2 medium zucchini (about 10-12″ long) 2-3
Tbsp olive oil or butter Directions
Using a potato/vegetable peeler, gently peel zucchini into strips, turning the vegetable, until the seeds are exposed (I typically use the core, cubed, in other dishes). In a pan on the stove over medium heat, in butter or olive oil, cook the zucchini strands, stirring every minute or so, until soft, about 3-5 minutes (cook in batches and drain off liquids if necessary). Remove to a bowl and serve with marinara (below). Serving Size
Makes about 3 cups of zucchini pasta, or 6-1/2 cup servings. *Nutritional Information Per serving(assuming 3 Tbsp butter/olive oil): Calories: 105, Carbohydrates: 7g, Fiber: 1.6 g, Net Carbohydrates: 5.4 g, Protein: .8g, Fat: 5.8g.
I don’t know about you but, I’ve always been obsessed with avocados. I could make them into a guacamole, smear it onto a sandwich, add them on top of a salad or just eat them plain. I never had a preference until now– Avocado Fries!
¼ cup flour
1 teaspoon salt
2 large eggs (beaten)
1 ¼ cups Panko breadcrumbs
2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional) Cilantro Ranch Dipping Sauce-
¼ cup non-fat Greek Yogurt (or sour cream)
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon cilantro (chopped)
1 tablespoon ranch dressing Cooking Instructions:
Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
Step 2: Add 1 ½ inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
Step 3: Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.
Step 4: Add avocado slices to the hot oil in the sauce pan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated Parmesan cheese if desired and serve with cilantro ranch dipping sauce.
(Makes 4 Servings)
Try it out and let me know what you think! E-mail photos to email@example.com Have fun & remember to share!