The Pioneer Woman Tasty Kitchen
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Baked Zucchini Fries

4.44 Mitt(s) 9 Rating(s)9 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 5

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Level: Easy

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Description

Tasty, quick, and a healthy way to spruce up some zucchini. Perfect on its own or dipped in marinara!

Ingredients

  • 1 cup Breadcrumbs
  • 2 teaspoons Dried Minced Onion
  • ½ Tablespoons Garlic Powder
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • ½ Tablespoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 2 whole Medium Zucchini
  • 2 whole Eggs
  • 2 Tablespoons Milk
  • 2 dashes Salt And Pepper

Preparation

Mix together breadcrumbs, onion, garlic powder, basil, oregano, kosher salt and pepper in a small bowl to make seasoned breadcrumbs.

Preheat oven to 400F. Slice zucchini into sticks.

In a shallow dish, mix together eggs and milk and season with salt and pepper.

In another shallow dish, spread out breadcrumbs. Toss zucchini slices in egg mixture then toss in breadcrumbs until evenly coated.

Liberally spray a cookie sheet with cooking spray. Arrange zucchini in a single layer and then spray liberally with cooking spray.

Bake for 10 -15 minutes, flipping slices half way through. Zucchini is done when the breading has browned and zucchini has softened .

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9 Reviews

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Tammi on 8.6.2013

These were a big hit at my house. Great alternative to French fries! Will definitely be making these again. I think I will try the other reviewers idea of using some Parmesan cheese to cut down the carbs.

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Helen on 7.15.2013

These were ok mine didn’t brown and were not very crispy my family liked them. I don’t think I will make them again.

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Cathy Bray on 11.23.2010

My oven is broken so i had to fry them so they were really crispy. The seasonings were perfect and OMG if you dip them in Ree’s ranch dressing they are amazing!! I am so going to use your seasonings in the breading to make deep fried dill pickles….drool :)

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jcounseller on 11.4.2010

Mine weren’t crispy, but tasted great. All three kids ate them, even my “picky” child. Would definitely make them again. But might cut the zucchini in rounds instead of lengths.

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Abbierr on 9.2.2010

Yummy! I used grated parmesan instead of breadcrumbs and heavy cream for the milk to work with my low-carb life. Perfect side to just about anything. Now, if I could just get certain people to keep their mitts off them so I could eat some!

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