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Roasted Zucchini Fries

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Roasted Zucchini Fries

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: Under 100
Servings: 4
Calories: 39kcal


  • 2 Zucchini (medium, quartered, seeds removed and cut into fries)
  • 1 1/2 tsps Avocado Oil
  • 1 tsp Italian Seasoning
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Sea Salt
  • 1 tbsp Tapioca Flour


  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • To a mixing bowl, add the zucchini, oil, Italian seasoning, garlic powder, and salt and toss to combine. Add in the tapioca flour and toss again.
  • Arrange the seasoned zucchini on the prepared baking sheet in a single, even layer (do not overcrowd the pan). Bake for 28 to 30 minutes, flipping halfway, or until the fries are browned and crispy along the edges. Season with additional salt (optional) and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days. Reheat in the oven for best results.
  • More Flavor

    Add other dried herbs and spices.
  • Additional Toppings

    Serve with favorite dipping sauce.
  • No Tapioca Flour

    Use arrowroot powder instead.


Serving: 4g | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Cholesterol: 0mg | Sodium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0mg

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