1 medium zucchini
2 Tbl ish of Worcestershire sauce
2 tsp-ish of soy sauce
½ cup-ish of almond flour
Cut up the zucchini based on its length and width:
This could be into french fry-like shapes by cutting the zucchini into quarters or eighths length-wise for smaller zucchini, or
You could instead cut the zucchini into chunks or medallions if that’s easier.
Leave the peel on
Mix the remaining ingredients in a gallon sized plastic bag for a thick batter consistency. Add the zucchini. Shake it up well so that the zucchini bits are evenly coated by the batter.
Line a sheet pan with a silicone mat, parchment, or foil and place the coated zucchini in one even layer upon it.
Bake on your oven’s convection setting at 425F for about 25 minutes. The zukes should be a nice dark crispy brown.
If you don’t have the convection option on your oven, add maybe 10 minutes more to the baking time, and rotate the sheet pan halfway through baking.
Amazing served hot with fry sauce (mayo + ketchup).
We’ve been eating it as a side for steaks and it has been delightful.
Try this same preparation for other vegetables! Eggplant, broccoli, and green beans have all worked well for me.