My husband John is visiting the blog today to share a recipe we made this weekend. Enjoy!
Fried mozzarella sticks, fried zucchini sticks, potato skins. I remember back to the days when I was in college, before I knew I had celiac disease. My friends and I would head to the local watering hole after a basketball game or a workout and order up mounds of pub food. Boy, that food was delicious. Of course we washed down those delicacies with our favorite on tap beverages (no gluten-free beer back then). In the words of the Boss, those were “glory days.” Or were they? At the time, I didn’t know how much damage was being done to my body.
Since I’ve switched to a gluten-free diet, those “glory days” of food are only a distant memory and all of that food is now off-limits. Yes, we can buy some of the same types of food from gluten-free companies, but those are usually highly processed. Since I am attempting to reverse some of the latent effects of the disease, I have also eliminated most grains and processed foods from my diet and have started incorporating a large amount of greens. I guess you could call it a moderate paleo diet.
Nonetheless, I was craving some of that pub food over the holidays. Don’t ask me why. Following strict diets can be hard. So Barbara and I decided to come up with two gluten-free, paleo friendly recipes to try and satisfy my cravings. To my delight, they were even better than the pub food I remember and much healthier too. Everyone in the family enjoyed them.
Today, I’m sharing our first creation: Baked Zucchini Sticks. If you’ve been following our blog for a while, you’ll know how much we love zucchini. They’re rich in vitamin A, vitamin C, and manganese, and are said to prevent cancer, heart attacks, and strokes. To make this recipe you will need four zucchini, quartered lengthwise to make wedges.
Combine grated Parmesan, sage, oregano, basil, garlic powder, salt and pepper in a mixing bowl.
Brush zucchini wedges with olive oil, dredge in Parmesan mixture and place skin side down onto a rack in the oven. Bake for 15 minutes.
Broil for three more minutes until golden brown. Then sprinkle with parsley and eat immediately. Absolutely out of this world delicious.
The beautiful mixture of spices give these zucchini sticks a wonderful flavor. With gluten-free ranch dressing as a dipping sauce, they’re perfect. In fact, writing this blog post and editing all of the photos has made me crave them all over again so I think I might head off to make another batch. 🙂 I hope you will enjoy them as much as we did!
- 4 zucchini, quartered lengthwise to make wedges
- ½ cup grated Parmesan
- ½ teaspoon sage
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon parsley
- Preheat oven to 350 ℉. Brush about 1 tablespoon of olive oil on a rack and place rack on a baking sheet.
- Combine Parmesan, sage, oregano, basil, garlic powder, salt and pepper, in a mixing bowl.
- Brush zucchini with remaining olive oil, dredge in Parmesan mixture and place skin side down onto rack. Bake for 15 minutes. Then broil for 3 more minutes until golden brown.
- Sprinkle with parsley and serve immediately.
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