Description
These zucchini fries are actually baked, making them an easy and healthy way to use up the zucchini bounty.
Scale
Ingredients
- 1pound zucchini, cut into lengths
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs
- 2 teaspoons water
- 1 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh dill, minced
- Optional
- tzatziki, for dipping
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment.
- Wash and cut zucchini into fingers about 3-inches long. If the zucchini is large, remove the seeds and core first.
- Mix the flour, salt, and black pepper together in a shallow dish. Beat the eggs with the water in a second shallow dish. Combine the panko, parmesan and dill a third shallow dish. Arrange the dishes in this order: flour / egg / panko.
- Toss the zucchini slices in the flour, dip each slice in the egg mixture and then roll it in the panko crumbs. Place the breaded zucchini wedges on the prepared baking sheet in a single layer. Bake 25 to 35 minutes or until the zucchini is tender and the crumbs are crispy. Timing depends on how thickly you sliced the zucchini.
- Go into the garden and inspect zucchini plants for more offerings. Pick plants before they are the size of the cat.
Notes
Panko crumbs are usually found in the Asian section of most supermarkets. If you can’t find panko crumbs, substitute crushed corn flakes, crushed melba toast or regular dried bread crumbs.