LOW CARB WAFFLE FRIES made from zucchini!
‘Tis the season for all things summer squash and zucchini has to be one of my favorite vegetables because it’s incredibly easy to digest, helps with constipation, and is super hydrating.
And did I mention there’s 37g of complete protein in these?!
Fries with benefits? Count me in!
– low carb
– high protein
– no sugar
– no gluten
– no grains
– no nuts
– no seeds
– paleo
– vegan
– keto friendly
– diabetic friendly
Equipment needed:
– Waffle cutter
– Baking sheet
– Parchment paper
Ingredients:
– 2 large zucchinis
– olive oil (25% off code: LS25)
– 3 scoops of Bethany’s Pantry Protein Bake
*Optional– taco seasoning or ranch seasoning or tandori masala seasoning
Method:
Preheat your oven to 500 F. Wash and dry zucchini.
Cut the end of the zucchini so you have a flat surface to start, then, using your waffle cutter, quickly slide the zucchini down. The first cut will not have waffle holes (this is expected). Then, rotate the zucchini in your hand in the opposite direction of the cut groves so the next time you glide the zucchini down, it will criss cut and create a “waffle” shape. Continue rotating the zucchini every time you glide it down the cutter so it will continue to create a criss cross shape.
Add all cut zucchini rounds to a bowl and toss with a little olive oil (25% off the BEST olive oil)
If using seasonings, mix desired amount into the protein bake then add that to the bowl with the zucchini. Mix well to coat.
Place each zucchini waffle on a baking sheet lined with parchment paper (make sure none are touching each other) and bake in the oven for 30 minute, flipping halfway through for an even crisp.
Enjoy alone or with your favorite dip!
