Easy Zucchini Recipes – Baked Zucchini Fries

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How are you doing on zucchini? Have you had your fill yet this summer?

At any given moment we have about 4 or 5 sitting on the kitchen counter, and having to come up with different ways to use the zucchini can be a challenge at times.

Yesterday I whipped up a batch of zucchini fries for an afternoon snack.  Rather than frying the zucchini in oil like the restaurants do, I baked the zucchini fries instead.

Not only do they taste better, but baking the zucchini in an oven is a whole lot healthier too, and your house doesn’t smell like a fry joint afterwards either, so that’s a plus.

Ingredients

2 medium zucchini’s
1 cup bread crumbs
3 tablespoons flour
2 teaspoons Italian seasoning
2 eggs whites
1/2 teaspoon salt

Directions

Preheat oven to 425 degrees

Set out 4 bowls

Bowl #1 – Zucchini, cut up to resemble steak cut {wide} french fries.
Bowl #2 – Combined the flour, Italian seasoning and salt together.
Bowl #3 – 2 egg whites, beaten until frothy
Bowl #4 – Bread crumbs

Dredge the zucchini sticks in the flour mixture, dip into egg mixture, then dredge the zucchini in the bread crumbs. Lay the zucchini sticks flat on a baking sheet {lined with a silpat or parchment paper}.  Bake for 5 minutes, turn over, and bake for an additional 5 minutes or until golden brown.  Serve with warm marinara sauce.


Looking for more zucchini recipes?  The Zucchini Houdini By Brenda Stanley is packed with tons of delicious {and healthy} zucchini recipes.

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Comments

  1. Random Person Named Melissa says:

    LMAO I’ve seen your Zucchini… define “medium size”.

  2. Mavis, Do you know how to do more with your produce, if you have too much to use?

    Sell it. Plain and simple, sell your excess. Stash the cash until you have a nice little pile. Take it to the bank, deposit it and write a check to your community food bank.

    They have the ability to turn $1.00 donated into 3 to 5 dollars in food for their shelves. Not only do more people in need get to enjoy the fruits of your labor but it is tax deductible.

    You might even have enough to buy seeds for next year.

  3. My neighbor is retired and always plants a garden but seems to plant things he doesn’t want so he sends vegetation over to us :) Awhile back we got a monster zucchini so the oldest son made zucchini bread, fried zucchini and then grilled some later that night.

    Is there a way for you to grate it and freeze it for later projects? I know you can make zucchini bread and freeze the baked loaves but I seem to remember my mom always making it for hunting season when I was a kid but I don’t really remember where the zucchini came from in November.

  4. I made a similar zucchini fry earlier this summer. But we dipped ours in a caramelized onion/mayo dip. It was awesome.

  5. These look yummy! Something my kids would actually eat too. Too bad my zucchini plants did not produce this year- so bummed about that. I bought that cookbook back in the early spring in anticipation of zucchini overload like last year, but only got about 3-4 zukes :( there’s always next year.

  6. Tried these zuchinini fries for dinner last evening. So good even the kids that don’t like green liked them.

  7. In 9 years I have only seen my husband eat zucchini ONCE (except hidden in bread) and it was deep fried. I made these tonight and he LOVED them, and so did my 3 year old!! They were quite tasty :)

  8. I bought a plant this year that was marked “zucchini” but ended up being yellow squash! I try this with them as it has been a VERY productive plant!

  9. Smitten kitchen has two great zucchini recipes:
    http://smittenkitchen.com/blog/2012/07/zucchini-bread-pancakes/
    http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/

    I also like it in fried rice, on pizza, in ratatouille, in jambalaya, and as any “filler” – for instance, I have a homemade refried black beans recipe (http://www.wordofwisdomliving.com/home/black-bean-soup-recipe.html, but with less water) I love that I added a 1 lb of chopped zucchini to and a homemade roasted tomato sauce (http://www.blendtec.com/recipes/oven_roasted_tomato_sauce) that I added 2 lbs of chopped zucchini to seamlessly.

    Just to give you a few more ideas of how to use it. I have being using mine up and am thinking of ways to use up my final harvest now. I will be trying your fries!

  10. I absolutely hate gunky fingers, which is what happens whenever I try to bread something to either bake or fry. Today was no exception when I made these zucchini fries. But you know what? I’ll do it again – these were THAT good! My brother was helping me in the kitchen, and he had the idea to also bread some of the green beans we had left from a purchase at market last week and bake them alongside the zucchini. Total yum! We also talked about adding some grated parmesan cheese to the bread crumbs next time. And we didn’t use bread crumbs since we only had panko and my sister-in-law doesn’t really like them. We used crushed rice krispies instead. Great recipe – we loved it! Thanks for sharing!

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