Zucchini is growing out our ears again this summer. We even decided to cut back to one plant this year, but can’t seem to find enough things to do with it. Two recipes that have been a hit with everyone that has tried them is our baked zucchini fries and one that circulated through Facebook baking it like a quiche. Both are simple, fast and very versatile.
Baked Zucchini Fries
1 cup panko bread crumbs
3 tsp seasoning salt
1 cup all-purpose flour
2 eggs whites beaten
2 medium zucchini, cut into French fry strips
Make three stations:
Station ONE: Mix Flour, seasoning salt, and any other seasoning you like.
Station TWO: beat egg whites till fluffy
Station THREE: Panko Bread Crumbs
Slice Zucchini into French fry strips, dredge in flour, then egg white and lastly panko bread crumbs. Place on a foil lined baking sheet with vegetable spray and back at 400 degrees for 20 min. Time may need to be adjusted depending on your ovens heat.
Side note: Grated Parmesan can be added to the panko station dredge to add a bit of salt to that layer. Also I have added McCormick’s vegetable seasoning or lemon pepper or a pinch of Cayenne pepper to the flour dredge. Great recipe to play with spices.
2 cups shredded zucchini (squeezed to get the water out)
1/2 cup grated Parmesan cheese
*optional: season salt, Italian seasoning, lemon pepper or any other spice you love.
Mix all ingredients together and spoon into small muffin tin that has been sprayed with vegetable spray. Fill to half. Bake at 400 for 15-20 min, or till brown and crispy on the outside.
Side Note: One of my friends added Italian sausage that she precooked and drained. A great basic recipe to build on.