Fries are one of my biggest weaknesses. I always know I should order the side salad option when I go out to eat, but somehow I always end up with fries on my plate. And then I proceed to devour the entire plate of fries before my actual dinner, leaving little room to eat much else. I mean, how can you resist the carb-y, salty goodness coupled with fatty bleu cheese or sweet ketchup? If you can, then I definitely need some of your will power!
So since I have no self control, I try to find alternatives wherever I can. I first experimented with these glorious fry substitutes and still make them often. Then, zucchini fries recipes started popping up everywhere. I was skeptical at first to deviate from some sort of starch as the base for a fry, but after being bombarded with photo after photo of zucchini fries, I decided to finally try my hand at them myself this weekend.
My sister gave me this wonderful parmesan garlic seasoning a few Christmases ago, and I love finding new ways to use it. So I simply turned an end of some week old bread into bread crumbs and added a little of the parmesan garlic seasoning and salt for the breading. I then set up a dredging station with egg, flour, and the bread crumb mixture and set about creating a breading on each of the zucchini sticks I had cut earlier.
Because the zucchini was pretty moist, the breading didn’t stick to it quite as well as I would have liked, but it still coated well enough to create the crunchy exterior I was going for. Although, I think my fingers ended up being more breaded than the actual zucchini, but I don’t think they would have tasted quite as good!
The “fries” get baked at 415 for about 15 minutes and turn into quite wonderful crispy goodies with just a hint of zucchini flavor. I will definitely be making them as a fry substitute more often–will power be damned!
Parmesan Garlic Zucchini Fries
Makes about 32 fries
1.5 cups bread crumbs
1/4 teaspoon salt
2 teaspoons parmesan garlic seasoning
2 zucchinis, cut into 32 slices
2 eggs, scrambled
Pre-heat oven to 415 degrees and coat baking sheet with olive oil.
Combine bread crumbs, salt, and parmesan garlic seasoning in a small bowl.
Set up dredging station with separate bowls for flour, egg, and bread crumb mixture.
Carefully coat each zucchini stick with flour, egg, and the bread crumbs before placing on baking sheet.
Repeat above until all zucchini sticks are coated and then bake until crispy, about 15 minutes.
Serve immediately with your favorite dipping sauce and enjoy!
Time: 25 minutes