Thanks to Pinterest, I’ve spent countless hours “pinning” recipes I’m dying to make. Seriously, that website is ridiculously addicting. Recently, after looking over my many boards, I decided I should probably start making some of these recipes. Otherwise, what’s the point? So that was my goal this week; incorporate grocery store buys into pinterest-inspired meals.
Yesterday as I strolled through the produce department at the market, zucchini was a big sale item, going for $2 per kilogram. Any vegetable on sale over here is basically what I’ve been buying since I moved because it’s much easier to stick to a budget that way, and it’s also good because it forces me to mix-up the produce we eat each week. So zucchini it was, and thank goodness for that. I had stumbled upon a “zucchini fries” recipe on just last week that looked very intriguing, and have been itching to make it ever since.
These were super simple to make and extremely delicious to eat. My only wish was that I made more. Since they’re a vegetable and there’s no shame in seconds, next time, I’m doubling the batch! Brandon actually said he liked these more than potato-based baked french fries. That’s a win in my book!
This recipe is originally from this great website, but I made a few small changes to this, too. I actually doubled the amount of breadcrumbs the original recipe uses, which gave them more of a crunchy outer-layer, and I didn’t have garlic powder, so I used garlic salt. Make sure you cut the zucchini into carrot-stick like shapes(similar to french fries), and try to keep them around the same width for baking purposes. If you make these tonight, you just may have a new favorite vegetable in your house, too!
Baked Zucchini Fries
Adapted from Gina’s Weight Watcher Recipes at SkinnyTaste
2-3 medium zucchini, sliced into 3’’ by 1/2’’ sticks ( I used 2)
1 large egg white (I used 2 small egg whites)
1/3 cup seasoned bread crumbs ( I used what we had (white bread crumbs) and doubled this amount)
2 TBSP grated parmesan cheese (I doubled this)
1/4 tsp garlic salt (or garlic powder—I doubled this)
salt and pepper
3)Now set up what I like to call your “dipping station”. You’ll need a small bowl for your egg whites and a larger bowl for your breadcrumbs. In the small bowl, beat the egg whites and season them with a dash of salt and pepper. Then in a ziplock bag, mix the breadcrumbs, garlic salt(or garlic powder), and parmesan cheese and shake well. Place in bowl.
4) Line your cookie sheet with tinfoil and spray with cooking spray. Then set it aside at the end of your dipping station.
5) Now, dip the zucchini pieces into the egg whites, coating them, and then into the bread crumb and cheese mixture a few at a time, shaking them to coat. I used a spoon to help me roll them around in the breadcrumbs. Then place the breaded zucchini in single layers on the sheet and spray more cooking spray on top. Bake at 425° for about 22-25 minutes, or until golden brown.
We used ketchup as our dipping sauce, but really it’s up to you to choose. With or without sauce, these are bound to be a household favorite. Hope you enjoy these!