Baked Zucchini Fries Prep: 15 mins / Cook: 15 min / Total: 30 mins / Servings: 4

Method:

1. Pre-heat oven to 375 F.
2. Make sure your zucchini are cut into sticks. In my case, I cut them into half, lengthwise. Then, I laid each half, cut-side-down on the cutting board. Then, I sliced about every 1/2 inch, at a VERY strong angle. This results in something like a really long "half moon" shape. (in kitchen terms, this is usually called "cutting on the bias").
3. In a wide Tupperware-style container, place your coconut flour. Season it with a good amount of salt and pepper. Add your zucchini sticks to the Tupperware. Place the lid on the Tupperware and shake the things, to coat the zucchini with the flour. Not too hard, as you'll break and bruise the zucchini. You just want to get it all evenly mixed and coated. Remove them from the container and set aside.
4. In the original container, place your almond meal and parmesan cheese, chopped oregano and minced garlic. Mix it well.
5. In a separate wide-mouthed bowl or container, whisk your eggs with the cream.
6. Grease a baking tray (I used a silicon mat, but parchment will work and is less clean up, less likely to stick than a pan, etc.)
7. In small batches of 4 to 6 sticks, place them in the egg mixture. Coat them well. Pick them up and move them into the almond meal mixture. Place the lid back on top and shake them around. Place them on the tray, but with a little space between them. Repeat this process until your are done. At the end, the almond meal mixture will start balling up and won't stick as well. This is fine. Just press it on and form it inside your palms/fists.
8. Bake the whole tray for 12 to 15 minutes. Watch for them to turn golden brown. Remove and serve!