Zucchini Fries

August 8, 2012

 

Happy National Zucchini Day!
This recipe is dedicated to all of you gardeners out there who have zucchini and summer squash taking over your gardens; I know there are several of you!

 

With a great crunch from the panko breadcrumbs and an incredible flavor from the Parmesan, garlic, and Italian seasoning, these zucchini fries provide a wonderful new twist to this summertime staple. Dip them in your favorite marinara sauce and you have a perfect, easy side dish for dinner tonight. Enjoy!

 

Looking for another great way to use up your zucchini? How about some Italian Zucchini Hoagies?

 
Paula’s Notes:

  • I had summer squash in abundance so that is what you see in the pictures above. Both summer squash and zucchini work great, however!
  • To ensure a crispy fry on all sides, I bake my zucchini on a cooling rack sprayed with cooking spray, which I place atop a foil lined baking sheet. The rack allows the air to circulate all around the fries, while the foil makes for easy clean up.

Zucchini Fries

 

Serves 3-4
Ingredients:
  • 2 small zucchini or summer squash – about 3/4- 1 lb. total
  • 2 tbls. flour (gluten free, if desired)
  • 1 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1/4 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 egg – beaten
  • Marinara sauce – for dipping

 

Directions:
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with aluminum foil and place a cooling rack over the sheet.
    • See “Paula’s Notes” above.
  3. Clean and cut zucchini into large sticks – about the width of your pinky and 3 inches in length.
  4. In a large bowl whisk together panko, Parmesan, garlic powder and Italian seasoning. Set aside.
  5. Put flour into a large plastic food storage bag or tupperware with a lid. Add zucchini sticks to flour and shake to coat. (This helps the egg stick to the zucchini.)
  6. Creating an assembly line, first dip zucchini stick in beaten egg, shaking off excess, then in breadcrumb mixture, pressing to coat with crumbs.
  7. Transfer to cooling rack and repeat with remaining sticks.
  8. Place zucchini in oven for 12-15 minutes or until golden brown.
  9. Serve alongside mariana sauce for dipping, and enjoy!

Share This Post

You Might Also Like

2 Comments

  • Reply Holly August 13, 2012 at 1:20 pm

    What exactly are panko bread crumbs? I think I will make these soon. Towards the end of the summer I tend to go nuts on the vegetables because I know they'll disappear soon.

    (Also, I'm clearly catching up on my blog reading…)

    • Reply Paula M August 13, 2012 at 6:25 pm

      I hope you do, they are pretty tasty! Panko is a Japanese bread crumb that is especially crispy. If you can't find it, you can easily use regular bread crumbs. Panko just yields an extra crunch that I particularly like; it's great on chicken too when you want a "crispy chicken" without the deep frying.

    Leave a Reply

    Please prove you are not a robot *

    Back to top