Baked Zucchini Fries

by Susan Salzman
Print Email

zucchinisticks.jpgZucchini is the most versatile vegetable. On it’s own it is so-so. There is so much you can do with it. I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.

It is great grilled; pour a little olive oil and balsamic on it with a little salt and pepper, grill it until it is slightly soft, serve it up with a yummy rib eye, mmmm. It is great in muffins and tea breads.

Yet, it is especially delicious breaded and baked. This is a great way to get the kids to eat some veggies. These are easy and delicious. No frying, they are baked and they are a perfect with almost anything.

Serve it up with a side of marinara and you have the perfect snack either with a piece of protein or as an after school snack.

Baked Zucchini Fries

1 cup unseasoned bread crumbs
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 cup all purpose flour
2 eggs, beaten
3 medium zucchini, cut length wise into 3-4″ sticks x 1/4″

Preheat oven 350°F. Combine bread crumbs, salt + pepper. Put flour in another bowl. In a medium bowl, beat eggs and set aside.

Dip zucchini sticks in flour, then eggs, then roll them in bread crumbs. Put coated zucchini sticks on a baking sheet coated with a little non stick spray. Bake for about 20 minutes. The coating should be crisp. Cool slightly. Serve with marinara on the side!


Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.     

Add comment

Security code

Restaurant News

Sundance Resort's Pear Cobbler with Almond Crumble
by Chef Mark Shoup

Sundance Ski Resort UtahChef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room,...

Champagne and Caviar? Yes, Please.
Los Angeles
by Lisa Dinsmore

petrossian.jpgI've studied wine for a decade and have worked on my palate, expanding my personal taste to include styles from all over the world. Red, white, sparkling, dessert. I've tried them all. Yet, when...

Italy Comes to Pasadena at Trattoria Neapolis
Los Angeles
by Lisa Dinsmore

neapolislogoSometimes it pays to be in the right place at the right time. In the case of the epic, pre-opening meal I got to enjoy at Trattoria Neapolis last week, I just happened to be at home to get the...

Russell House Tavern
by Kitty Kaufman

russell house 5Here's how Dilusha and I decide where to go. She sends a text, "I'm hungry, let's eat," and then I have to find the place. We always get lucky in Cambridge and so we did at Russell House for...