Baked Zucchini Sticks with Roasted Carrots & Arugula Salad

Preheat your oven to 425 degrees Fahrenheit (220°C).

For the zucchini: Pulse crackers in a blender until they reach a bread crumb consistency. Cut zucchini into strips. Dip each zucchini strip in egg, then coat thoroughly with the cracker crumbs. Place on a baking sheet.

For the carrots: Toss carrots with avocado oil, salt, pepper, and oregano. Place them on the same baking sheet alongside the zucchini.

Bake the zucchini and carrots at 425 degrees Fahrenheit for 20-25 minutes, or until the zucchini is crisp and the carrots are tender-crisp.

For the side salad: In a bowl, combine arugula and cherry tomatoes. Drizzle with balsamic vinegar, olive oil, and lemon juice; toss to combine.

Serve the baked zucchini sticks and roasted carrots with the arugula and cherry tomato salad, accompanied by a generous scoop of Cilantro Chile Bitchin' Sauce for dipping.