Ingredients:
- 1 large or 2 medium zucchini
- 1 c gluten free bread crumbs ( I used Schar brand but really you can use any that you have on hand)
- 1/2 c cornflakes
- 2 slices gluten free bread
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch sugar
- 2 eggs
- 1 tbsp cold water
- 1 tbsp olive oil
- 1 c sour cream
- 1 tbsp. mayonnaise
- 1 tbsp. minced chives
- 1 crushed clove garlic
- pinch of salt
Method:
1. Spray a large baking tray with Pam.
2. Throw bread into food processor or blender and process into coarse crumbs, add corn flakes and process 20 seconds longer. Mix together in a wide shallow bowl along with the gluten free breadcrumbs, garlic powder, oregano, onion powder, paprika, salt, pepper and sugar.
3. In a large bowl wisk together the eggs, water, and olive oil.
4. Slice zucchini lengthwise and scoop out the soft center. Cut into rectangular pieces 4” long by 1/2″ thick by 1/2″ wide.
5. Dip each zucchini stick into the egg mixture to coat, then dip into the bread crumbs and place onto prepared baking tray in a single layer. Bake in a preheated 400 degree oven for 30 minutes.
6. Meanwhile, mix together the sour cream, mayonaise, chives, garlic and pinch of salt in a small bowl to serve as a dip along side the zucchini sticks.
megarecipes 