Since this is my second zucchini recipe in the last couple of weeks, it is apparent that it is one of my favorite vegetables. I could honestly eat it with every meal and I look forward to gardening season every year when there is an abundance of zucchini. I think what I love most is that zucchini is so versatile and can be made hundreds of different ways. A quick search on Pinterest gives you countless choices, some of which are healthy, some not so much.
I can’t deny that I love fried zucchini. We have a local restaurant that slices it super thin and then breads it in a light batter and fries it, and then serves the fried, crispy slices with a creamy horseradish dip. It is absolutely divine and one of my all time favorite appetizers. Unfortunately, not many of us can eat fried zucchini very often without seeing the effects in our waistline!
So this zucchini recipe is not sliced and fried like my favorite dish, but it is crispy, delicious, and has a great dipping sauce as well! (Recipe to come!) It is so good that it helps cure my cravings for fried zucchini! Since it is cut like french fries, it also makes a great veggie substitute for a starch in your meal. I served these with a heavier main dish and it balanced it out well.
I hope you love zucchini as much as I do because I am sure that there will be many more recipes to come with my favorite veggie! I can never get enough zucchini in the summer and I am hoping for lots of fresh product to use this August when the gardens start to overflow!
- Three medium zucchini, ends removed and sliced into medium sized wedges. ( I used a french fry cutter)
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/2 Cup Panko Bread Crumbs
- 1/4 Cup Flour
- 1/4 Cup Parmesan Cheese
- 1 tsp. garlic powder
- 2 eggs, beaten well
- Half an hour before making your zucchini, slice and then lay out on a kitchen towel. Sprinkle salt on the fries and let sit. After half an hour, roll up the sides of the towel, and squeeze lightly to remove excess water.
- Preheat oven to 425 and spray a cooking sheet with cooking spray.
- Put the 2 eggs in a large ziploc bag. In another ziploc, combine the rest of the ingredients. Working in two batches, put half of the zucchini into the egg bag, seal the bag, and then shake well until all pieces are coated in the egg mixture.
- Transfer those zucchini to the breadcrumb bag and shake well until all pieces are evenly coated.
- Spray zucchini in a single layer onto your prepared pan. Repeat with remaining zucchini.
- Spray zucchini with more cooking spray to help crisp it up and then put in the oven.
- Cook for 15 minutes or until the top side is golden brown, then remove from the oven and flip each fry to the other side. Cook for another 10 minutes, or until that side is golden brown. Remove from oven and serve immediately.