CRISPY BAKED ZUCCHINI FRIES
I coat zucchini strips with a mixture of panko bread crumbs, Parmesan cheese and spices. Then I bake them until they're crispy and golden brown. Delicious! -Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices., In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 510mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CRISPY OVEN ZUCCHINI FRIES
Paula Deen's Crispy Oven Zucchini Fries are a delicious and healthy alternative to potato fries
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 °F
- Add flour to a pie plate and whisk in some salt and pepper. Beat the eggs together in another pie plate.
- In a third pie plate, whisk together the panko, Parmesan, smoked paprika, and another big pinch of salt and pepper.
- Dip the zucchini in the flour, then in egg, and then through the breadcrumb mixture. Place on a sheet tray spritzed with non-stick spray. Bake for 10 minutes, flip, and continue cooking for 10 minutes more until golden and crisp.
ZUCCHINI OVEN " FRIES"
These are really good and have the added bonus of very little fat! We eat these often during the summer, sometimes in place of oven "fries" made with potatoes. You can add some cayenne pepper for a kick if you want. Give them a try and tell me what you think! EDIT!: Given some reviewers advice, I tried them again. 45 minutes was way too long for us, we just ended up with a crispy shell and no zucchini left. But 30 minutes was very good, keeping the taste of the zucchini, with one turn. The problem with the "flouriness" not cooking away, I've found that if you spray them VERY well with cooking spray it resolves this problem for me. I'm editing the recipe to reflect this.
Provided by Chef PotPie
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Lightly coat baking sheet with cooking spray.
- Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.
- Beat egg white with electric mixer until soft peaks form.
- Add zucchini sticks, tossing to evenly coat.
- In paper bag, thoroughly shake flour, cornstarch, salt, and garlic powder until combined.
- Drop in the zucchini sticks, 5 or so at a time, and shake gently to coat.
- Place all on baking sheet, spray all sides very well with cooking spray to moisten the flour, and bake about 30 minutes, turning once, or until golden brown.
BAKED PARMESAN ZUCCHINI FRIES
These crunchy and low-fat veggie fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE
Provided by Tia Mowry
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
- For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
- Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
- Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
- Serve the zucchini fries with the dipping sauce on side.
BAKED ZUCCHINI FRIES RECIPE (EASY & HEALTHY!)
Steps:
- Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
Nutrition Facts : Calories 213 kcal, Carbohydrate 4 g, Protein 21 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 693 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 0.7 g, ServingSize 1 serving
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
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