Tuesday, October 18, 2011

Gluten Free Zucchini Fries with Bloomin’ Dip

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!


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Fashion Inspiration

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Dreamboat Kitchens

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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:

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became part of my supper:

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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:

  1. I let my zucchini sit in salt for two hours
  2. I used Kinnikinnick gluten free panko breadcrumbs
  3. 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.

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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.

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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!