Baked Zucchini Fries w/ Britt's Red Pepper Ketchup!

Once you go homemade ketchup, you won’t go back…

Ingredients:

For Britt’s Red Pepper Ketchup:

• 2 red bell peppers, halved

• 1 medium tomato, cubed

• 1/4 cup tomato paste

• 1/4 cup red wine vinegar

• 3 cloves of garlic, smashed

• 3 tbsp coconut sugar

• 1 tbsp + 1 tbsp olive oil

• salt and pepper, to taste

For Zucchini Fries:

• 2 large zucchini, cut into fries

• 2 slices of gluten-free bread, I used Udi’s

• 1/3 cup walnuts

• 1/2 cup chickpea flour

• 1 tsp paprika, onion powder, garlic powder, and salt

• 1/2 cup plant-based milk

Instructions:

For Britt’s Red Pepper Ketchup:

1. Preheat oven to 425 F. Place the red pepper halves on a baking sheet, drizzle with 1 tbsp olive oil and roast for 30 minutes.

2. Remove the peppers from the oven and place them in a small pan on medium heat— including the juices from roasting. Add all remaining ingredients—including juice from the tomato.

3. Stir well and allow to cook down for 2-3 minutes to soften the garlic. Place in food processor and pulse until smooth.

4. Return to the pan and simmer on low for 15 minutes, stirring often. it will thicken once refrigerated, so keep that in mind when cooking it down. Enjoy!

For Zucchini Fries:

1. Preheat oven to 425 F. Cut the zucchini into fry shaped sticks.

2. Place gluten free bread in the oven for 7-8 minutes— or until it’s nice and dehydrated.

3. Once dehydrated, pulse the bread in blender or food processor to achieve large bread crumbs. Add walnuts and pulse until they’re evenly and finely chopped.

4. Prepare an assembly line of bowls: the chickpea flour, the milk, the bread crumb mixture + seasonings.

5. One by one, take the fries through the flour, dip in the milk, and roll in the crumb mixture. Place on lined or oiled cookie sheet.

6. Bake for 15-17 minutes.