Monday, August 17, 2009

Not Fried Zuchinni Fries

Does anybody else have zucchini coming out of their ears?

I guess it's that time of year. I hate to let it go to waste, but if I bake and eat another loaf of chocolate zucchini bread...well, let's just say it won't be good.

I remember a long time ago I used to get fried zucchini at Red Robin. They were basically like tempura spears of zucchini served with marinara. YUM.

But, I don't deep fry - for two reasons - I don't like my house smelling like a fast food joint and, though delicious, deep fried foods aren't good for you... I know. No one ever told me that either. HA HA.

I found a couple of baked zucchini fry recipes and tinkered around. I decided to make mine in rounds, rather than spears.

Why? Cause I'm lazy, that's why.


2 zucchini
1 egg white
1/4 cup nonfat milk
1/2 cup grated Parmesan
1/2 cup breadcrumbs
1 tsp dried Italian herbs
jarred marinara sauce

Preheat oven to 425°. Cut 2 zucchini into 1/2 inch rounds. Whisk egg white in a small bowl, and add 1⁄4 cup milk. Combine 1⁄2 cup shredded Parmesan and 1⁄2 cup breadcrumbs and the herbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown. Serve with marinara for dipping. Makes about 32 fries.


  1. Thanks for stopping over at my blog from the Sisterhood. This recipe for zucchini fries sounds great. I just tried a recipe for broiled falafel. It was pretty good, not as good as fried, but what can you do. Thanks!

  2. Great! I'm going to be making something very similar on Sunday using our local cook book "A Taste of Utica". It will be interesting to note the difference.