Oven-Baked Baby Zucchini “Fries”

  • AppetizersRecipesidesvegetable
  • Two weekends ago we made a quick trip down to the huge farmer’s market in downtown Kansas City. It’s called the Kansas City River Market and if you are ever in the area you HAVE to go. It has just about everything you could imagine when it comes to produce. And what makes it even more fun is that it is surrounded by little restaurants so you can grab a bite to eat while you’re shopping. A few things you cannot miss are Taste of Brazil Market restaurant and Beignet, a family favorite!

    Anyways, after we stuffed ourselves on peanut butter beignets and Brazilian coxinhas {fried potatoes filled with chicken and cheese!}, I decided it was time to look for some veggies. Everything in moderation, right?

    I was walking along when I spotted the cutest darn things I ever did see….baby zucchini!

    I kind of loved zucchini already, but these sent my obsession over the edge. They are so stinkin’ small and cute. And the stems were so tender that I didn’t even trim them off. And after they were baked, I just popped them in my mouth, stem and all! These things are the best.

    By the way, if you haven’t tried my oven-fried okra recipe, you need to check it out!

    Oven-Baked Baby Zucchini “Fries”
    1 lb baby zucchini
    1/2 C Italian bread crumbs
    1/3 C shredded Parmesan cheese
    1/4 tsp garlic powder
    1/4 tsp salt
    1/4 tsp smoked paprika
    2 eggs
    Splash of milk
    Cooking spray
    Marinara or sun dried tomato hummus

    Preheat oven to 425º and line baking sheet with parchment paper or foil. Place a wire rack on top of baking sheet.
    Wash and slice baby zucchini in half, lengthwise. In a shallow dish, mix together bread crumbs, Parmesan, garlic powder, salt and paprika. In another shallow dish, whisk together eggs and milk. Dip each zucchini in egg mixture, then dredge in bread crumb mixture. Place on prepared baking sheet.

    Spray prepared zucchini lightly with cooking spray. Bake for 20-30 minutes, or until golden brown and desired crispness. Serve immediately.

    I served mine with sun-dried tomato and basil hummus, but marinara would also be great.

    These are such a light option to serve instead of regular potato fries. Especially since they are baked. And if you’ll notice, I did not use any flour in the recipe either, so they are pretty low in carbs compared to regular fries also.

    One reason these little guys turn out so crispy and delicious is because I put them on the thin wire rack. That helps the air to be distributed under them during baking, which helps them crisp up a bit! So, if possible, don’t skip that step.

    Like I said earlier, I’m kind of obsessed with zucchini. If you want some other great recipes give one of these a try: Italian Style Stuffed Zucchini, Zucchini and Chickpea Fritters, Zucchini Walnut Poppyseed Bread, Whole Wheat Zucchini Pineapple Bread, of this White Eggplant and Zucchini Ratatouille.

    • http://www.blogger.com/profile/12364819350603696000 Megan Fiterature

      I live in the River Market and couldn’t agree more! The produce is the BEST! This recipe looks delish!