Healthy Roasted Zucchini, Thyme and Parmesan, Fries with Sriracha Cottage Cheese
Have you ever met anyone who doesn’t love fries? No one has. Fried fingers of potato is universally loved and adored- once fired, twice fried, baked, cold-oil method… you name it, the world loves long thinly sliced pieces of veggies cooked to crispy perfection.
Some years ago we had sweet potato fries for the first time- it was astounding that someone could fathom the prospect of using another (also named potato, by the way) vegetable, and do what we’ve done since the 1800’s. Same-same, but different. Since then we’ve had almost every type of veggie prepared in the same way as potato fries.
Since then food fads has kept us busy trying to keep up with the new ‘IT’ diet of the day…
1990’s: Enter the age of health-consciousness with Vegetarianism in the forefront. Now, this is pre-vegan-is-the-new-vegetarian. Before honey was the cut-off line of great debate.
1994: Dear Dr. Atkins, punted bacon and the importance of fat in our diets (no wonder that was so popular).
1995: Get the exact ratio right (40% carbohydrates, 30% fat, 30% protein), and also sugar is the devil incarnate…
1996: Your genetic makeup should dictate your diet- what does your blood type say you should eat?
2000: Raw-er is better-er.
2003: Sugar and potatoes gets a bad rap (again), courtesy of the South Beach diet.
The latest big health kick: Paleo is back for the first time since the cave man diet in the mid 80’s, and counting our calories matters again.
In order to accommodate the latest and greatest, we’re baking some zucchini pseudo-fries (low carb, low calorie), and building the perfect snack for the attentive muncher. Pump up the protein and keep the fat low, with a smooth cottage cheese dipping sauce.
You’ll need the following as a side dish or snack for 2:
Preparation time: 2 minutes
Cooking time: 10-15 minutes
- 10-12 small zucchini or 4 large zucchini
- 1 tbsp Olive oil
- 2 tsp salted vegetable spice
- 1-2 tbsp fresh thyme, stalks removed
- ¼ cup finely grated Parmesan
- ½ Tub smooth cottage cheese (about 125-150g)
- 1 tbsp Sriracha
- Optional: finely chopped chives
- Pre-heat oven to 180°.
- Allow cottage cheese to warm to room temperature, and stir in sriracha (and chives) until well combined. Keep refrigerated, and allow to come to room temperature before serving (this will result in a softer consistency that makes for easier dipping)
- Slice each zucchini into lengthwise quarters, creating 4 fingers from each small zucchini.
- Drizzle with olive oil, thyme leaves, vegetable spice and shake to coat all the pieces evenly.
- Arrange on baking tray and lightly sprinkle with about 1 tbsp of Parmesan.
- Bake for 5 minutes, and shake in tray- coat again with Parmesan cheese and thyme leaves. Bake for another 5-10 minutes Once cooked remove from oven. (In an air fryer, cook at 180° for 5-10 minutes until cooked and browned)
- Serve fresh and warm!