Zucchini Fries

As gardening season is kicking off (at least in this area), I thought I'd share one of our favorite ways to use the ever plentiful zucchini. Because we all know, we reach the point of thinking there is nothing else to do with the zucchini that is up to our eyeballs!

Yes, you read that right, zucchini fries!!! These little guys take a bit of prep work but knowing that you are eating a healthy snack makes it worth the effort! I prefer to use smaller zucchini's for this as they don't have the seeds in the middle. And yes, these fries are actually crispy and not soggy like many think of zucchini as. The best part is, my kids love these!!

Zucchini Fries:
2-3 small zucchini cut into "fry shape"
1/2 c flour (or a gluten free sub like almond flour)
1/4 c grated parmesan cheese
1-2 beaten eggs or egg whites
1/2 c panko bread crumbs (or GF bread crumbs/GF panko)
1/2 tsp smoked paprika
salt & pepper

Preheat the oven to 425. Cut zucchini into fry shape (leaving the the skin on). Add flour to a dish & sprinkle in salt & pepper. In a second dish whisk the eggs. In a third dish, mix the bread crumbs, parmesan cheese, smoked paprika and sprinkle in some salt & pepper.

Dip the zucchini strips first in the flour, then into the eggs then into the bread crumb mixture. Place a greased cookie sheet making sure the fries aren't touching (this ensures they will crisp up). Bake for 10 minutes then gently flip and bake for another 10 minutes or until they reach your desired level of crispness. Serve with a side of marinara to dip them in!


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