You are here

Zucchini Fingers

  Zucchini 3 Medium
  Brown rice flour 1⁄3 Cup (5.33 tbs)
  Soybean milk 3 Teaspoon
  Tomato juice/1 tsp lemon juice, 1 tsp sesame oil and 2 tsp water 3 Teaspoon
  Sunflower seed/Sesame seed meal 3 Tablespoon
  Olive oil/Safflower oil 4 Teaspoon

Cut lightly scraped zucchini lengthwise into eight strips.
Roll strips in flour.
Dip into milk.
Roll in seed meal.
Saute in oil in a large frying pan.
Turn to brown on all sides.
Drain on paper towels and keep warm in oven until all strips are cooked.
Serve with cream sauce.
If you can use wheat and gluten, you can substitute wheat flour for the brown rice flour and raw wheat germ or crushed dry cereal for the seed meal.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 716 Calories from Fat 393

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 70.1 mg2.9%

Total Carbohydrates 66 g22.1%

Dietary Fiber 12.1 g48.4%

Sugars 11.8 g

Protein 20 g39.8%

Vitamin A 22.8% Vitamin C 154.4%

Calcium 12.5% Iron 30.3%

*Based on a 2000 Calorie diet

Zucchini Fingers Recipe