Zucchini Fries with Spicy Aioli

ZUCCHINI FRIES WITH SPICY AIOLI

FOOD AS MEDICINE

Zucchini are an excellent source of manganese and vitamin C as well as a good source of vitamin A (through its concentration of carotenoid phytonutrients), B vitamins, and a combination of antioxidant nutrients. Some antioxidants deserving of special attention include carotenoids (found in vitamin A concentration) lutein and zeaxanthin. These antioxidants are especially helpful in antioxidant protection of the eye, including protection against age-related macular degeneration and cataracts. The maganese, zinc, and B vitamins found abundantly in zucchini serve in blood sugar metabolism support for our system. What’s more, the pectin form of soluble fiber found in zucchini, D-galacturonic acid, helps keep insulin metabolism and blood sugar levels in balance, and protecting against the onset of type 2 diabetes. This slow moving fiber acts as a gel to decrease the breakdown of carbohydrates into sugar, aiding to curb blood sugar spikes. The combination of the antioxidants and this “oopy-goopy” mucilaginous fiber act to cool and soothe the body decreasing inflammation, particularly in gastrointestinal disorders including ulcerative colitis, gastritis, and leaky gut. Beyond inflammation, seeds of summer squash and oils extracted from its seeds have been used in traditional medicine for their anti-microbial and anti-parasitic properties.

INGREDIENTS

2 medium zucchini

½ tsp sea salt

¼ cup coconut flour

1 cup almond flour

1 tsp sea salt

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

¼ tsp black pepper

2 eggs, whisked

Avocado oil spray

1/4 cup mayonnaise (homemade or Primal Kitchen Brand)

1 Tbsp Sriracha or to taste

DIRECTIONS

Trim off the ends of the zucchini. Cut each in half, then slice into 3 inch spears. Place in a strainer with a bowl underneath. Sprinkle with the sea salt and allow to sit for 2-3 hours, shaking occasionally. After zucchini have drained, preheat the oven to 425. Pour out the excess water, then place zucchini on paper towels and pat dry. Place in a medium bowl and add the coconut flour. Shake the bowl until all zucchini are coated.

While waiting on the zucchini, mix the almond flour, sea salt, paprika, garlic, onion and black pepper. Set aside. Once the zucchini are coated in coconut flour, dip in the whisked eggs, then dredge in the almond flour mixture. Place on a parchment paper lined baking sheet and repeat with remaining zucchini spears. Lightly spray with the avocado oil, then place in the oven for 15 minutes. After 15 minutes, remove from the oven and turn. Spray once more, then return to the oven for 10 additional minutes, until the coating is browned and zucchini fries are crispy.

Makes 6 servings

Nutrition per serving: 148 Calories, 11g Fat, 6g Carbs, 4g Protein