I love french fries – all kinds of them. Regular, shoestring, thick-cut, wedges – you name them, I love them. You may or may not agree with me but give me fries dipped in ketchup any day. Before I took an unplanned blog hiatus, I had a couple of recipes like zucchini fries, in my arsenal, ready to share. Obviously, that didn’t happen so here we are today.
I’m not a person who believes cauliflower tastes ‘just like mashed potatoes’ so I’m not going to try to convince you that these zucchini fries are just like ‘regular’ french fries – they are not. However, these are pretty delicious especially if you’re looking for an alternative for your favorite greasy french fry craving. Oh, and I did I mention these are baked?
Why zucchini fries?
To be honest, I don’t know. Why not, I guess? I like zucchini (especially roasted) but I was feeling like I wanted to try something new and so here we are. You can season these however you want; think of the zucchini as a blank slate for you to do whatever your heart desires.
I’d imagine you could also try this with squash. Are squash fries a thing? Even though these aren’t “regular” fries, I still needed a dipping sauce. While I didn’t try them with ketchup (would that be weird?), I did serve these with a marinara sauce. It’s sort of like ketchup but a little more sophisticated, right? You can try these zucchini fries with any dipping sauce you fancy. I’m not big on ranch dressing but I would think these would be good with ranch or maybe even some sort of honey mustard. Try it and let me know what you think.
Anyway, here’s your guide to making some yummy and easy zucchini fries; they make a wonderful side dish or appetizer.
Ingredients
- 1 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano and basil combined
- Kosher salt and freshly ground black pepper, to taste
- 3 – 4 zucchini, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons fresh parsley leaves, chopped
Instructions
- Heat oven to 425 degrees. Prep a cooling rack by spraying it with nonstick spray then place it on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and all the seasonings (including salt and pepper) and place the flour in a seperate shallow dish.
- Working in batches, dredge the zucchini in flour, dip into eggs, then dredge in Panko mixture, making sure to coat entirely.
- Place zucchini on the prepared baking sheet and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnish with parsley, if desired.
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