These baked zucchini fries are not only healthy, but delicious! They turn out perfectly seasoned and very crispy, without the worry of (to work or waistline) frying. Really, a summer MUST from henceforth in the Newman House.
2 lb zucchini
1/2 c. flour
1/4 t. salt
2 c. bread crumbs (panko. OR, homemade whole wheat-like I used.)
1/2 c. parmesan cheese
2 T. Italian Seasoning
a bit of water
Preheat oven to 425 degrees. Rinse and dry the zucchini. Cut the ends off and then cut each one into strips.
Put the flour and salt in a ziploc bag and shake the zucchini strips in it to coat. In a wide, shallow bowl combine the bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. In a second wide, shallow bowl, whisk a raw egg with about 1 T. of water until fairly smooth.
Cover a baking sheet with foil and then place two wire cooling racks over top. One by one, take the flour coated zucchini strips and dip them in the egg and then the seasoned bread crumb mixture. Place the breaded zucchini on the wire cooling racks making sure that they do not touch each other (for good circulation.) The wire racks keep the zucchini up off of the baking sheet and allows hot air to circulate underneath, which will prevent soggy bottoms.
Bake for about 15 minutes or until they are a medium golden brown color.
Serve them right away- they are best when they are warm!
~~~~~~~~~~ I originally found this recipe here- a cool site that breaks recipes down by cost to see just how much you are spending (or, better still, SAVING!) by making your own. ~~~~~~~~~~