Baked Zucchini Fries

This recipe is a fun way to enjoy any vegetables you might have lying around! I used two beautiful zucchini from my share of Westfield Area’s Community Supported Agriculture (CSA). This recipe is super easy and could be a fun way to get kids involved in the kitchen! I recommend serving these with a side of Trader Joe’s Chipotle Lime Mayo. Enjoy!

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader on September 2, 2021, on page 12.

Ingredients:

• 2 zucchini

• 1 1/2 cup panko breadcrumbs

• 1/2 tsp black pepper 

• 1/2 tsp paprika

• 1/2 tsp sea salt (+ a little extra for salting the zucchini after you slice it)

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Whisk two eggs in a small bowl and set aside.

3. Slice the zucchini down the middle creating two halves. Then, cut each of those again. Slice your four quarters into skinny ‘fries’.

4. Lay the zucchini out on a hard surface and sprinkle with salt. 

5. On a small plate, mix breadcrumbs, pepper, paprika, and salt.

6. Take a slice of zucchini and fully submerged it in the whisked eggs. 

7. Then, place the zucchini into the breadcrumb mixture and roll or pat to coat the entire piece in batter.

8. Place on a baking sheet lined with parchment paper to prevent sticking. 

9. Once you’ve lined the entire baking sheet, bake in the oven for ~35 minutes, flipping the fries halfway through.