This is my last zucchini recipe this year, I promise!
From the Sunday, July 30, 2023 Atlanta Journal-Constitution Food and Dining section:
BAKED ZUCCHINI FRIES
Crunchy outside and soft and tender inside, and good on their own or dipped in marinara sauce.
Best served immediately.
Ingredients
Nonstick cooking spray
2 medium zucchini (1 pound total)
1 large egg
1/2 cup panko
1/2 cup (1 1/2 ounces) grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup prepared marinara sauce, for serving (optional)
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees.
Spray a large, rimmed baking sheet with the cooking spray.
Trim the ends of the zucchini, then sllce each in half lengthwise. Use a small spoon to scoop out the seeds.
Then cut the zucchini into 3-to-4 inch-long and 1/2-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. Transfer to the prepared baking sheet.
Repeat with the remaining zucchini and panko mixture. 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, warm the marinara sauce in a small saucepan over low heat, if using.
Serve the zucchini hot, with the sauce alongside if desired.
Serves 4
Nutrition: Calories 63 per serving (about 8 pieces and 2 tablespoons sauce), Carbohydrates 7 grams,
Cholesterol 27 milligrams, Fat 2 grams, Satured Fat 1 gram, Fiber 1 gram, Protein 5 grams, Sodium 110 milligrams,
Sugars 3 grams
