I have been busy conducting cooking classes across California and having the most fun! As expected, most of my students are interested in learning how to incorporate seafood and plants into their traditional diets – quintessential pescatarian cooking! They have come to the right place.
In my most recent class I presented a fun way to prepare zucchini or courgettes as fries. This is not a new idea, but baking verses frying might be for most.
Tossed in a bath of avocado oil, Parmesan cheese, dried herbs, red pepper flake, sea salt and black pepper. These veggie fries are great as a snack or side dish.
Ingredients
3 lbs zucchini or corgettes cut into fries
1 cup of grated Parmesan cheese
½ cup of mixed dried herbs such as thyme, oregano, parsley,
Sea salt and fresh cracked black pepper to taste
3 tablespoons of avocado oil for
Directions:
Pre-heat oven to 375 degrees.
In a plastic bag add the zucchini and avocado oil. Toss to coat the veggies in oil.
Next add the Parmesan cheese, herbs and salt & pepper. Toss a second time to coat the veggies in the cheese mix.
On a cookie sheet topped with a slotted rack with a bottom layer of parchment paper and add the zucchini fries. If you don’t have a rack add the fries directly to the parchment paper.
Add the pan to the over and bake for 15 minutes or until the fries are golden brown and delicious.
