My summer produce consumption has been way down this year when compared to previous years. Blame it partly on us preparing to move, and trying to use up pantry staples... blame it on me sleeping in on Saturdays and skipping the farmer's market... or most likely, blame it on the debilitating morning sickness of the first trimester, when just the thought of vegetables made me gag. I'm not totally out of the woods yet, but it's definitely gotten sooo much better. So I've been trying to make up for lost time by eating as much produce as I possibly can until the end of summer.
These zucchini fries were a perfect "gateway" veggie. Yes, it's fresh zucchini - but it's coated in garlicky, crunchy, panko, baked up to crispy perfection, and then dipped in marinara. It's hard to say no to that. Feel free to use your preferred sauce for dipping - marinara, ranch dressing, bbq sauce, honey mustard... whatever floats your boat.
Some of you are furiously cooking as much zucchini as possible before it takes over your fridge, and some of you are force-feeding yourselves veggies (guilty). Whatever the inspiration, these will be a hit.
Crispy Baked Zucchini Fries
adapted from Confections of a Foodie Bride
- 1/4 cup flour
- 2 eggs
- 2 cups Panko breadcrumbs
- kosher Salt
- Pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 lb zucchini, cut into 4-5-inch sticks (1-2 zucchinis, depending on their size)
Preheat the oven to 425 degrees and line a baking sheet with parchment paper, then spray with nonstick cooking spray or brush lightly with oil.
In a gallon-sized ziploc bag, add the flour and a big pinch of salt. Add the zucchini and toss well to coat.
In a shallow dish or pie plate, whisk the eggs.
In a second shallow dish, combine the panko, garlic powder, cayenne, salt, and pepper.
Working a few zucchini sticks at a time, Remove from the flour, shaking off the excess, then roll in the egg, followed by the panko. Arrange in a single layer on the baking sheet.
Sprinkle the zucchini lightly with salt and garlic powder, then bake 18-20 minutes, or until browned and crispy. Serve immediately.
To reheat leftovers, cook in a 375 degree oven 5-7 minutes, or until heated through.
