I’ll admit, I was skeptical about this recipe. Zucchini just seems like such a wet vegetable, how could it bake up into crispy fries? But it does. And it’s awesome. Sadly, my daughter didn’t like these, but they had been sitting long enough to be cold so I don’t blame her. They do get soggy fairly fast, so eat them right away! My son, who got them while they were fresh, actually ate a good portion of these so yay!
Needless to say, I really liked these. Zucchini isn’t one of those instant “I love it” type vegetables. I don’t think I’ve ever not liked it, but it’s never been my favorite. This year though… I’m really going to miss them when they’re gone 🙁
Look at that crispy, golden fry. Even if you don’t like zucchini, you gotta admit that looks good 😀
We ate these with a simple marinara sauce. The recipe makes quite a bit so you could freeze it, keep it in the fridge for a few days until you make more fries or just mix it in with some pasta 🙂
Baked Italian Herbed Zucchini Fries
- 2 medium sized zucchini, cut into wedges
- 1/4 C whole grain flour
- 1 tbsp Italian seasoning
- 2 eggs, mixed with 1 tbsp water
- 1 tsp salt
- 1 C whole wheat breadcrumbs or panko or a mix of both
- 1/2 C freshly grated Parmesan cheese
Preheat oven to 400 degrees.
In one bowl, combine the flour and Italian seasoning. Mix and set aside.
In another bowl, beat the egg with water and 1 tsp of salt. Set aside.
In another bowl, mix the breadcrumbs with the Parmesan cheese.
When everything is ready, dip the zucchini fries into the flour mixture, then the egg mixture and then the breadcrumb mixture. Place on a baking sheet and repeat with the rest of the fries. Place the baking sheet in the oven and bake for 25-30 minutes until golden brown. Serve immediately with marinara sauce.
These need to be served right away – they get soggy fast!
Marinara Dipping Sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced or pressed
- 1 tbsp Italian seasoning
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 28 oz can diced tomatoes, no salt added
- 1/2 tsp sugar, or whatever sweetener you have on hand
- scant 3/4 tsp salt
- 1/4 C fresh parsley
- 1/4 C fresh basil
In a skillet, heat the oil over medium heat. Once hot add the onion and saute for 6-7 minutes. Add the garlic and saute for 1 minute before adding the Italian seasoning, bay leaf, thyme and tomatoes. Stir together and bring to a boil. Turn down to a simmer and simmer for 45 minutes stirring occasionally until thick. Remove the bay leaf and puree in a blender, food processor or with an immersion blender.
If you’re using canned tomatoes with added salt just add as much salt as you need, 3/4 tsp will be too much.