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Lemon-Lime Zest Zucchini, Baked (Vegan, Gluten-Free)

Updated on December 27, 2012

Italian Appetizer Gets New Appeal!

Lemon and lime zest built into the coating brightens this beloved Italian appetizer. It's also low carb and low fat because it's baked with almond flour. Serve it with home made tomato sauce or stack it between two slices of bread to make a sangwich (Northeastern Italian-American for "sandwich").

Preheat oven to 350 degrees

Place three tablespoons of chia gel in a bowl

*To Make Chia Gel: mix 1 tablespoon chia seeds with 1/4 cup water and let sit overnight or for ten minutes

Cook Time

Prep Time: 10

Total Time: 30

Serves: 4


  • 1 zucchini
  • 1/4 cup almond meal
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon basil
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon savory
  • 1 tablespoon garlic powder
  • Zest of one lemon
  • Zest of one lime
  • 3 tablespoons chia gel


  1. Mix dry ingredients in a bowl with lemon and lime zest
  2. Peel strips of fresh zucchini with vegetable peeler
  3. Cover zucchini strips in chia gel and then coat with dry mixture
  4. Place prepared zucchini strips on greased baking sheet and bake in oven for 20 minutes at 350 degrees
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Nutrition Information

Calories: 110

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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