THE WASHINGTON POST – I would argue that a crispy parmesan coating makes just about anything taste better.
There’s a reason battered fried zucchini is a staple on Italian and Greek menus – it’s irresistible. I relish a pile of it as a shared starter when I’m dining out. But at home, I seek that delight in a more healthful, less messy than deep-frying way, and this recipe answers that call, with parmesan perks.
These French fry-shaped zucchini pieces are coated in a savoury mixture of parmesan cheese, panko, and garlic powder, and baked so they are scrumptiously crunchy outside and soft and tender inside.
To enable the crunch, the zucchini is seeded first, eliminating much of the wateriness that can make baked zucchini soggy. First tossed with egg, the pieces are then coated with the parm-breadcrumb mixture and placed on a sheet pan. A spray of oil helps them brown nicely and carries the flavours, with zero greasiness.
Roasted for just 15 minutes, they come out hot, crisp and tender, delicious on their own, or dipped in warmed marinara sauce. The “fries” are best served immediately.
BAKED ZUCCHINI ‘FRIES’
Ingredients
– Non-stick cooking spray
– Two medium zucchini
– One large egg
– Half cup panko
– Half cup grated parmesan cheese
– One teaspoon garlic powder
– Half teaspoon freshly ground black pepper
– Half cup prepared marinara sauce, for serving (optional)
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees Fahrenheit.
Spray a large, rimmed baking sheet with the cooking spray.
Trim the ends off the zucchini, then slice each in half lengthwise. Use a small spoon to scoop out the seeds, then cut the zucchini into three to four-inch-long and half-inch-wide strips, shaped like french fries.
In a medium bowl whisk the egg. On a plate or shallow dish, combine the panko, parmesan cheese, garlic powder and black pepper.
Add the zucchini to the bowl with the egg and toss to coat. Working with one piece of zucchini at a time, dip each piece into the panko mixture, pressing a bit so it adheres, then transfer to the prepared baking sheet.
Repeat with the remaining zucchini and panko, then spray generously with the cooking spray.
Roast for about 15 minutes, or until the zucchini fries are tender but still firm, and nicely browned.
While the zucchini is roasting, in a small saucepan over low heat, warm the marinara sauce, if using.
Serve the zucchini hot, with the sauce alongside, if desired. – Ellie Krieger
