Summer Dishes: Zucchini Fries

Continuing the summery theme, there is no vegetable that I enjoy more with the summer months more than summer squash, particularly zucchini. Something about it is so light and delicious, even when hot it’s somehow refreshing. I adore how versatile zucchini is–whether spiralized to create noodles, shredded into hashbrown type patties, or just sliced and roasted, I’m willing to try zucchini in all forms. So, with this versatile, summery vegetable I knew it had to make it’s way onto my plate. Since this was an accompaniment to the sweet potato and black bean burger, why not baked zucchini fries? Still somewhat nutritious while also providing a satisfying crunch to the meal. Also, definitely easy to make:

You will need:

1-2 zucchini’s cut into fry-like strips

3/4 cup flour

2 eggs, beaten

2 cups panko bread crumbs

1/2 tsp salt

1/2 tsp garlic powder

1 tsp italian seasoning

Black pepper to taste

Preheat oven to 400

Set out three bowls and fill the first with flour, the second with the beaten eggs and the third with the panko and spices.

Dip a few zucchini strips into the flour, then the eggs, and then the panko and set  on a baking sheet. If you have a rack to elevate the fries above the pan, that would be ideal.

Repeat this process with all remaining zucchini strips and arrange on baking sheet so as much air can move between them as possible.

Bake for 10-15 minutes until panko begins to turn brown.

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