Paleo Breaded Zucchini. (Gluten/Grain/Egg/Dairy Free)

Paleo Breaded Zucchini. (Gluten/Grain/Egg/Dairy Free)

The first time I met my mother in law- we went to Maggiano's and I was introduced to breaded & fried Zucchini. It was a memorable dinner! The zucchini was INCREDIBLE. This of course was prior to my health issues developing..and with the gluten went the opportunity to eat this new-found favorite food.

Eggs are a major problem food for me as well- so when I went about recreating this recipe I needed to find a way to leave them out. Heating up the starch and milk to a thick slurry was the perfect solution- the almond flour breading sticks on beautifully and then in the oven the zucchini becomes perfectly crispy on the outside while soft on the inside. I was so excited to achieve these results without the need of a deep fryer!

If you have never tried breaded zucchini..you HAVE TO NOW. Even if your not a huge zucchini fan, you will LOVE this.

Paleo Breaded Zucchini.

Ingredients

  • 1 extra large zucchini (or 2 medium sized zucchini)
  • Oil of choice for roasting. (I recommend Coconut, Grapeseed or refined olive oil that tolerates high heat).
  • Batter:
  • 3 Tablespoon starch (Tapioca, Arrowroot, Potato or Cornstarch)
  • 3/4 cup milk (dairy or nondairy- any variety)
  • Dredging Flour
  • 1 1/2 cups almond flour, packed
  • 1/2 cup starch (Tapioca, Arrowroot, Potato or Cornstarch)
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 teaspoon parsley
  • 1-2 teaspoon black pepper, to taste

Instructions

  1. Set your oven to broil on high and line a baking sheet with parchment paper.
  2. Slice the zucchini in half and then into long thin strips. Set aside
  3. Whisk the starch-milk mixture in a small saucepan over medium heat for 2-3 minutes until it thickens. Allow to cool and set back in into a bowl wide enough to dip zucchini in. (Thickening it this way will allow the seasoned flour to stick better.)
  4. In a second bowl make the seasoned flour coating whisking together the Almond flour, Starch, Garlic, Salt, Parsley and black pepper!
  5. Dip each of zucchini slices into the milk mixture, being sure to scrape the zucchini along the edge of the bowl to remove the excess. Then cover with the seasoned flour.
  6. Lay the covered zucchini pieces out on the baking sheet and drizzle with oil (somewhat liberally) . Broil for 3-5 minutes on each side until browned.

Notes

Beaten eggs should work as a safe replacement for the milk and starch combo.
If you need to replace the almond flour- using another nut or seed flour is preferable.

http://brittanyangell.com/paleo-breaded-zucchini-glutengraineggdairy-free/

 

Brittany Angell

15 comments | Leave your own

  1. kristi

    Is there anything you can sub for the almond flour? We can't to almond. We are new to gluten free.(as in started yesterday!!)

    1. Sarah

      Try coconut flour...

  2. Donna

    This looks wonderful...and family-appealing!...Question...if I use eggs instead of the milk/starch combo...how many beaten eggs would that entail...and where would I "do" this addition...as the milk and starch are in separate bowls?....Thanks for any advice!

  3. Carolyn

    Perfect for us--I love squash. He doesn't but he'll eat anything "fried."

  4. June

    Brittany,

    You have done it again...another creative recipe!

    Recently I discovered I have an egg allergy and the adjustment has been difficult because I love to bake! This recipe looks DELICIOUS and is so creative!

    Thank you!

    June

  5. Michelle

    I appreciate you and your wonderful recipes. Thank you soooooo much for all the recipes and all that you do!!!!

    God bless!!
    Michelle

  6. Amber

    This sounds great, what would be a good main dish to go with this?

  7. Amber

    Hi- So I totally bombed this recipe (as well as the flax seed noodles, in the same night, yikes ) I thought my flour mixture was pretty good, I think I went wrong when it came to the milk and starch mixture. I used almond milk and potato starch, I made sure it was on med. high heat but then after only 2min. it got really thick and glue like. So then I tried it a second time this time with arrowroot and had the same result. Could it be the almond milk? Or is it supposed to be gluey and if so then maybe my flour mix was off because I battered and cooked them anyway and the zucchini was really mushy and gluey. How thin exactly should the zucchini be cut? I am new to cooking this way! Thanks- BTW, I did make your chocolate chip cake for my son's first birthday and it was amazing!!

    1. Sandy

      I had the exact same issue with the starch mixture, made it 2 times and it turned out like glue both times and the resulting breaded zucchini was mushy and falling apart when I tried to pick it up. I also used almond milk. Lucky eggs are no problem got the 2nd sheet cooking with that instead of the starch mixture hoping this will make it work for me..

  8. Danette

    I made this tonight to go along with my husband's awesome turkey burgers (minus the buns, of course). Even my husband loved and said it was a new hit! Loved it!! So glad I made extra for lunch tomorrow ;)

  9. Jenny

    Just made these for dinner. My boyfriend was skeptical, he only wanted to try and bite instead of committing to the whole thing. Then he ate another. And another. He said, "they definitely don't taste healthy." Thanks again for another wonderful recipe!

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