Baked Parmesan Tarragon Zucchini Fries
Adapted from Lisa’s Dinnertime Dish
Crunchy on the outside, tender on the inside, these baked zucchini fries make a great snack, appetizer, or side dish.
It is that time of year … when the garden harvest starts coming in, the nights start to take on a bit of a chill and school supplies assault us every time we walk into a store. My daughter starts high school on Monday, so we’ll be doing the back-to-school shopping thing this weekend.
I am blessed again with loads of garden goodies from my parents’ garden. After the hailstorm wiped out the garden a couple months ago, my parents managed to bring it back to health and as usual, they have loads of lovely vegetables. The tomatoes will be late this year and not as plentiful, but the zucchini, peppers, and eggplant are really producing. We stopped to visit Mom and Dad on our way home from Winnipeg and they gave me a big box full of beautiful veggies, my “Harvest Box”, and much of it is zucchini. I love zucchini. It’s so versatile … sweet or savory, zucchini makes delicious healthy snacks, sauces, breads, cakes, breakfasts and dinners. So when I saw Lisa’s baked zucchini fries, I decided I MUST make them. And so I did. And they were yummy.
- 2 cups whole wheat breadcrumbs
- 1/2 cup cornmeal (optional, but it adds a nice crunch factor0
- 1/2 - 1 teaspoon granulated garlic
- 1/2 - 1 cup grated Parmesan or Asiago cheese
- 1 - 2 teaspoons Red Robin Seasoning
- Several fresh sprigs of tarragon & chives and a few oregano leaves or sprigs of dill
- 2-3 small to medium zucchini
- 2 eggs
- 1 - 2 Tablespoons olive oil
- Marinara or ranch sauce, for dipping
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Mix all ingredients for the breadcrumb mixture together in a bowl. Set most of the breadcrumbs aside and put some in a bowl.
- Chop off the stem end, then cut the zucchini in half horizontally and cut each piece into 4 "sticks" by making two vertical cuts.
- Get out two more bowls. Put some flour in one bowl and crack the eggs in the other. Whisk the eggs till they are fluffy. Dip each zucchini stick in the flour to coat, then in the eggs, then set the stick in the breadcrumb mixture and gently coat them fully with crumbs. Set on a baking sheet and repeat with the rest of the zucchini sticks. Drizzle the sticks with olive oil.
- Bake at 400 for 15 - 20 minutes or until they are golden brown. Serve with dipping sauce.
You will have more breading here than you need for this recipe. Use it to make extra zucchini fries to freeze and reheat later ... or freeze the breadcrumbs and use it for breading fish or chicken.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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