Take it from a reformed veggie hater: These baked zucchini
fries are fabulous, and they won’t screw up your healthful eating, either.
recipe is quick—prep- and bake-time is 30 minutes, max—and easy, especially for
new-to-the-kitchen chefettes. Zucchini is an easy squash to work with, and the
taste and texture are pretty mild. This dish makes for a scrummy after-school
snack or an impress the ‘rents supper side dish.
1 medium zucchini
1 egg, beaten
1 cup seasoned bread crumbs
¼ cup grated parmesan cheese
1. Wash your zucchini and cut off the top and bottom ends.
Then, slice the zucchini lengthwise into halves, again into quarters, and
again into eighths. Cut them in half so that they look like sticks.
Note: You can cut your zucchini any way you like.
Depending on the thickness or thinness of your sticks, you might need to adjust
the cooking time. I prefer thinner, shorter sticks.
2. Season your beaten egg with a pinch of salt and pepper.
Note: Chances are the bread crumbs are pretty salty
already, so keep the salt light in the eggs. You can also hold the yolk and
just use egg whites to up the health factor.
3. In a bowl or on a plate, mix together the bread crumbs
and parmesan cheese.
4. Coat your zucchini in egg, then roll them around in the
bread crumb mixture until they are mostly coated in crumbly goodness.
5. Place them on a cookie sheet covered in aluminum foil.
6. Bake in an oven at 400 degrees (F.) for 20 minutes or
until golden brown. Serve hot with a dipping sauce of your choice. I
taste-tested them with a sour cream-based dill dip, but a marinara sauce would
be a scrumptious and elegant twist on classic ketchup.
BY BRITTANY T. ON 9/28/2010 7:00:00 AM
POSTED IN vegetable, snack, healthy recipes, fall recipes