Is it nuts to suggest that you or anyone you know would eat an entire zucchini in one sitting? I wager that you’ll actually be fighting over the last pieces of these totally surprising and, dare I say it, addictive nibbles! Even picky kids I know who claim not to like vegetables gobble them up and beg for more.
The base of cheese, salt, and pepper is lovely with the addition of oregano, but rosemary, thyme, or crushed red pepper flakes also make a tasty change-up. If your grocery store does not sell Pecorino cheese, a wedge of Parmesan will work.
- 1½ cups / 140g freshly grated Pecorino Romano (Parmesan will also work)
- 1 tablespoon garlic powder
- 1½ teaspoons freshly ground black pepper
- ½ teaspoon fine sea salt
- 2 teaspoons dried oregano
- 3 to 4 medium zucchini
- 1 tablespoon coconut oil or ghee, melted
- Hot sauce, for serving (optional)
- Preheat the oven to 350°F / 180°C. Set a wire rack inside a rimmed baking sheet.
- In a medium bowl, combine the cheese, garlic powder, black pepper, salt, and oregano.
- Slice the zucchini into thin wedges; you should get about 12 pieces from each vegetable. Toss the wedges in the coconut oil to coat, then toss them in the cheese mixture, pressing the wedges into the cheese to set. Place the coated fries on the wire rack.
- Bake the zucchini fries until tender, 12 to 15 minutes, then place them under the broiler until the cheese is golden, 3 to 4 minutes. Serve immediately with hot sauce, if desired.
- Rollover - Serve leftover fries with Romesco Sauce.
Excerpted from Naturally Nourished by Sarah Britton. Copyright © 2017 Sarah Britton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.