Brought to our attention by Fellow Springdellian Mandy C, this shortbread is buttery and peachy in all the right places! It freezes well also, if you are looking at this pic in Veggiescope, you are looking at a frozen and thawed piece!
This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.
You can be completely flexible here with this method of baking up zucchini fries! Simply chop your zucchini sticks, dip into your wet mixture of choice, roll in your dry mixture of choice, and bake to a golden brown! Vegan options, full-fat delicious options, and slimmed down options are mentioned here. Make it your own!
