Baked Parmesan Zucchini Fries

In order to introduce zucchini I don’t need to go into detail about how much I disliked it and all other members of the squash family when I was a kid do I? Or how, as a child, I vowed I’d never feed squash to any of my children. I certainly don’t need to go on further by letting you know that I was certain that if squash were the only cure to a deadly disease I would most likely consider death to be the optimal choice.  Finally, I wouldn’t need to explain that a few years back, a trusted friend practically dared me to try some and since I wanted her to like me, I did ….and wouldn’tcha know it, I LIKED it.

No, I don’t need to go into such detail. (Although now would be a good time to soapbox the importance of choosing good friends because, peer pressure is going to happen so it’s better to choose friends that will pressure you into doing something good…like eating zucchini v. pressuring you into doing something bad…like eating mushrooms. J)

All that really needs said is that, if you have overcome your childhood squash scars (or are a freak of nature - like my 4 year old - and have always liked squash) you are going to enjoy these baked zucchini fries. If you have NOT overcome your childhood squash scars – maybe you should let today be the day.  Go ahead…I dare ya. ;)

Baked Parmesan Zucchini Fries

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Ingredients:

3 large zucchini, sliced lengthwise and cut into 3” (or so) sticks

1 egg


1/2 cup plain bread crumbs


1/4 cup Parmesan cheese, grated


1 tsp dried oregano


1/2 tsp dried garlic powder


Cooking spray/oil

Directions:

1. Preheat oven to 425 degrees and generously coat a baking sheet with cooking spray or oil.
2. In large shallow bowl, whisk the egg, set aside.
3. In another large shallow dish OR gallon ziplock bag, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
4. Working with 3-4 zucchini sticks at a time dunk and completely cover each zucchini stick with egg then take the zucchini sticks out of the egg dish (I use tongs or a fork), allowing any extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into oven.
6. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown. I forgot to for the picture but do sprinkle the zucchini fires with a little more parmesan cheese - it makes them that much better, then serve with marinara (I used leftover spaghetti sauce).

Source: Aggies Kitchen

Gwenevere