Crispy Baked Zucchini Fries

by Shawnda on July 12, 2011

in Appetizers,Baby & Toddler Friendly,Lighter & Healthier,Sides,Veggies & Starches,Zucchini

Crispy Baked Zucchini Fries

I’m sad to report that our two rockstar zucchini plants fell victim to their nemisis: the vine borer. I’ve started a couple of new seedlings in hopes of being run over by zucchini again soon. Because I really do want more zucchini. But prior to their demise, they teamed-up and tested my love for zucchini. We were harvesting 5-7 gigantic zucchini a week.

When you’re over-run with zucchini, you have few other options than to get creative and deal with it. Or give them to friends and family, when they aren’t avoiding you and your mutant zucchini. We’ve eaten it for breakfast (the Foodie Toddler’s favorite), grilled (my favorite), in pasta (The Foodie Groom’s favorite), and zucchini parmesan (a house favorite). We repurposed that last dish into baked zucchini fries.

The coating on the zucchini fries gets very crispy in the oven while the insides get soft. You know, kinda like a real french fry… only not. Everyone in this house loves them! I prefer them dipped in a little ranch dressing, The Foodie Groom wants a bowl of marinara, and the kiddo? She just wants more. “Muh. Muh! MUUHHH!!!!”

What’s your favorite way to eat zucchini?

Crispy Baked Zucchini Fries

A fun way to serve zucchini - as crispy zucchini fries!

Ingredients

  • 1/4 cup whole wheat flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb zucchini, cut into 4-5-inch sticks

Instructions

  1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
  2. Place flour in a large zipper bag.
  3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.
  8. Serve with your favorite dipping sauce (we like ranch... and barbecue sauce).
  9. They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.

Notes

Yields: 6 servings (8 pieces)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 108.8 | Fat: 2.4 | Fiber 1.7 | Protein 5.2 | Carbs 16.3
Weight Watchers Points Plus: 3

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