I happen to have, probably, the brownest thumb around, so I don’t garden….at all.  I’ve tried growing herbs and it works for a while, but then I get tired of watering them, or they get infested with bugs…..or they just die.  Gardening is just not my thing.  But I know a lot of you out there have fabulous gardens and grow amazing fresh vegetables!  I also know a lot of you have more zucchini right now than you know what to do with, so today, I bring you a solution for your surplus.

Since I don’t garden and I didn’t have a chance to go to the farmer’s market, I went to Trader Joe’s and bought some lovely organic zucchini to make these fabulous baked zucchini fries.  They’re easy to make and since they’re baked, they’re actually a fairly healthy snack or appetizer.  If you have more zucchini than you know what to with, make a big batch.  Once you bake them, you can freeze them.  Just spread them out on a baking sheet in a single layer, freeze, and then transfer to a freezer bag.  To reheat, just bake in a 400 degree oven for about 10 minutes.

Baked Zucchini Fries

  • 3 medium zucchini
  • 1 cup flour
  • 3 eggs, beaten
  • 1 1/2 cup Italian seasoned panko bread crumbs (I use Progresso)
  • 1/2 cup grated Parmesan
  • olive oil
  • marinara sauce, for dipping

Preheat oven to 400.

Cut each zucchini in half crosswise, then cut each half in quarters lengthwise.

Put flour, eggs and panko in separate shallow dishes.  Mix Parmesan in with the panko.

Dip zucchini pieces in the flour, then the egg and finally coat them well with the panko/Parmesan mixture.

Place breaded zucchini on a baking sheet that’s been coated with cooking spray.

Drizzle zucchini with olive oil, about 1-2 tablespoons.

Bake in preheated oven for 15-20 minutes, until golden brown and crispy.

Serve with warm marinara sauce for dipping.

ENJOY!

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Shared at these great blogs:

The Country Cook

Everyday Mom’s Meals

Gooseberry Patch

 

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