Zucchini Fries

I know this picture is totally wimpy but you get the point!

I know this picture is totally wimpy but you get the point!

So I’m going a little crazy posting recipes today. I’ve been so busy with school the blog has been a little deprived. Thankfully, I now have time to post all of the amazingly delicious recipes I’ve been saving up (and also can spare you from the ones my husband and I did not thoroughly enjoy)!

Also, I know I promised I would post more pictures, I have honestly been taking more. All I can tell you is I have a whole bunch of really pretty pictures of really bland food. Basically every time I get some good pictures it ends up being a meal that my husband and I are less than impressed with. So even though I’m sad I don’t have more great pictures up, I’m glad I can spare you the bland recipes!

That being said zucchini fries are another side dish that my man and I have loved. They’re a little messy to make, you have to get your hands dirty, but I think they’re totally worth it. I got the recipe from this website:¬†http://www.ourbestbites.com/2011/01/baked-zucchini-fries/.

Prep: 15 minutes

Cook: 10-12 minutes


  • 1 lb zucchini
  • 1/2 cup Italian seasoned Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs


Preheat oven to 425 F. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Slice zucchini into sticks and then cut them in half, this will make them easier to handle.

*Note one recipe I saw after I made these states to place sliced zucchini in a colander sprinkled with salt and let drain for 1 hour. I did not do this but I do think it would help the Panko mixture stick better.

Combine bread crumbs and Parmesan in one bowl. In a separate bowl, crack the eggs and whisk the eggs. Dip the zucchini sticks first into the egg and then into the Panko mixture. Place on baking sheet and bake 10-12 minutes. Serve with ranch, garlic aioli or your favorite dipping sauce.

Yields: 4 servings

Happy Eating!