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

Ingredients:
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″

Instructions:
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
Refresh

 

restaurant news

Estelle's Southern Cuisine
Boston
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

Read more...
Higgins Restaurant & Bar
Oregon
by Sue Doeden

pretendsoup.jpgOne of the highlights of my experiences in Portland, Oregon was the dinner I had at the 2010 James Beard award-winning Higgins Restaurant and Bar. The dinner was hosted by the the California...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...
A Night at INK
Los Angeles
by Maylynn Morales

inkinside.jpgHow does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011....

Read more...