Cheesy Zucchini Sticks Recipe By Tasty
CHEESY ZUCCHINI BREADSTICKS
Original recipe from Eatingwell.com, which is kind enough to include all kinds of nutritional information, such as fiber. However, I need to find ways to increase the fiber in my diet so I wanted to add some flax meal.
Provided by Bare Paws Farm
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400°F Coat a large baking sheet with cooking spray. (Actually I use parchment paper or a silpat)
- 2. Squeeze zucchini dry. (NOTE: I normally shred and freeze huge quantities of zucchini during the summer, so a LOT of water can get squeezed out upon thawing. The 1-1/2 cup is a relative amount, since it can be compressed like a diamond if I'm not careful. My 1-1/2 cup is fluffed up, and I really just use whatever I was able to shove into one quart bag during the harvest season.)
- 3. The frozen coconut comes from the frozen fruit section of the grocery store. It says "sweetened," but it does not taste sweet to me. I use one whole package, which is 6 oz, which is about 1 cup, fluffed. You could probably use dried if you want.
- 4. Whisk eggs, salt and pepper together in a large bowl. Add zucchini, coconut, cheese and flour; stir to combine. Then add flax meal and flour last. (NOTE: I only added the extra egg yolks saved from a granola recipe that only called for whites. You could omit if you want.)
- 5. Spread the mixture into an approximately 8-by-10-inch rectangle on a baking sheet, ideally lined with parchment paper or a sil-pat. Bake until golden brown on top and bottom, 20 to 25 minutes. Let cool slightly before cutting into 16 rectangles. Serve with marinara sauce or guacamole, if desired.
Nutrition Facts : Calories 242.2, Fat 21.1, SaturatedFat 14.7, Cholesterol 57.6, Sodium 262.7, Carbohydrate 8.3, Fiber 5.7, Sugar 2.5, Protein 7.7
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