Three out of four people in my house loved these (guess who the hold out was.) I don't understand how Dave couldn't love these unless it's because he's just weird. I will frequently slice up a sweet potato, season it with salt and spices and bake it in the oven to make "fries." But these zucchini "fries" are actually breaded and have a wonderfully seasoned crust on the outside of the baked veggie sticks, giving a satisfying crunchiness. But alas, even with the marinara dipping sauce, he would not be swayed. Whatever, more for Madaline, Ernie and I to enjoy. We finished them up and probably could have eaten more.
Finding zucchini recipes right now isn't tough. And Maria from Two Peas and Their Pod even rounded up a comprehensive list of 35 zucchini recipes. But I'd printed this recipe of hers long ago, so when two extra zucchini found their way onto my counter, I knew just what to do. While Maria makes her own whole wheat bread crumbs, I substituted finely ground Original Fiber One cereal for my bread crumbs for an added boost of fiber and the slightest of sweetness to the coating. The result was perfect and even if Dave won't eat them, I'm making these again.
Baked Zucchini Fries
Ingredients
2-3 medium zucchinis
2 egg whites
1/2 cup Original Fiber One cereal
2 Tablespoons grated Parmesan cheese
1/4 teaspoon basil
1/4 teaspoon garlic powder
pinch of oregano
salt & pepper to taste
Wash zucchinis and cut of the ends. Slice into skinny sticks of approximately equal size.
In a small bowl, whisk eggs whites and set aside. In a mini processor, grind cereal into fine crumbs. Alternatively, place cereal in a zip top bag and crush with a meat mallet into crumbs. Place crumbs in a small bowl.
Add cheese, basil, garlic powder, oregano, salt and pepper and mix together.
Set up an assembly line of zucchini sticks, eggs whites, breading, and a baking sheet coated with cooking spray. Dip zucchini sticks into eggs whites, shake off excess and dip into breading to coat. Shake off excess again and arrange on baking sheet. Continue until all zucchini sticks are coated (or you run out of breading).
Bake at 425 degrees F for 20 minutes of until golden brown and crispy, turning at the 10 minute mark.
Serve warm with marinara sauce on the side.
Makes 4 servings.
Happy Baking,
The Cookie Princess
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