These Baked Zucchini Fries are a delicious and healthy side dish recipe you’re going to love!
If you’ve been following cooking on IBC, you’ll know that I’m a huge fan of appetizers and desserts (or apps and zerts for my fellow Parks and Rec fans). I think my love for apps and zerts comes from a combination of things. First, they are typical easy to make. Second, they are usually ultra-flavorful. Just one little bite and your taste buds are happy. Finally, they are designed for sharing.
Baked Zucchini Fries:
Among my personal goals for 2014 is to have more get-togethers. I’m always making delicious treats, but rarely have parties to share them with friends and family. I typically usually pack up the leftovers and send them on their way. For me cooking and baking for family and friends and enjoying their company is one of the best feelings. So, doing more of that this year is essential.
When going out to eat, zucchini fries are one of my favorites. However, they are usually deep fried and not so healthy. Today I thought I would try a healthy homemade version that was baked instead of fried.
How to Make Baked Zucchini Fries:
The results were delicious and very easy to make. I paired them with a dipping sauce that is reminiscent of something that would come with a blooming onion. Since it’s not as healthy as the baked zucchini fries, you could certainly substitute a marinara sauce. I also found that these fries, with the spices and Parmesan cheese, are also quite good on their own. No dipping sauce required.
Let me show you how to make them.
It’s really that simple!
Friends and family who are visiting will instantly feel welcome and at home if you serve up a plate of these.
Here’s to many fabulous get-togethers in 2014! Now I’m off to gobble up the rest of these zucchini fries. Give them a try. You’ll be glad you did.
Baked Zucchini Fries Recipe:
Baked Zucchini Fries
- Preheat your oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- In a shallow dish, combine the Panko, Parmesan cheese, oregano, paprika, salt, and pepper. Mix well.
- In a small bowl, whisk two eggs.
- Dip the zucchini sticks in the eggs and then into the Panko mixture. Coat evenly. Then, place the coated zucchini sticks onto the prepared baking sheet.
- Bake for about 20 minutes, turning once about halfway through, until golden brown and crispy.
- To make the dipping sauce, place all of the ingredients in a bowl; then whisk until combined.