Encouragement with a Southern Drawl

Crunchy Baked Zucchini Fries

Posted by on Jan 30, 2013 in Food | 0 comments

Crunchy Baked Zucchini Fries

I have some of the coolest and most talented friends on the planet, and from time to time, I’ll share one of their recipes and introduce them to you. Today’s recipe is from my dear friend Jenny Cote. She serves these Crunchy Zucchini Fries with Georgia Po’ Boy Sandwiches and Gooda Gouda Grits for a yummy football feast.

Jenny is an amazing, beloved author and is in great demand as a speaker at schools across the nation. Seriously, if you have children (or grandchildren), you need to check out her unique and fun books that weave historical and Bible events together—and all of them are told from the perspective of Max (a brave Scottie dog), Liz (an intelligent French black cat), and their animal friends. Her first novel, The Ark, the Reed, and the Fire Cloud is in pre-production as a 3-D animated feature film. www.epicorderoftheseven.com.

 

1 to 1½ lbs. fresh zucchini, rinsed and cut into thin strips

1 cup panko bread crumbs

1 cup fresh grated parmesan cheese

2 eggs, beaten

 

Preheat the oven to 425°. Wash the zucchini and then cut it into thin strips. Mix the panko crumbs and the parmesan cheese. Dip the zucchini strips into the beaten eggs, and then dredge through ½ cup of the panko/parmesan mixture at a time (mixture will get moist quickly). Place onto a foil-lined cookie sheet that has been sprayed with cooking spray. Bake for 20 minutes, turning fries over after 10 minutes. Serve plain or with pizza dipping sauce or horseradish sauce.

 

 

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