Baked Zucchini Fries Recipe

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It seems like the older my little boy gets, the pickier he becomes!  He use to eat any fruit or vegetable I put in front of him and now I have to beg him to eat a bite or two.  I thought maybe I could trick him into eating a few more veggies by making them fun and "dippable."
He loved these zucchini fries!
Baked Zucchini Fries Recipe:
Ingredients:
1 lb. zucchini (I used 3 medium sized zucchinis)
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese (the crumbly kind, not shredded)
2 eggs
Directions:

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine bread crumbs and Parmesan cheese. Set aside.
Whisk 2 eggs together in a shallow pie plate and set aside.
Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you’ll get 16 planks per zucchini).
Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.

(Recipe from Our Best Bites)

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  1. Mean Dean says:

    Instead of bread crumbs, I grind up a mix of almonds and pumpkin seeds into a fine meal. Sometimes I add some McCormick Italian Spices so it tastes like the bread crumbs you buy in a store.

    Calories are about the same, but the fiber/carb content is much better, as well the amount of protein & nutrition delivered.

    Plus, I like the more ‘buttery’ taste the combo of almonds + pepitas adds.

  2. Brook says:

    Ok, so I thought these would taste at least a little bit like zucchini, but I cut them pretty thin and OMG, they were amazing! I used them as a side dish with portobello mushroom burgers (I don’t remember where I picked up that recipe, might have been here?). We invited my boyfriend’s friend over for dinner that night and I’ll tell ya, these two manly men didn’t miss the meat one bit.

    I did break the rules though and basically dumped a bunch of the zucchini in the panko/parm mix after letting the egg wash drip and mine turned out fine.

  3. Lori says:

    Absolutely loved these! Super easy and yummy! I also didn’t follow the instructions to a tee but they seem pretty fail proof. Thanks you for posting the recipe!

  4. Katie says:

    I made these tonight and they were so good! I was lazy and dipped them all in the eggs and then the bread crumbs at once. They weren’t perfectly coated, but they tasted great anyway. I also used freshly grated Parmesan cheese. It worked great. Thanks for the fun recipe!

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