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Zucchini Fries

The new gut protocol program encourages you to eat THIRTY different vegetables each week! 🤯 Now I love veggies, so I'm not too picky and I'm able to do this without complaining. Fun fact: one of my all time favorite vegetables are BEETS! But I hate cooking them, because of the mess! 😂So I'm sharing another veggie recipes today that I'll probably make later this week to fill in more of those vegetable spaces in this nutrition program - which I'm LOVING btw and cannot wait to share some results with you soon!

pineapple mango smoothie


  • Nonstick cooking spray

  • ¼ cup whole-wheat flour

  • 2 Tbsp. cornmeal

  • 1 tsp. sea salt

  • ½ tsp. ground black pepper

  • 3 medium zucchini, cut into ½ x 3-inch sticks

  • 2 large egg whites, lightly beaten


  1. Preheat oven to 475° F. (or make these in the air fryer for a quicker snack!)

  2. Line baking sheet with foil; lightly coat with spray.

  3. Combine flour, cornmeal, salt, and pepper in a large resealable plastic bag; shake to combine.

  4. Working with a few pieces at a time, dip zucchini in egg whites and lift out, letting excess drip back into bowl; drop zucchini into bag containing flour mixture. Seal bag and shake to coat. Repeat with remaining zucchini.

  5. Place zucchini on prepared baking sheet. Bake for 12 to 14 minutes, turning after 6 minutes, or until tender-crisp and golden brown.

Portion Fix Containers: ½ Green, ½ Yellow

2B Mindset Plate: A great snack(tional) or can be used as a veggie and FFC as part of lunch.

Recipe and photo from Beachbody's blog here.


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