I think it’s fair to say that by now, we all know how much I love Pinterest!
I love pinning items I find online so that I can revisit them later. BUT what I love the most, is looking through the pins of other folks! I’m always amazed by all the super cool things people have pinned!
So on Sunday when I was planning our meals for the week, I decided to turn to my helpful friend….Pinterest, for some meal inspiration. And so this pin:
became part of my supper:
Baked Zucchini Fries – reworked to be gluten free and just a bit healthier!
adapted from King Arthur Flour recipe here
I followed the recipe to a ‘T’ except for four changes:
- I let my zucchini sit in salt for two hours
- I used Kinnikinnick gluten free panko breadcrumbs
- I used Greek Yogurt in the dip instead of mayonnaise (Surprised?)
And the fourth, BIGGEST change and BEST idea:
4. I didn’t use a baking sheet with parchment. I cooked it on the baking sheet/cooling rack hybrid, that way I didn’t have to flip these babies half way through! I also gave the sticks a quick spritz of cooking oil once I had them laid out on the hybrid. I find that a tiny bit of oil helps the panko crisp a bit better.
And the bloomin’ onion dip? SO GOOD! And I felt so much better about eating it since I made it with Greek Yogurt. I even slathered it on a sandwich yesterday. MMmmmmm.
I will definitely be making these this weekend for the Clemson – UNC game! Although with Parrish around, I may have to make a double batch!