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Friday, May 3, 2013

Baked Zucchini Fries

It's Stanley Cup season and that means game food! Unfortunately, game food although tasty is usually hard on the waistline. That is, until I discovered these baked zucchini fries. They are crisp on the outside and soft in the middle, making for an addictive game day snack. Enjoy them with regular ketchup, or elevate them by serving them with a warm marinara sauce.

They are very easy to make and will disappear so quickly, you will question whether they were actually zucchini! In fact, kids love them too!

I like to use ziplock bags to toss the zucchini in the flour and the breadcrumbs, however, a large bowl works just as well.
Baked Zucchini Fries
Serves 4 as side dish

4 Zucchinis 
1/2 cup  flour 
2 eggs 
1 tbsp Water
3/4 cup Regular Bread Crumbs 
3/4 cup Panko Bread Crumbs  
Optional: 1/3 cup Grated Parmesan Cheese 
3/4 tsp Garlic Powder
1 1/2 tsp Dried Thyme
Salt and Pepper
Cooking Spray
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with tin foil and spray with cooking spray. Set aside.

Cut the zucchini into 1/2" sticks, about 2-3" long each.

Prepare 1 resealable bag with the flour, a large pinch of salt and pepper. 
Prepare a second bag with the panko, regular bread crumbs, Parmesan cheese if using, garlic powder, thyme, generous pinch of salt and pepper.
In a large dish, beat the eggs with the water, salt and pepper.

Place about 1/4 of the zucchini sticks into the bag with the flour and shake to coat. Remove the sticks from the bag, shaking off any excess flour, coat in the egg mixture, then shake in the bread crumbs. Repeat until all zucchini sticks are breaded.

Place the breaded sticks onto the prepared baking sheet. Spray the tops with cooking spray and place in preheated oven for about 25-30 minutes until nicely browned, turning the tray halfway through to ensure the zucchini browns evenly.

Serve with dipping sauce of your choice. My suggestions are: ketchup, ketchup mixed with yogurt, warm marinara sauce

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