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Oven-baked zucchini fries

Swap mozzarella sticks for these zucchini fries. Baked instead of deep-fried, they're still coated in a crispy, crunchy layer of breading.

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    Satisfy your craving for fried foods with these baked zucchini fries.
    A Palatable Pastime
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I do love a good crispy appetizer! But the oil from deep-frying doesn’t love me.

These have some carbs from the panko bread crumbs. When baking with panko, be aware that it is really designed for actual deep frying, and so doesn’t brown as easily in the oven as it does in the fryer. Adding a bit of oil spray does help. But still, they may not be as golden as what you are used to, although they will still be nice and crispy.

I find these satisfy my cravings without being too fatty. 

Oven-baked zucchini fries
Serves 2-3 

1 small zucchini
Seasoned flour (1 cup flour, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder)
2 eggs
1 tablespoon milk
1 cup panko
1 cup grated Parmesan
Marinara sauce (for dipping; optional)

1. Preheat oven to 400 degrees F. Cut zucchini into fry shapes. Rinse zucchini and drain.

2. Beat eggs with milk and set aside in a small bowl. Dredge wet zucchini fries into seasoned flour, shaking off excess. Dip zucchini into beaten egg mixture, then into panko to coat.

3. Place zucchini on a nonstick baking sheet in a single layer without sides touching; spray liberally with nonstick spray or cooking oil. Bake 15-25 minutes or until golden, turning once during bake time. Serve with marinara sauce, if desired.

Related post on A Palatable Pastime: Marinara Sauce

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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