NUTRITION

SERVINGS

INGREDIENTS

2 medium zucchini

0.25 cup liquid egg whites

0.13 cup almond flour

0.25 cup grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the zucchini into uniform spears, approximately 3 inches long and 1/2 inch thick, to ensure even cooking.

• 3

  In a shallow bowl, whisk the liquid egg whites until they become slightly frothy.

• 4

  In a separate wide bowl, combine the almond flour, grated parmesan cheese, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Working in batches, dip each zucchini spear into the egg whites, then dredge through the parmesan mixture until thoroughly coated.

• 6

  Arrange the spears on the prepared baking sheet in a single layer, making sure they do not touch to allow for maximum crispiness.

• 7

  Bake for 20 to 25 minutes, carefully flipping the spears halfway through, until they are golden brown and crispy.

• 8

  While the fries bake, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl to create the dipping sauce.

• 9

  Serve the hot zucchini fries immediately alongside the chilled yogurt dip for the best texture.