Zucchini Fries
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Summer zucchini is bountiful right now. And if you (or your neighbors) have a garden, you're likely loaded down with the green stuff. Here's how to put it to delicious use.
How to Make It
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Moodyfoodie's Review
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SumThyme's Review
This was really very good and guilt free. Thanks
Melhoney1's Review
Would not change a thing, well minus I would make a lot more!
Perfect!
osequin's Review
I thought these fries were very tasty. Their sweetness really made them good and they weren't dry like french fries sometimes are. They were absolutely fantastic just out of the oven, but got a little softer once they sat for 5 or 10 minutes. I thought they were still good though. The only bad thing is that they are a pain to prep.
nolamom's Review
Perfect! I served these as a side to the all in one spaghetti and they were gobbled up (mostly by me, though the kids liked them too!). I left the strips long (the full length of the zucchini), though, not 3 inches as suggested. I wanted them to really look likes fries. Will be part of my permanent collection.
JanineAnn's Review
These were so easy, and good. Didn't come out mushy as I had feared. I sliced the zucchini into rounds (I had very large zucchini), and used a little Mrs. Dash w/ plain breadcrumbs, since I didn't have any seasoned ones. Yum!
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