ingredients:
Small to medium zucchini, cut in half and then cut into wedges
1-2 C seasoned bread crumbs*
1 t salt
1-1/4 C tapioca gel (2 teaspoons tapioca starch + 1-1/4 C cold water)
All-purpose Seasoned Bread Crumbs:
2 oz dehydrated onion or granulated onion (2 whole medium onions, about 17 oz, will dehydrate to 2 oz)
3 C Enjoy Life Crunchy Flax Cereal
½ t dry parsley flakes
1 t ground coriander
½ t rosemary
½ t garlic powder
½ t ground black pepper
¾ t salt
directions:
All-purpose Seasoned Bread Crumbs:
Combine all ingredients in the bowl of a food processor, and process until uniform and fine.
Store in freezer in airtight container until needed.
Zucchini:
Preheat oven to 375F
Line a pan with parchment paper or tin foil. Lightly oil the surface.
Sprinkle zucchini wedges with salt in bowl. Toss together. Allow to sit for 10-15 minutes.
Make tapioca gel: combine 2 t tapioca starch with 1-1/4C cold water and, while stirring with a whisk or wooden spoon, bring to almost a simmer in a sauce pan. Remove from heat and allow to cool. Once cool, place in shallow bowl that you can easily dip the zucchini into.
With a paper towel, dry off the zucchini.
In front of you, working left to right, set up the zucchini wedges, the tapioca gel, and the seasoned bread crumbs.
Take a zucchini wedge with your left hand, drop it into the tapioca gel, shake it off, and place the zucchini spear in the bread crumbs. Coat entirely with bread crumbs and place on parchment or foil-lined pan.
Repeat until all spears are coated.
Place in oven and bake for 25-35 minutes, or until golden.
Serve immediately.
