Almond-crusted Zucchini Fingers!!

Getting more veggies into my diet is something I'm constantly challenging myself to do, and although I love veggies in their most simple and and natural forms, sometimes it's nice to explore new veggie recipes to help meet the target (10, half cup servings daily...yup, not a typo!).
I don't know about yours, but my kids don't love zucchini - they don't like the 'mushy' texture or the bland flavor. This recipe is NOT mushy or tasteless, and is kid-friendly! This recipe is simple, tasty, and will help you use up all that zucchini this summer.

Almond-crusted Zucchini Fingers
6-8 medium zucchini
1/2 cup egg whites (or 2 eggs)
4 TBSP coconut flour
1/2 cup ground almonds (I used my food processor)
1 tsp chili powder
1/2 tsp sea salt

-In a large ziploc bag or bowl combine 3 TBSP of your coconut flour, chili powder, salt and ground almond. Set aside
-Cut your zucchini into quarters lengthwise
-Sprinkle with 1 TBSP of the coconut flour to absorb any moisture, then dip in your egg mixture
-put 4 pieces at a time into your coating mixture and toss around gently
-lay your pieces on a parchment lined baking sheet (don't overcrowd or they won't crisp up)
Bake at 450 for roughly 25 min (turning after 15 min.). Serve with Avocado mayo, lemon wedges or home-made Aioli! Enjoy:)