BONUS RECIPE: Day 31 of 30 Day Recipe Challenge
If you’re like me, you had zucchini coming out your ears this fall. I didn’t even have a garden and I was given so much zucchini I felt like I’d never have to buy it again.
Sometimes when you are not a baker, what do you do with it all besides zucchini bread?
I have been cutting it up and freezing it for use in soups, stews and stir fry later in the year, but I also love this healthy spin on fries. Since I don’t fry it in oil and bread, it’s not crispy, but if your kids are like mine and they treat most foods like finger foods, this one will at least do the the trick.
It also doesn’t hurt that it’s incredibly simple to make. You’ve probably noticed I like that in a recipe!
- 2 small zucchini (these will be the size of a cucumber)
- 2 tbsp olive oil
- 2 cloves minced garlic
- ½ tsp sea salt
- Black pepper to taste
Trim the ends off all zucchini. Slice into strips lengthwise and then in half. Mix the olive oil, garlic and salt in a bowl and toss all the zucchini until lightly covered. On a baking sheet, line the zucchini and bake at 350 degrees for 15 minutes, turning at about halfway through. Remove from oven and serve on plate. Top with black pepper to taste.