Wednesday, August 1, 2012

Baked Zucchini Fries

I suppose zucchini fries are a big hit on Pinterest for a good reason. What a great way to use up overgrown zucchini -- actually, the big guys are the best to use because they have much less water in 'em, and you can get so many cuts of the seedless part. Make more than you think you'll need because you won't believe how much of these you'll want. 

Zucchini Fries

3 cups of peeled, matchstick-cut zucchini (about 1/2-inch thick and 4 inches long)
1 teaspoon sea salt
1 teaspoon Italian seasoning
1/2 cup all-purpose flour (like Whole Foods 365 brand unbleached)
1 egg (beaten)
1/4 cup whole milk
1 1/2 cups coarse bread crumbs
1/4 cup olive oil (like Whole Foods 365 brand extra virgin)
1 tablespoon grated parmesan cheese (for garnish)
fresh parsley (finely chopped; for garnish)
tomato sauce (for dipping)

Preheat oven to 415 degrees. In a large bowl, sprinkle zucchini fries with salt and Italian seasoning. Add in flour and toss to coat. Set aside. Set up two stations, one with egg and whole milk whisked together in bowl and another separate bowl of bread crumbs. Dip each fry in the egg-and-milk mixture and then roll it in the bread crumbs. Place in a single layer on a parchment-lined baking sheet. Repeat until you've used all the zucchini. Drizzle coated fries with olive oil. Bake for 20 minutes. Garnish with parmesan and parsley and dip into tomato sauce. 


Eileen said...

These sound wonderful! I now totally want to make up a batch of zucchini fries and maybe one of baked onion rings to go with a couple of the veggie burgers I have in the freezer right now. Summer dinner, hooray!

zombivish said...

just wondering if you can recommend an alternative to the parmesan (we dont eat it b/c of the renet)

The Chubby Vegetarian said...

Here is a list of rennet-free parmesan:

Berkshire Creamery, Cheesemaker's Select, Country Connection, Frigo, Haolam, Migdal, Miller's Cheese (Miller's Kosher), Organic Dairyland, Organic Valley, Shalom Farms - Gold Quality, Treasure Cave

Read more at:

Karen Simon said...

Wow what a great idea! This is even healthy!

Tender B. said...

I've been enjoying these a lot this summer. I love that you do tomato sauce with them. I'll have to try that next time around.

Christine said...

In the middle of trying the recipe-- just wondering where the 1/4 olive oil is used?


The Chubby Vegetarian said...

Drizzle coated fries with olive oil before sticking them in oven. Will update -- good catch!!

Hindy Garfinkel said...

These look amazing!

Anonymous said...

I made these after picking up my CSA share this week, and they were amazing! Thanks for the inspiration and recipe!

Cooking Mom said...

These were so delicious. We ate them while watching the Super Bowl.