Sunday, July 13, 2014

Parmesan-Crusted Zucchini Fries

Since I have an abundance of zucchini in my garden this year, I decided to make these fries.  I'm sure glad I did!  I like the fact that they are baked and not fried.  Plus, they are delicious. 

1/3 cup (about 1 1/2 oz) finely shredded fresh Parmesan cheese
1/3 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried basil
1/8 tsp ground red pepper
1 large egg, beaten
1/4 cup flour
3 small zucchini (1 1/4 lbs)
Cooking Spray
1/2 cup spaghetti sauce

Preheat oven to 450.

Combine the Parmesan cheese, breadcrumbs, garlic powder, dried basil and ground red pepper in a small shallow bowl.  Place the egg in a separate bowl.  Place flour in a Ziploc bag. 

Trim the ends from the zucchini; cut each zucchini in half crosswise. Quarter each zucchini half length-wise to make 24 zucchini sticks. 

Place a few of the zucchini sticks into the bag of flour; seal the bag and shake it. When taking the zucchini sticks out of the bag, shake off any extra flour.

Dip the zucchini in the egg; dredge in panko mixture, pressing to coat.

Place the zucchini on a baking sheet coated with cooking spray.  Coat the tops of the zucchini with cooking spray.

Bake at 450 for 20 minutes or until golden brown.  Serve immediately with pasta sauce. 

Makes 4 servings

Source:  Cooking Light Crave!


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