Wednesday, November 14, 2012

Baked Parmesan Zucchini Fries

I had a leftover zucchini in the refrigerator and had this recipe bookmarked in my "To Try" folder.  So I thought now would be a perfect time to go with the Hummus Turkey Burgers.  I thought the breading might entice the kids to eat zucchini, but I was wrong.  They didn't like these.  I did, although they didn't come out as crispy as I would have liked.  For the amount of time and dirty dishes this created, I don't think I'll be making these again.

Baked Parmesan Zucchini Fries
recipe from The Soulicious Life

1 1/2 pounds zucchini, cut into french fry sticks about 3″ long
1/2 c. whole wheat flour
1/2 tsp. garlic salt
1/2 tsp. kosher salt
1 tsp. ground black pepper, divided
3 eggs
1 1/2 c. Panko or traditional bread crumbs
1/2 c. grated Parmesan and/or Romano cheese
1 tbls. fresh oregano, or 1 tsp dried

Pre-heat oven to 425 degrees and lightly grease two baking sheets with non-stick cooking spray.

Arrange three bowls assembly line style. In the first, stir together flour, 1/2 tsp. garlic salt and 1/2 tsp. pepper. In the second, whisk together eggs with 1/2 tsp. salt and 1/2 tsp. pepper. In the third bowl, combine breadcrumbs, Parmesan and/or Romano, and oregano.

Working in batches, first dip zucchini in flour, then transfer to egg mixture and toss until coated. Finally, coat zucchini in breadcrumb mixture.

Arrange zucchini on prepared baking sheets in single layers and without touching. Bake 22-27 minutes until breadcrumb coating is golden and crisp.

Family Rating: 1 thumb up.

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