Recipe: Oven Baked Zucchini Fries

While we are excited for Thanksgiving morning and all the energy associated with the Turkey Trot Charity 5K, we want to make sure we do not rush full speed into autumn. As a small resistance to the speed of time, we would like to end the summer with a truly summer recipe. The pumpkin recipes will have to wait, today is about zucchini.

(makes about 8 servings)

Main Ingredients:

3 zucchini (1 lb)

1/4 cup Grated Parmesan Cheese

1 small egg

Coating Ingredients:

9 cups cornflakes (4 cups crushed)

2 beef bouillon cubes, crumbled

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon parsley

2 teaspoons sage

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon salt

Directions:

• Heat oven to 450ºF
• Make the coating by pulsing all the coating ingredients together in a food processor until the cornflakes become crumbs. If you are using pre-crushed cornflakes, just mix the spices with the cornflakes, skip the processor.
• Trim the zucchini. Cut crosswise in half. Then cut each piece into 1/4-inch sticks.
• Add cheese to coating mix in a ziploc bag. Shake gently to mix.
• Whisk egg in medium bowl. Add zucchini. Toss to coat.
• Use tongs to place 1/4 of the zucchini in mix bag. Close bag and shake to evenly coat.
• Spread onto baking sheet sprayed with cooking spray.
• Repeat with remaining zucchini.
• Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to encourage even baking.

Enjoy with something off the grill, alongside a sandwich, or over a salad!

Share with us in the comment section how they turn out for you.

Picture from http://everydaymom23.blogspot.com/2011/08/zucchini-fries.html