Recipe: Zucchini Fries

Zucchini is plentiful … from the garden or from the market. I’ve been getting creative and trying out some new recipes. I’ve got some growing in the garden, and after some little ones dropping off it looks like I might be in for a nice crop of the green ones.

I love to share my garden with others and recently gave away a lot of Egyptian walking onions ready to eat and a lot of the top sets to plant. One of the lovely people that came by to pick some up gave me a big, big bag of beans and 4 enormous yellow zucchini.

making zucchini fries at craftygardener.ca

I searched through recipe books and recipe sites looking for some new ideas. Zucchini fries caught my husband’s eye so after looking at a few different recipes I took bits from one and bits from another and left a few bits out and came up with a recipe to use.

I cut one big zucchini into fry size pieces, dipped them in a mixture of milk and egg white, dunked them in a mixture of gluten free breadcrumbs, herbs and grated parmesan cheese, set them out on a baking sheet and baked them for about 30 minutes in the oven.

While they were cooking I turned them a couple of times so that all sides got a bit crunchy. They turned out absolutely delicious and I will be making them again.

I’ve also made zucchini bread, zucchini rotini and add it to my spinach omelette. You have to get creative when there are lots of zucchinis around.

zucchini recipes:

Did you know that botanically speaking zucchini is actually a fruit along with tomatoes, peppers, cucumbers, beans and others that have seeds inside them. But we call them all vegetables.

Hint: if you have a baking pan that has a build up of stains/grease on it and can’t see to remove it. Try a paste made of baking soda and hydrogen peroxide spread over the stain. Leave it for a few hours and then wash away, constantly rubbing with a paper towel. Depending on the build up you might need to do the application a few times.