Tired of zucchini yet? Believe it or not, because our plants were decimated early on by pincher bugs and had to make a comeback, we have been enjoying a steady but not overwhelming pace of squash this year.
After a perfectly relaxing two days spent riding bikes, running a 5K, and harvesting the still-producing garden, these baked “fries” with their crunchy parmesan garlic coating were a delicious, guilt-free way to cap off the weekend.
Thanks to the Oprah Magazine, one of my favorites, for this recipe which I adapted.
- 1 1/2 pounds zucchini, cut into french fry sticks about 3″ long
- 1/2 c. whole wheat flour
- 1/2 tsp. garlic salt
- 1/2 tsp. kosher salt
- 1 tsp. ground black pepper, divided
- 3 eggs
- 1 1/2 c. Panko or traditional bread crumbs
- 1/2 c. grated Parmesan and/or Romano cheese
- 1 tbls. fresh oregano, or 1 tsp dried
Pre-heat oven to 425 degrees and lightly grease two baking sheets with coconut oil.
Arrange three bowls assembly line style. In the first, stir together flour, 1/2 tsp. garlic salt and 1/2 tsp. pepper. In the second, whisk together eggs with 1/2 tsp. salt and 1/2 tsp. pepper. In the third bowl, combine breadcrumbs, Parmesan and/or Romano, and oregano.
Working in batches, first dip zucchini in flour, then transfer to egg mixture and toss until coated. Finally, coat zucchini in breadcrumb mixture.
Arrange zucchini on prepared baking sheets in single layers and without touching. Bake 22-27 minutes until breadcrumb coating is golden and crisp.
Note that I used Panko breadcrumbs for this recipe, and they were perfect. I loved the extra crunch they provided that you don’t get from traditional breadcrumbs; it was a definite bonus! These were a hit with both SoulDaddy and K-bear who loved the finger food and devoured them.