Zucchini Fingers - gluten-free recipe - 13 WTHR Indianapolis

Zucchini Fingers - gluten-free recipe

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A great gluten-free recipe for a family friendly appetizer or side dish

Ingredients

2 small to medium zucchini

½ cup tortilla chips, crushed

1 egg white

1 T fresh cilantro, chopped

½ tsp garlic powder

½ tsp chili powder

Preheat oven to 425 degrees. Line a baking sheet with foil and place an oven-safe baking rack over the foil. Lightly beat the egg white. Prepare the zucchini by slicing diagonally in half, and then each half lengthwise into eight wedges. Combine the crushed chips and spices in a low-rimmed bowl. Dip zucchini wedges in egg white then crumbs and place on rack. Bake for 12 minutes or until crispy.

Nutrition information (about 3 zucchini fingers): 60 calories, 2.5 g fat, 3 g protein, 7 g carbohydrate, 45 mg sodium

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