Zucchini wedges – nut free, gluten free, wheat free, dairy free, clean and vegetarian.
Don’t you just love the abundance of Summer veggies everywhere? Capsicum, celery, chillies, cucumbers, eggplant, sweetcorn, juicy, ripe tomatoes…I can’t get enough of veggies and I look for various ways to take them to the next level. Zucchini is another Summer vegetable but it’s also versatile. Have you tried using zucchini in place of spaghetti or noodles? It’s a great way to reduce your carb intake. I’ve got an old recipe for bolognese with zucchini spaghetti that you might like to try. Today however I want to talk to you about zucchini wedges.
Also known as zucchini chips, I’ve seen these chips in thin disk form but I didn’t feel like having the oven on for an extended period of time in order to get the required crispiness so I decided it would be easier to turn them into wedges.
The inspiration came from Grill’d, a burger joint that makes clean burgers with Paleo and low carb bun options. One of their sides are called zucchini chips so when I ordered them expecting thin crunchy discs, I received wedges instead. They are, however, deep fried and with the amount of oil at the bottom of the box, it’s not the most healthiest way to enjoy zucchini wedges. That’s why I’ve come up with a shallow pan-fry method.
They’re simple to make. Cut the ends off each zucchini then slice in half lengthwise and then in half lengthwise again so you have long thin strips. Cut these strips in half cross-ways and you have your wedges.
I’ve used brown rice flour which can be found in any health food store and mixed it in equal amounts with arrowroot starch. You can find arrowroot for under $2 a cylinder in the baking section of most supermarkets or in larger quantities in health food shops. There’s more than enough mixture here for your wedges.
To make this dish paleo, replace the brown rice flour with buckwheat flour (found in health food stores).
These zucchini wedges taste great dipped into something creamy and deliciously flavoursome like my roast capsicum “aioli“.
I hope you enjoy.
Love, Tash x
Why this is so good for you
Zucchini aids digestion, prevents constipation, helps prevent cancer, aids prostate health, helps prevent asthma and arthritis, lowers blood pressure and reduces the risk of heart attack and stroke.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Brown rice helps prevent diabetes, helps prevent coronary heart disease, helps prevent Alzheimer’s Disease, helps prevent constipation and colitis,helps prevent colon cancer, breast cancer and leukemia, helps prevent anxiety and depression and helps prevent insomnia.
Arrowroot helps prevent neural-tube defects and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Coconut/oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
- 1 kilo (about 6 medium) zucchini
- 2 egg whites, (free range or organic) lightly whisked
- 1/2 cup arrowroot (or tapioca flour)
- 1/2 cup brown rice flour (or buckwheat flour to make it paleo friendly)
- Fine pink Himalayan salt and pepper, to season with
- Heat 2 tablespoons oil in a large frying pan on medium/high heat.
- Cut your zucchini length ways into quarters then in half across.
- Mix the arrowroot and rice flour in a wide bowl. With your work station ready, dip zucchini into egg whites, shake off excess and then dip into the rice flour mix.
- Pan fry in batches, gently lifting and turning over to cook on all sides until browned. (You will need to add more oil as you go)
- Season with salt and cracked black pepper. Serve immediately.