We’ve often waxed poetic about our love for french fries. What can we say? Sometimes a girl just needs some sodium! While we’ll never give up our beloved steak frites, we’re all for a healthier alternative of our favorite late night snack. Let’s face it, downing a plate of truffle fries at 10pm isn’t always the best idea, and we know it (though there’s nothing wrong with a healthy splurge every now and then!). That’s why we were excited to come across this recipe, for baked zucchini fries, a seriously healthy (and delicious!) alternative to french fries. Baked is always better than fried, but these go the extra mile, using veggies instead of carbs. Hello, delicious!
You can find the full recipe, along with step by step instructions, here. We’ll be making these stat. Can’t wait!
- 1 lb. zucchini squash
- ¼ cup all-purpose flour
- ⅛ tsp salt
- 1 cup panko bread crumbs
- ¼ cup parmesan cheese
- 1 Tbsp Italian seasoning blend
- 1 large egg
- Rinse and dry the zucchini. Cut the ends off and then cut each one into strips, approximately ⅓ inch thick.
- Place the zucchini strips on a large zip top bag and add the flour and salt. Shake the bag to coat the zucchini in flour. In a wide, shallow bowl combine the panko bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. In a second wide, shallow bowl, whisk a raw egg with about 1 Tbsp of water until fairly smooth.
- Begin to preheat your oven to 425 degrees. 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. The wire racks keep the zucchini up off of the baking sheet and allows hot air to circulate underneath, which will prevent soggy bottoms. Also make sure there is a small amount of space between each strip to allow circulation.
- Once all of the zucchini strips are breaded, bake them for approximately 15 minutes or until they are a medium golden brown color. Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.