Baked Zucchini Fries

Baked Zucchini Fries

from lastingredient.com
2 servings

Ingredients

  • For zucchini fries
  • Non-stick cooking spray
  • 1 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1/4 cup milk
  • 3 medium zucchini, trimmed, quartered lengthwise and cut into 3-inch-long batons
  • 1/2 cup all-purpose flour
  • For tomato dipping sauce
  • 1/2 cup marinated roasted tomatoes, drained
  • 1 garlic clove
  • 1 tablespoon finely grated Parmesan
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil

Directions

  1. 1

    Preheat the oven to 425 degrees F.

  2. 2

    Place a wire rack in a sheet pan. Grease the rack with non-stick cooking spray.

  3. 3

    In a large bowl, combine the panko breadcrumbs, 1/4 cup Parmesan, oregano, thyme, garlic powder, onion powder, cayenne pepper, 1 teaspoon kosher salt and 1/2 black pepper.

  4. 4

    In a medium bowl, whisk together the egg and milk.

  5. 5

    Toss the zucchini with the flour shaking off the excess. Dip each zucchini baton into the egg-milk mixture and then into the panko crumbs. Place the zucchini on the wire rack.

  6. 6

    Bake the zucchini fries for 18-20 minutes until they are golden on the outside, but are still a bit crisp.

  7. 7

    For the tomato dipping sauce, puree the tomatoes, garlic, 1 tablespoon Parmesan, 1/2 teaspoon pepper and olive oil.