Baked zucchini fries are a tasty and crispy snack or perfect to accompany a sandwich for lunch. Once you have tried this recipe for Ranch Dressing, you will never go back to the bottled brand. Serves 4 as a side.
Ingredients:
- 3 organic zucchini
- ½ cup Ian's Panko breadcrumbs
- ¼ cup dried herbs – your choice, any combo of oregano, thyme, basil, etc.
- 2 oz. Parmigiano-Reggiano cheese
- 2 Clifford Family Farms local eggs
- ¼ cup Rosehill whole milk
- Diamond Kosher salt and freshly ground pepper
Prep:
Trim the ends and cut the zucchini in half. Cut into long thin strips. (Do not peel.)
Finely grate the cheese.
Instructions:
Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs, grated cheese, dried herbs, and salt and pepper to taste. Transfer to a shallow bowl or plate.
In a small bowl, lightly beat the eggs with the milk.
Dip the zucchini sticks first in the egg mixture, then dredge in the breadcrumb mix for an even coating.
Arrange in a single layer on the baking sheet. Bake for 15 minutes or until crispy, turning once. Serve right away.
