Zucchini Breadsticks and Marinara Sauce

Ingredients
Directions
1 Preheat oven to 230 C.
3 cups shredded
zucchini 2 Sprinkle the shredded zucchini with salt to release some of its
3 eggs moisture. Let sit 10-15 minutes, then squeeze zucchini in a clean
1/3 cup flour cheese towel to release most or all of the liquid.
1 teaspoon salt 3 Mix zucchini, eggs and flour in a medium bowl. Spray a baking
2 cups shredded
sheet with cooking spray and spread the zucchini mixture into a
mozzarella (or
any) cheese large thin rectangle.
Italian seasoning 4 Bake for about 25 minutes or until the edges are nicely brown. Make
sure it's nice and golden on the sides and top so the crust isn't
For the marinara mushy.
sauce:
5 Reduce the oven to 180 C, sprinkle the crust with cheese and Italian
1 Carrot seasoning, and continue baking until the cheese is just melted.
6 Let cool a few minutes, then cut into sticks. Serve with marinara or
3 cloves Garlic
 ranch or garlic butter or any sauce your heart desires.
7 For the marinara sauce: In a large pot, heat the olive oil over medium
1 Onion, medium

low heat until hot. Add the onion, garlic, carrot, salt, oregano, thyme.
1/2 tsp Oregano, Reduce the heat to low and let the aromatics sweat and soften until
dried
 the onions have no resistance to the edge of a spoon, 20-25
minutes. Add the tomatoes. Increase the heat to bring the sauce to
1/2 tsp Thyme, dried
 a simmer. Cook, stirring occasionally, and breaking up the tomatoes
with your spoon, for 15-20 minutes. Either puree the sauce right in
2 28 oz cans
Tomatoes, the pot with a hand blender or transfer it to a blender. Either way,
Total Time: whole puree the sauce until it's as smooth as you like it.
1.5 hr
12 breadsticks