Macadamia & Garlic Crusted Baked Zucchini

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zucchinistrips2 Macadamia and garlic crusted baked zucchini is a vegan paleo finger food which is easy to make.

I usually add zucchinis to stir fry and curry dishes. In this recipe, I’ve made zucchini the centre of attention.

These tasty zucchini strips are perfect if you are entertaining friends or even as an afternoon (or after school) snack for hungry teenagers.

The macadamia, herby garlic crumble on the zucchini is delicious and pairs perfectly with the soft centre of the baked zucchini. However, if you are not really a fan of garlic, you can reduce the amount used or leave it out altogether and opt for a little more dried herbs instead.

Macadamiacrust

TIP – The key is to taste test the crumble mixture (once blitzed) so you can add a little more herbs, salt or garlic so that it makes your tastebuds dance. Enjoy x M

zucchinistrips3  

Macadamia & Garlic Crusted Baked Zucchini
 
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Strips of raw zucchini topped with a herb and garlic crust and baked.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 3 Medium zucchinis
  • 3 tablespoons coconut (or olive) oil
  • CRUST INGREDIENTS
  • 1 cup raw macadamia nuts
  • 1 tablespoon garlic powder
  • ½ teaspoon finely ground himalayan salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • 1 teaspoon dried basil
  • ¼ cup fresh parsley
Instructions
  1. Rinse zucchini with water then pat dry.
  2. Cut off the top (stalk end of the zucchini), then cut in quarters lengthways.
  3. You will then need to slowly cut each quarter into half again so that you create nice slender strips of zucchini (which are about finger length in size).
  4. Set aside the zucchini strips.
  5. Place all Crust Ingredients into a food processor and blitz until the mixture looks resembles bread crumbs.
  6. It’s at this point you should taste the crust mixture. If you think it needs a little more garlic powder, salt or a few more herbs add it in at this point.
  7. Place the olive oil into a small shallow dish.
  8. One by one, roll each zucchini strip in the oil then using your fingers press a little crust mixture onto the top part of each strip (the white flesh of the zucchini). There is no need to coat the entire strip, just random crumbles.
  9. Place the strips onto a lined baking tray (with the dark green skin on each strip onto the tray – ie. white flesh up).
  10. Be sure to keep just a little distance between each strip (this will ensure that they wont get too soggy whilst cooking).
  12. Place in the oven at 150 Degrees for 25 minutes.
  13. Turn the oven up to 200 Degrees celsius and cook for a further 5-10 minutes (or until the zucchini strips have turned golden brown).
  14. Allow to stand for 10 minutes before removing from the tray and serving. Enjoy x M
Notes
If you have any macadamia mixture left over, store it in an airtight container in the fridge and use it as a topping for grilled fish fillets (or even chicken breast). Simply Grill one side of the fish or chicken, then flip the fish fillet (or chicken breast) over and drizzle a little olive oil (or coconut oil) over the uncooked side, sprinkle with the crumble and place back under the grill. If baking, sprinkle a little oil and the crumble onto the top of the chicken (or fish) in the last 20 minutes.