December 22, 2011Posted in: Appetizer, Taste Test Thursday
We were looking for a salty crunchy fix this weekend to tide us over between lunch and dinner – we found them with these baked zucchini fries. Oh man were they good!
If you need a lighter snack to quiet your rumbling stomach between meals, or are looking for appetizers (perhaps for New Years Eve?) you definitely want to try these out.
Zucchini, next to broccoli, is one of our current favorite vegetables. We regularly make zucchini quiche or stuffed zucchini, and in the summer we were enjoying grilled squash, tomato & feta cheese salad. It’s also great in a stir fry or pasta salad. Because of its versatility we regularly keep a couple of zucchini handy. Mom would be so proud; I’m eating my vegetables.
These zucchini fries were an absolute success, so we had to share it with you and archive it for our future cooking reference. This recipe comes from my new foodie friend Aggie of Aggie’s Kitchen. I’ve only recently begun to follow Aggie but I’m loving her site and in particular how well rounded her recipe index is; breakfast, lunch, dinner, dessert, appetizers and so on. So many options!
A great addition to our Taste Test Thursday segment, these easy zucchini fries are going to be a regular go to snack for us. We hope you’ll give them a try!
- 3 large zucchini, sliced longways, halved and cut into sticks
- 2 eggs
- 1/2 cup plain Panko (or bread crumbs if you prefer)
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 tsp dried garlic powder
- Olive oil spray
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with oil.Set aside.
- Slice zucchini into long planks. Cut planks in half then slice long into sticks.
- In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine Panko, Parmesan cheese, oregano and garlic powder.
- Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into Panko mixture. Gently coat the zucchini stick completely with Panko mixture. Place breaded zucchini stick onto baking sheet.
- Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
Recipe from: Aggie’s Kitchen