I love zucchini and since it's so easy to get lots of it cheap (or free!) in the summer you may want to have a variety of recipes ready. I noticed an instagram post from Bob's Red Mill today promoting a gluten-free recipe for zucchini fries by blogger Lacey Baier from A Sweet Pea Chef. It looks easy, satisfying, and Probably much healthier than those restaurant deep fried 'zook sticks' I used to love...
Here's her recipe:

Baked Zucchini Fries

Serves: 4


1⁄2 cup almond meal
1⁄2 cup Bob's Red Mill garbanzo flour
1⁄2 cup grated parmesan cheese
1⁄2 tsp. dried basil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1⁄2 tsp. sea salt
1⁄4 tsp. ground black pepper
4 small-medium zucchini
2 large eggs, beaten
2 tbsp. fresh parsley, chopped


Preheat your oven to 425 degrees F.

Layer a rimmed baking sheet with parchment paper, followed by a cooling rack and then brush a little olive oil over the rack. This will keep the fries from sticking. Set aside.

In a large bowl, combine almond meal, Bob’s Red Mill garbanzo flour, parmesan cheese, dried basil, dried oregano, dried thyme, sea salt, and ground black pepper. Set aside.

In a separate bowl, beat the eggs, and then set aside.

To cut the zucchini into fries, it’s best to use smaller, evenly sized zucchini so they resemble fries and also so they cook evenly. Slice off both ends and then slice the entire zucchini in half lengthwise. Then slice each half lengthwise to create flat planks. Slice these into long fries and then set aside.

Dip the zucchini slices into the egg mixture, coating well, and then allow any excess to drip off.

Dredge next into the garbanzo flour mixture, and toss to coat evenly.

Place the coated zucchini slices onto prepared baking sheet and then place into the oven and bake for 25-30 minutes, or until golden brown and crispy.

To serve, I like to top it with finely chopped parsley and dip it into my super yummy clean ranch dressing dip.