Parmesan Zucchini Fries

Why Zucchini Fries?

Getting creative with zucchini in the kitchen is about more than just experimenting with new flavors. Zucchini is packed with health benefits. It includes a huge dose of phytonutrients, an abundance of antioxidants, and a generous serving of Vitamin C.

Add beta-carotene, manganese, zeaxanthin, and lutein into the mix and you know you’re looking at something special.

It can be served with homemade tzatziki, garlic mayo or tartar sauce. Yes, these things really are a dream come true. Although, it’s worth noting at this point that they’re not technically the same as your everyday ‘fries’ in the conventional sense.

They’re more like fritters—satisfying zucchini goodness in a crispy parmesan breadcrumb coating.

Baked Parmesan Zucchini Fries

But what’s truly fantastic about this ultra-easy recipe is how it can be used with a long list of other veggies. You can also add as many different herbs, spices and seasonings into the mix as you like.

Use this formula as a starting point. And feel free to go nuts from there!

Equipment

• Mixing bowl
• Baking sheet

Ingredients

• 3 medium zucchini
• ½ cup parmesan cheese
• ¼ cup breadcrumbs
• ¼ cup olive oil
• Salt and pepper to taste

Directions

First, in a mixing bowl combine the parmesan cheese, breadcrumbs, and salt and pepper to taste.

Next, dice the zucchinis into sticks and coat them into the breadcrumb and parmesan mixture.

Then, arrange the zucchini fries on a baking sheet lined with a piece of parchment paper and drizzle in the olive oil.

After, bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes.

Finally, serve with sour cream and enjoy.

Just in case you wondered, the answer is yes. You can swap out the parmesan for just about any other cheese of a similar consistency. However, it really needs to be something as sharp as it gets. That’s how it delivers that satisfying flavor punch.

And while it’s not necessary, I personally recommend squeezing lemon juice over the whole thing before serving.

Other Veggie Fries

Truth is, you can fry just about any veggie to perfection. But only if you choose the right method.

Starchy root vegetables like potatoes and carrots can be fried in their raw form. Because they’re already rock hard and not particularly waterlogged. So, they can withstand the frying process without much treatment.

Elsewhere, anything that is lacking the structural integrity needed to stay together can be coated in the parmesan-breadcrumb mix outlined above. Once you get the hang of it, you can experiment to your heart’s content with just about any veggies you fancy.

Baked Eggplant Fries

One of my personal favorites is eggplant fries. Similar to their zucchini counterparts are absolutely loaded with essential nutrients. Because each serving contains a liberal dose of magnesium, phosphorus, copper and potassium, along with plenty of dietary fiber.

The basic method of throwing them together is exactly the same as above. But these things go particularly well with a marinara dipping sauce. Also, not to mention, a dash of Italian seasoning in with the breadcrumbs.

Turnip Fries

I also absolutely love turnip fries, which never fail to surprise those eating them for the first time. However, they might not sound particularly inspiring. But they actually come out like sweet potato fries…only sweeter still.

Finished with a good sprinkling of sea salt, the sweet and savory punch these things pack really is out of this world. All with the added bonus of far more Vitamin C and fiber than a portion of regular fries. Also, they’re surprisingly low in calories, considering how sweet and decadent they are.

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• Baked Tacos
• Loaded Steak and Cheese Fries
• French Fries Bacon Sauce
• Baked Jalapeno Mac and Cheese Poppers