Healthy fries just got real. Sure, they don’t actually taste like salty potato fries, but don’t compare them to that unhealthy junk. Think of it as soft baked zucchini coated with a crispy layer of cheesy goodness and breadcrumbs.
I think summer flew by way too fast. I did summer school for a month, went camping one time and now it’s already school again. I don’t know if I should be sad or happy. On one end, I know I’ll have lots of homework and projects and classwork and tests, but on the other hand, I am excited to see my friends again and see if there are any new kids coming (our school is small so a new kid is a big deal)!
I will now veer away from the topic of school since that’s making me anxious. 🙂 Okay for these zucchini fries, I had a lot of cheese/breadcrumbs leftover so I just kinda dumped pressed it carefully on top of the zucchini fries which made it taste even crispier.
The steps for these fries is simple. First cut the zucchini, then dip it in the flour, then the egg mixture and then roll it in the breadcrumb and cheese mixture before placing on a rack to bake. And that was all. Oh by the way, if you’re out of breadcrumbs like I was, just bake thin slices of stale bread in the oven for 20 minutes (at 175°C / 350°F) until it’s brown and toasted, then break it up in the food processor to get breadcrumbs!
Crispy Baked Zucchini Fries
An easy side dish that tastes cheesy and crispy on the outside and soft on the inside. I think zucchinis make the best fries!
Ingredients:
1/2 cup breadcrumbs
1/4 cup Parmesan or Cheddar cheese
2 tsp. each salt and pepper
2 eggs, beaten
1/2 cup all purpose flour or chickpea flour
2 large zucchinis, each split into three sections and then cut into 1/2 inch strips
Instructions:
- Preheat oven to 220 °C (425 °F). Line a baking pan with tin foil or parchment paper and place a wire rack on top.
- Set up the dipping station by mixing the breadcrumbs, cheese, salt, and pepper in a shallow bowl and place that nearest to the wire rack. Place the bowl of eggs next to the breadcrumbs mixture and put the flour on a plate to place next to the eggs.
- Start by coating a couple of zucchini strips in flour, then dipping in the eggs and then rolling in the breadcrumb mixture. Place on the prepared wire rack and do the same for the rest of the zucchini strips.
- Bake for 20 to 22 minutes until crispy. Eat right away!
A Kitchen Fable 