Monday, July 23, 2012

Pinvestigation: Crispy Parmesan Zucchini Fries

I think I've got a couple recipes for zucchini (for my Brits, that means courgette) fries pinned on my recipes board on Pinterest. They just always look so good! But this one inspired me to actually do it.

The pin takes you here but the lady links up to here where the actual recipe is.

Slice the zucchini into thin slices. Season flour with paprika and garlic powder. Roll slices in flour mixture, dip them in egg, and drop them onto a plate with panko breadcrumbs, Parmesan cheese, and more paprika and garlic powder. Bake at 425F for 10 minutes, flip, and bake for 10 more minutes.

These were pretty good. I served it with the leftover marinara sauce from the chicken Parmesan bake I shared last Friday. I didn't take a picture of mine because they weren't very pretty. I think my zucchini was too big (see below) to make thin fries without just cutting off and wasting some of the middle of the zucchini. We've been getting some amazing zucchinis from our garden (see below) and when we came back from vacation, we had one in the fridge, another in the garden, and two from the store so I needed a recipe that used a lot of zucchini. It was annoying dipping each fry in each plate. I got a little lazy and used a ziplock bag but I wouldn't do it again because of the egg part. I'll have to try this again using smaller zucchini, I think. It would help with the smaller fries. Whoever thought I wouldn't want a giant zucchini like this one?

Seriously, I'm so happy our zucchini are doing great! I wish I had a store bought one to show the difference between them but this is two-three times the size of anything I've gotten from the store and is at least a foot long. I'm so proud of our garden!

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