Hey guys! So as I’m sitting down to write this post right now I realized that it’s snowing outside and whatever I was going to write is now completely forgotten. I’ve lived in Chile for almost 2 years now and I’ve never seen snow aside from on the mountain peaks. I’ve certainly never seen it stick to the ground for any length of time so I’m pretty excited right now. I can already tell that it’s about to turn back into rain a wash away the beautiful white blanket but I don’t care. I’m just going to be happy for a moment and enjoy the beauty of God’s little gift while it lasts.
Moving here after living in North Idaho for a few winters has made me really miss having snow. I wish I could take this weather right now and save it for Christmas morning when it will likely be warm and sunny outside. I can’t help it, I grew up hoping for a white Christmas every year and even though it didn’t always happen it was still a possibility. Now it would actually be really concerning if I had a snowy Christmas because it would mean something was very wrong with the planet.
Speaking of Christmas, I am already planning things for this year because I’ve figured out it’s never too early to start. Time seems to be speeding by me faster than ever and it looks like it’s going to keep getting faster.This weekend for example, remember how I told you about that huge group coming from the States, well it’s here. In just a few days I will be one busy little kitchen squirrel trying to keep my cool in the chaos. I’m anx-cited (my newly invented hybrid word for being anxious and excited at once).
Anyway, this zucchini is the subject here so I should probably get to that. I’ve been making a lot of snacky recipes lately and these are about as easy at it gets. Just a few ingredients and childishly easy steps and you have a great vehicle for your favorite dipping sauces.
I made this chimichurri sauce to go with them. It isn’t a traditional chimichurri actually, but I couldn’t think of a better name for it. In fact I cheated, it’s really a cross between chimichurri and pesto, but whatever it is it’s really good. It’s like Chimi-pesto and definitely worth trying.
So snow, busyness, zucchini, chimichurri/chimipesto….I think that covers everything.
Crispy Baked Zucchini Wedges with Basil Chimichurri (Vegan+GF)
- 2 medium zucchini washed and sliced into 1/4 inch wedges
- 1/2 cup all purpose flour see notes
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3/4 cup unflavored almond milk
- 1 1/2 cups seasoned breadcrumbs see notes
- 1/4 walnuts
- 1/3 cup nutritional yeast
- 1/2 cup fresh basil leaves packed
- 1/2 cup fresh cilantro packed
- 2 cloves garlic
- 1/3 cups olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 425 degrees F (220 C) and line 2 oven trays with parchment.
Whisk together milk, salt, pepper, and flour in a small bowl and pour breadcrumbs into another separate bowl. Dip zucchini pieces in flour batter then into breadcrumbs and place on prepared pans. Repeat until all are dipped.
Bake for 20 - 25 minutes until edges are browned and crispy.
Combine ingredients for chimichurri in food processor or blender and pulse until nearly smooth but still with a bit of texture.
If you'd like to make a gluten free version of this recipe simply replace the flour with cornstarch and use gluten free breadcrumbs.
Here’s some pictures of the snow!