Zucchini Fries with Pesto Dip
Zucchini Fries with Pesto Dip - Delicious low-carb alternative to classic potato wedges. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Few calories, lots of taste: these delicious zucchini fries are a great alternative to classic french fries, as the zucchini contains more vitamins and minerals. These fries also cotain almonds, cheese, eggs and yogurt, which pack it with protein.
If you have enough time, make the pesto yourself.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 877 mg | (22 %) | ||
| Calcium | 518 mg | (52 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 149 mg |
Ingredients
- Ingredients
- 2 Zucchini
- 2 ozs ground almonds
- 2 ozs grated Parmesan
- 1 pinch Turmeric
- 1 tsp Italian Fresh herbs
- salt
- peppers
- 1 egg
- 7 ozs Greek yogurt
- 2 Tbsps sun-dried tomato pesto
- 1 tsp Basil
Preparation steps
Wash and clean the zucchini. Quarter the zucchini lengthwise and cut them into pieces about 1" long. Mix almonds, parmesan, turmeric and Italian herbs and season with salt and pepper.
Whisk the egg. Turn the zucchini wedges first in the egg and then in the almond and parmesan mixture. Press the almond and parmesan mixture lightly.
Place wedges on a baking tray lined with baking paper and bake in a preheated oven at 250 °C / 475 °F for 15-20 minutes until crispy.
In the meantime, mix yogurt and pesto together. Wash basil, dab dry and chop coarsely. Sprinkle zucchini fries with basil and serve with pesto dip.
