BAKED ZUCCHINI FRIES
This recipe is easy and delicious! Can be used for appetizers or part of the main course!
Provided by Tralayna
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
- Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
- Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 15 g, Cholesterol 97.4 mg, Fat 5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.9 g, Sodium 225 mg, Sugar 3.6 g
BAKED PANKO-BREADED ZUCCHINI FRIES
A surprisingly tasty, yet healthy, alternative for your fry craving. Use marinara sauce, ranch sauce, or your favorite dipping sauce to finish off this tasty snack.
Provided by Jennifer Conley
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Season zucchini pieces with salt.
- Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
- Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
- Bake zucchini in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 47.1 g, Cholesterol 194.8 mg, Fat 10.4 g, Fiber 3.9 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 505.3 mg, Sugar 3.7 g
BAKED ZUCCHINI FRIES WITH ROMESCO SAUCE
from "chik n' pastry" - http://chiknpastry.com/2010/07/baked-zucchini-fries-and-romesco-sauce/
Provided by ellie3763
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise. Discard seeds and membranes. Cut tomatoes in half lengthwise. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet and flatten pepper with your hand. Broil 10 minutes or until blackened (watch them closely!). Remove from oven and place in a zip-top plastic bag. Seal bag and let stand 15 minutes. Remove from bag, peal, and coarsely chop, reserving any liquid.
- Combine bell peppers, tomatoes, reserved liquid, chopped bread, almonds, olive oil, vinegar, paprika, salt, ground red pepper, and garlic clove in a food processor. Process until smooth. Season to taste with salt and pepper and refrigerate until ready to use (can be made a couple days in advance).
- Preheat oven to 400°F
- Cut each zucchini in half crosswise, then cut each half lengthwise into 8 wedges.
- Combine breadcrumbs, ground almonds, cheese, salt, and pepper in a shallow dish. In another dish, whisk eggs until combined.
- Dip zucchini in eggs, then dredge in breadcrumb mixture. Place zucchini on a sheet pan coated with cooking spray. Lightly spray the zucchini with cooking spray.
- Bake zucchini at 400F for 25 minutes or until golden brown. Serve immediately with sauce.
Nutrition Facts : Calories 190.5, Fat 10.3, SaturatedFat 1.8, Cholesterol 55.6, Sodium 408.9, Carbohydrate 18.4, Fiber 3.9, Sugar 5.2, Protein 8.5
CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE
Provided by Tia Mowry
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
- For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
- Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
- Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
- Serve the zucchini fries with the dipping sauce on side.
OVEN BAKED ZUCCHINI FRIES
Golden, crunchy, seasoned way to serve zucchini that is quite flavorful!
Provided by Terry Ann Brandt
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
- Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
- Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
- Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 17.7 g, Cholesterol 4.6 mg, Fat 14 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 666.7 mg, Sugar 2.4 g
BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE
Provided by Melissa Clark
Categories Blender Tomato Vegetable Side Bake Vegetarian Kid-Friendly Summer Cookie Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
- 2. Preheat oven to 350°F.
- 3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
- 4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
- 5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
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CRISPY ZUCCHINI FRIES - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 229 per serving
- Preheat oven to 450 degrees F. Brush a very large baking sheet (or two smaller baking sheets) with 3 tablespoons of oil. Set aside.
- Cut zucchini in half lengthwise. You will not need to scoop the seeds from the very small zucchini, but if you’re using larger zucchini, cut the seeds out from the center. Slice zucchini into ¼-inch thick strips.
- Place flour in a small dish. Whisk together milk and egg in a separate small dish. In a third small dish, toss together breadcrumbs and 3 tablespoons oil. Season the breadcrumb mixture with about ¾ teaspoon salt and a dash of pepper.
- One at a time, dip zucchini strips in the flour, then in the egg mixture, and finally in the breadcrumb mixture. Use your fingers to press the breadcrumb mixture onto the zucchini.
ZUCCHINI FRIES WITH PARMEAN {BAKED AND CRISPY} – …
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4.8/5 (20)Total Time 40 minsCategory Appetizer, Side DishCalories 95 per serving
- Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
- Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
- In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
- Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
BAKED ZUCCHINI FRIES RECIPE - WHOLESOME YUM
From wholesomeyum.com
4.6/5 (121)Total Time 30 minsCategory Appetizer, SnackCalories 213 per serving
- Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
- Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in (10 cm) long and 1/2 in (1 cm) thick. If the zucchini sticks feel "wet", pat them dry with paper towels.
- Prepare two shallow bowls - one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
- Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark golden.
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