| 6 | 35 | 48 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 7 |
| 4 medium | Zucchini (quartered, seeds removed and cut into fries) |
| 1 tbsp | Avocado oil |
| 1 3/4 tsp | Italian herb seasoning |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Sea Salt |
| 1 3/4 tbsp | Arrowroot flour (Tapioca flour works as well) |
Preheat the oven to 400oF (205oC) and line a baking sheet with parchment paper.
To a mixing bowl, add the zucchini, oil, Italian seasoning, garlic powder, and salt and toss to combine. Add in the tapioca flour and toss again.
Arrange the seasoned zucchini on the prepared baking sheet in a single, even layer (do not overcrowd the pan). Bake for 28 to 30 minutes, flipping halfway, or until the fries are browned and crispy along the edges. Season with additional salt (optional) and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Reheat in the oven for best results.
More Flavor: Add other dried herbs and spices.
Additional Toppings: Serve with favorite dipping sauce.
No Tapioca Flour: Use arrowroot powder instead.
| Vegetables | 1.7 |
