Saturday, May 7, 2011

Zucchini fries

Zucchini fries ready for the oven

Zucchini fries ready to eat
Candida may have reared its ugly head again for me which is probably due to me getting too lax with carbs. It's mainly impacting my stomach. All I'm craving is salty things to soothe my irritated tummy.

Low-carb salty snacks are in short supply but zucchini fries fills the bill for me. All you need is a mandolin slicer with a fry-cutting blade to make these. This recipe also will come in handy later in the gardening season when zucchinis are in abundance.

Zucchini fries (1 serving)
1 or 2 zucchinis depending on size and your appetite
dash of olive oil and pan spray
lots of salt

Wash and trim your zucchini. Slice into fry-sized pieces with a mandolin. If you don't have a mandolin, use a sharp knife. Mandolins are a great kitchen utensil. You can pick up a cheap one for less than $20.

Toss the zucchini fries with a dash of olive oil. Lay the fries on a pan-sprayed baking sheet. Salt the fries as desired. Bake at 425 degrees for about 20 minutes. Rotate the pan and check the fries frequently to avoid overcooking. As an alternative, the fries can be cooked in oil in a skillet.

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