Okay, I’m really tired of all these cake posts. If you’re still with me, I thank you! I’m still baking up a storm, but I’m going to give us all a break from telling you about it. The last two flavors are being tested today and then I’ll have my final lineup for the wedding. I’m sure I’ll blog about it but for right now I’m ready to take a breather.
On that note, let me introduce you to my friend, zucchini fries. Yum. O. These are so insanely easy to throw together and they bake up to this beautiful golden brown. They taste great and they’re even pretty good for you. These are great with marinara sauce or ranch dressing. They’re best eaten right out of the oven when they’re nice and hot.
Recipe: Zucchini Fries
3-4 small zucchini (We call these little ones summer squash.)
2 eggs, lightly scrambled in a pie plate
3/4 c. dry bread crumbs (I made my own from some whole wheat bread slices in the food processor. I let them sit in a bowl on the counter to dry out, so that took a little advanced planning. Using bread crumbs or panko crumbs from the store would certainly be quicker.)
1/2 c. Parmesan cheese
garlic powder, Italian seasoning, salt, and pepper to taste
Preheat oven to 400 degrees and line a cookie sheet with parchment paper or foil. Spray with cooking spray.
Combine the bread crumbs, cheese, and spices in a pie plate. Trim the ends of the zucchini and cut each in half lengthwise, then cut in half two more times to get long skinny pieces of squash.
Dip the zucchini fries into the egg first, then the crumb mixture. Coat evenly. Place them on the baking sheet and spray the tops lightly with cooking spray. Bake 12 minutes. Turn the oven to broil and watch carefully until the tops are browned. Serve with marinara sauce or ranch dressing.