Oven-baked courgette fries with tyme and lemon pepper

Courgette zucchini fries

To be honest, I am no fan of the whole low-to-no carb hype going on right now – carbs aren’t generally bad for you, in fact, you brain runs mostly on carbs, and you don’t really want to cut of your brains power supply, right? But what I do like about low-carb recipes, is that they offer a nice way to even out some of your culinary sins, like a huge piece of pie in your coffee break. Low-carb recipes are also a good ways to eat more greens, since the ‘carbs’ are often replaced with vegetables or fruits.

I actually created this recipe one evening when we had a small birthday celebration at uni in the afternoon and I had two servings of plum pie because it was just sooooooo delicious. So, instead of making a quick courgette-pasta dash that I had originally planned for this evening, I decided to skip the pasta and born was the idea of courgette fries! Make sure to use small zucchini, since they contain less water and therefore make the fries crispier. Admittedly, they will never get as crispy as deep-fried potato fries, but what they miss in texture you won’t miss in flavour!

You need:

  • 2 small courgettes/zucchini
  • 1 tablespoon olive oil
  • 2 tablespoons bread crumbs
  • 1 teaspoon dried thyme
  • 1/3 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 1 pinch garlic powder

Start preheating the oven to 170° C. Wash and clean the zucchini and cut into stripes. Place in a clean plastic bag and add olive oil, bread crumbs and spices. Close the bag and gently shake/kneed with your fingers to evenly cover the fries with spices and bread crumbs. Line a baking tray with aluminium foil and place the fries on it. Make sure they don’t overlap, so they bake nice and crisp. Bake the fries at 170° C for about 20 minutes – the actual baking time depends on the thickness of your fries, so keep an eye on them. Enjoy!

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