Zucchini Fries

"Vegetarian food served Southern-style: Authors find tasty meat substitutes for classic dishes" by Michael Hastings. Recipe from "The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table" by food writer Amy Lawrence and photographer/writer Justin Fox Burks, a husband and wife from Memphis, TN. Winston-Salem Journal: Wednesday, July 31, 2013.

Yield: 4 servings
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  • 3 cup(s) of peeled, matchstick-cut zucchini (about 1/2-inch thick and 4-inches long)
  • 1 teaspoon(s) sea salt
  • 1 teaspoon(s) Italian seasoning
  • 1/2 cup(s) all-purpose flour
  • 1 egg, beaten
  • 1/4 cup(s) whole milk
  • 1 1/2 cup(s) coarse bread crumbs
  • 1/4 cube(s) olive oil
  • 1 tablespoon(s) grated Parmesan cheese (for garnish)
  • Fresh parsley, finely chopped (for garnish)
  • Vegetable-Packed Tomato Sauce


  1. 1. Heat the oven to 415 degrees. In a large bowl sprinkle the zucchini fries with salt and Italian seasoning. Add the flour and toss to coat. Set up two bowls: one with egg and whole milk whisked together and another with bread crumbs.
  2. 2. Dip each fry in the egg-and-milk mixture and then roll it in the bread crumbs. Place in a single layer on a parchment-lined baking sheet. Repeat until all the zucchini is used.
  3. 3. Drizzle the coated fries with olive oil. Bake for 20 minutes. Garnish with Parmesan and parsley and dip into tomato sauce.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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