Recipe by Jennifer Conley
"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."
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zucchini, cut into french-fry shaped pieces
salt to taste
panko bread crumbs
grated Parmesan cheese
Yum! I used seasoned panko crumbs and just a sprinkle of Italian seasoning and garlic powder. I didn't think these were gonna turn out as good/crispy as they were. A great new way to enjoy zucchini...and it's healthy too!!!! Thanks for sharing. :)
To our surprise, these were fantastic! They were very flavorful and nice and crispy. I used two larger zucchini and baked for 15 minutes at 425 on the lower oven rack. I used about 2/3rds a cup of Panko but kept the cheese and seasoning amounts the same (and ended up with enough left over for another zucchini). I used a Cajun seasoning blend instead of Italian since we had a spicy spinach and feta turkey burger with them but am sure the Italian would be just as tasty. We will definitely have again.
used this recipe on zucchini and eggplant == think next time I may add dry ranch dressing mix for additional flavor
I liked this recipe and would make it again. I used two store bought average-size zucchini instead of three and had plenty of fries for my husband and I. I salted the zucchini before breading. However, I did not have regular Italian seasoning on hand so I used salt-free Italian seasoning. This may have been why the zucchini fries did not seem quite salty enough for my taste. The next time I make this recipe, I will try using regular Italian seasoning or use Panko bread crumbs with Italian seasoning added. I think a little garlic powder would also add additional flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Panko-Breaded Zucchini Fries
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 93
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