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Zucchini cut into “fry” shapes, breaded with crushed tortilla chips and baked, served with marinara dipping sauce.
For the zucchini fries:
Heat oven to 425ºF, then spray a cooking sheet with cooking spray. In a food processor or in a big zip lock bag, grind the chips until they are like breadcrumbs.
Slice the zucchini into french fry shapes. Dip them into the egg, then roll in the chip crumbs. Lay flat on the cookie sheet, and spray the tops with the cooking spray. Bake for 15-20 minutes, or until the tops are beginning to brown. Remove from heat and place on paper towels.
For the marinara:
Heat the olive oil over medium high heat in a medium-sized sauce pan. Add the garlic, and stir until fragrant. Add the rest of the ingredients, bring to a boil, stir and cover. Reduce heat to medium-low. Stir occasionally, but keep it covered. If it’s boiling over medium-low heat, reduce to low. Remove from heat in about 15 minutes.
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