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 FRIES FOR 2
I often make these fries for my husband and myself, especially when our garden is full of zucchini. The cornmeal coating gives them a nice crunch. -Sarah Gottschalk, Richmond, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut zucchini into 3x1/2x1/2-in. pieces. In a shallow bowl, whisk egg white. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip zucchini in egg white, then roll in flour mixture., Place zucchini on a baking sheet coated with cooking spray; spray with additional cooking spray. Bake at 425° for 18-22 minutes or until golden brown, turning once. Serve with marinara sauce.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
DISCO ZUCCHINI FRIES
Who remembers the bliss of ordering late-night disco fries at the diner? At home, this baked zucchini twist is a bit more virtuous - but still totally hits the spot.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
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 1/2 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 1/2 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.
- Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the fries onto the baking sheet and arrange them in four equal piles. Scatter both cheeses equally over the piles and bake until melted, about 10 minutes. Meanwhile, warm the gravy. When the cheese is melted, use a spatula to lift each batch of cheese fries and place it on its own plate. Drizzle the gravy over the cheese fries and top with the bacon and scallions.
ZUCCHINI FRIES - 2 PTS. WW
If you like crispy, battered zucchini, this is the lowfat alternative for you!! I could not believe it, but they came out crispy!! The egg whites are the secret. The recipe below is straight off the WW website. The flour definitely needs MORE seasoning though - garlic? Cayenne? Salt after they're out of the oven? I will be perfecting this for our family's tastes, but these zukes are going into our regular rotation!! Like I said, if you are looking for a lowfat batter alternative that's is NOT like the "corn flake baked" variety....this is for you!
Provided by Lyssie71
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 10 minutes.
- Serving size: about 8 fries.
- Variations.
- Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes.
Nutrition Facts : Calories 115.5, Fat 1.4, SaturatedFat 0.3, Sodium 619.5, Carbohydrate 19.9, Fiber 2, Sugar 3.8, Protein 6
ZUCCHINI FRIES
Make and share this Zucchini Fries recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Healthy
Time 24m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini in half widthwise, then cut each half lengthwise into 8 wedges; set aside.
- In bowl combine the flour, onion salt, oregano and garlic powder.
- Combine the egg, milk and oil; stir into the dry ingredients just until blended.
- Dip zucchini wedges in batter, then roll in crushed cereal.
- In a deep fryer or electric frypan, heat oil to 375 degrees.
- Fry zucchini wedges, a few at a time, for 3-4 minutes or until golden brown, drain on paper towels.
- Delicious!
Nutrition Facts : Calories 233.7, Fat 5, SaturatedFat 1.3, Cholesterol 49.3, Sodium 268.9, Carbohydrate 41.8, Fiber 2.4, Sugar 4.5, Protein 6.7
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.
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