Crispy Zucchini Fries with Homemade Dijon Mustard

Total Time


Zucchini fries

  • 4 medium zucchinis, cut into small slices
  • 1 cup gluten-free flour (I also used spelt and it worked)
  • 1 cup bread crumbs or crushed tortilla chips
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup almond milk

Dijon Mustard

  • 1.5 cups dry white wine
  • 1/2 cup Bonafide Provisions Bone Broth (any flavor)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup brown mustard seed
  • 1/4 cup yellow mustard seeds
  • 3 tablespoons honey
  • 1 tablespoon avocado oil
  • 1 teaspoon salt


  1. Crispy Zucchini Fries:
  2. Take out three medium bowls and add milk, flour with spices and bread crumbs or crushed chips into their respective bowls
  3. Preheat oven to 425 degrees and line a baking tray with parchment paper
  4. Dip each zucchini into the flour mixture followed by milk then crumbs then add to baking tray
  5. Repeat for each then bake in oven for about 15-20 minutes
  6. *Will stay good for 5 days in fridge
  7. Dijon mustard:
  8. In a non-stick saucepan combine the wine, bone broth, onion and garlic; heat to boiling, simmer 5 minutes then cool (discard solids)
  9. Add the mustard seeds to the cooked liquid and stir constantly until smooth.
  10. Blend in honey, oil and salt; heat slowly until thickened, stirring constantly.
  11. Pour into a glass jar; cool, let sit on counter at room temperature overnight.
  12. *This tastes best leftover so if you can prep before and enjoy for up to two months! Store in fridge


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