Not sure what to make for dinner, but want something fun for the kids to enjoy as well?
Although my children are now young adults, somehow they throughly enjoyed the zucchini wedges and dipping them in the sauce! Consider adding this recipe as a healthy version of the "fried chicken with potato wedges" recipes of old. On top of being a healthier version, it is quick and easy ! The GF Baked Chicken recipe uses flour, but the zucchini recipe is grain free as well as egg free, gluten free and optional dairy free (if you omit the cheese).
See below for GF Baked Chicken Recipe and Chipotle recipes! This recipe is part of my series on how to "Build a Meal' Series.
If you caught my post on making a gourmet zucchini pizza crust, you will know the powerhouse of nutrition that this simple, less recognized vegetable boasts!
If not, here is the link https://www.annaznutrition.com/post/pizza-and-zucchini-lovers-unite-introducing-a-gourmet-zucchini-pizza-crust
Easy Baked Zucchini Wedges
Preheat Oven: 375F
Prep Time: 20 minutes
Bake Time: 20 minutes
Ingredients
2 medium zucchinis, washed, quartered and halved to make "wedges or sticks"
3/4 cup of almond flour
3 tbsp of ground flaxseed
1/4 tsp of chili pepper
1/4 tsp of ground nutmeg
1/2 tsp of ground cumin
1/4- 1/2 tsp of sea salt
1/4 tsp of ground black pepper
1 tbsp of olive oil
1/4 cup of parmigiano or pecorino cheese, optional
2 green onions, chopped for garnish
Chipotle Dipping Sauce
Preparation
start by cutting the zucchini into quarters and then half the zucchini and cut the halves into quarters to make wedges or "sticks"
coat the zucchini sticks with the olive oil, ensuring they are well coated and set aside
in a shallow pie plate or similar, mix all the remaining dry ingredients and dredge (means to lightly coat a food in a dry ingredient, which helps give the food an enticingly crispy brown outer layer!) Alternatively you can use parchment paper or a storage bag to shake the wedges in.
place the coated wedges on a baking sheet lined with parchment paper, spreading them out evenly
bake at 375F for 20 minutes till browned; the zucchini should give a little, but still have some crunch when eaten
make the chipotle sauce, top with chopped green onions and enjoy!
Gluten Free Baked Chicken Legs
Preparation Time: 20 minutes
Preheat 375F
Bake: 45 minutes
Ingredients:
12-16 chicken drumsticks or 4-6 chicken legs
1 cup of brown rice flour OR Bob’s Red Mill All Purpose GF Flour mix
2 tbsp of ground flaxseed or ground chia seed
1 tbsp of dried thyme
2 tsp of sea salt
1 tsp of black ground pepper
1 tbsp of savoury, mountain or summer
butter, ghee or olive oil or coconut oil for drizzling on top
sprinkle more spices if you like to top the chicken with once you've added the oil!)
Preparation:
mix the dry ingredients (flour with the spices either in a shallow pie type dish (or on the counter covered with parchment paper or place all in a plastic bag)
dredge the chicken 1 or 2 at a time, ensuring legs are covered with flour mix
lay chicken in a baking pan
top with ghee, butter, coconut oil top of each chicken leg, or drizzle legs lightly with olive oil
place in a baking pan (optional to line with parchment paper) or casserole dish uncovered
place in oven at 375F for 45 minutes
optional step is to pull the skin off chicken, if you have preference to a skinless version
Making the Chipotle Sauce
Preparation: 10 minutes
Ingredients:
1/2 cup of mayonnaise (Earth's Balance Soy Free Veganaise)
1 tsp of paprika
1/4 tsp of turmeric
1/2 tsp of chipotle powder
1/4 tsp of sea salt
1/4 tsp of black pepper
1/2 tsp of smoked paprika
1/2 tsp of honey
1 tablespoon of lime juice
Preparation:
In a small bowl, place the mayonnaise, smoked paprika, paprika, chipotle, pepper, salt, turmeric, lime juice, honey and mix well.
Meal Tip/Preparation:
pair with gluten free baked chicken legs, salad and chipotle sauce
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