Happy National Zucchini Day!
This recipe is dedicated to all of you gardeners out there who have zucchini and summer squash taking over your gardens; I know there are several of you!
With a great crunch from the panko breadcrumbs and an incredible flavor from the Parmesan, garlic, and Italian seasoning, these zucchini fries provide a wonderful new twist to this summertime staple. Dip them in your favorite marinara sauce and you have a perfect, easy side dish for dinner tonight. Enjoy!
Looking for another great way to use up your zucchini? How about some Italian Zucchini Hoagies?
To ensure a crispy fry on all sides, I bake my zucchini on a cooling rack sprayed with cooking spray, which I place atop a foil lined baking sheet. The rack allows the air to circulate all around the fries, while the foil makes for easy clean up.
- 2 small zucchini - about 3/4- 1 lb total
- 2 tbls. flour
- 1 cup panko bread crumbs
- 1/4 cup grated Parmesan
- 1/4 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 egg - beaten
- Marinara sauce - for dipping
- Preheat oven to 350 degrees.
- Line a baking sheet with aluminum foil and place a cooling rack over the sheet.
- See "Paula's Notes" above.