Serving Size: 4 Calories: 70 Carbs: 10g Fat: 2 Protein: 4g
1 teaspoon black pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 flax eggs (2 tablespoons ground flaxseed + 4 tablespoons water. Mix, let sit for 5 minutes)
¼ wheat flour
2 ½ zucchinis
2 rosemary sprigs
- Preheat oven to 475
- Slice zucchinis in half (so they are the length of a French fry), then into quarters long ways. Cut the quarters in half long ways so they are skinnier.
- Mix all of the ingredients together in a bowl (with the exception of the flax eggs and zucchini)
- Using your hands, coat the zucchini slices with the flax egg then cover them with the dry batter mixture.
- Evenly place zucchini on baking sheet and bake for 20-25 minutes, or until they start to get crispy.