Zucchini Fries

Oooh, I REALLY liked this preparation for zucchini. I ate this, by itself, for dinner for a couple nights in a row. I used the same dipping sauce that I made for the Baby Bella "Fries," (equal parts Ranch and sriracha!) and it made a wonderful summertime supper.

If you'll be over-run with zucchini this summer, you definitely want to have this healthy, delicious preparation in your repertoire. (If you won't be over-run, and have to buy zucchini from the grocer or farmers' market - like me - you'll STILL want to try this - it's amazing!)

Start by cutting the zucchini into slices - you want roughly 5 or 6-inch slices that are relatively uniform so that they cook evenly. I cut the zucchini in half lengthwise, then in half crosswise, then into thirds and fourths.

Place the flour in a large ziptop bag, and add the zucchini - shake it up good to coat all the zucchini slices.

Whisk the eggs in a small bowl with a couple tablespoons of water.

In another bowl, combine the panko, garlic powder, cayenne and salt and pepper to taste.

Remove the zucchini from the bag, then dip it in the egg,

then in the panko mix, turning to coat all sides. Line up the zucchini slices on a greased baking sheet (or use parchment or a stone baking sheet).

Bake for18-20 minutes or until the zucchini is golden brown.

Serve with your favorite dipping sauce. Eating vegetables has never been so fun!

One year ago: Coconut Macadamia Chocolate Chip Ice Cream
Two years ago: Strawberry Rhubarb Crumb Pie
Three years ago: Marinated London Broil

Find more inspiration at Hearth and Soul, Cast Party Wednesday, What's Cookin' Wednesday, Whole Foods Wednesday, Whatcha Whipped up Wednesday, Bizzy's Recipe Box, It's a Keeper, Full Plate Thursday, Swanky Stuff, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Foodie Friday (#3), Food on Friday: Zucchini, Ingredient Spotlight.

Zucchini Fries

1/4 cup whole wheat flour
2 eggs
2 cups panko breadcrumbs
Salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 pound zucchini, cut into 4-5" sticks

Place flour in a large zipper bag. Whisk eggs with 2 Tbsp. water and place in a shallow dish. Combine panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and stir.

Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well. Place breaded zucchini on a greased or parchment-lined baking sheet. Bake at 425 for 18-20 minutes, until golden brown. Serve with dipping sauce (I like equal parts Ranch dressing and sriracha!).

Leftovers can be heated in the toaster oven.

Serves 6-8 as an appetizer or side dish.

Recipe Source: Confections of a Foodie Bride