FOOD: ZUCCHINI FRIES

Hi there! Jen from Lemond Drop Love here. Aren’t zucchini the most versatile veggie?

They substitute pasta and fries (my two favorites) surprisingly well—thank goodness! Being a french fry lover and having a few more pound to shed post pregnancy, I have been trying to eat as healthy as I can without driving myself crazy. These zucchini fries have a lot of flavor plus a really nice crunch and have been able to satisfy my cravings in a big way. For those of you trying to eat healthy at the start of the New Year, I think you will enjoy these as much as I have.

INGREDIENTS:
Fries
2 medium zucchinis, sliced into skinny sticks
2 large eggs, beaten
1 1/2 cup Panko bread crumbs
3 tablespoons Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Salt and pepper to taste
Dipping Sauce
1/2 cup Vegenaise
1 teaspoon lemon juice
1 teaspoon hot sauce (Cholula)
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper

DIRECTIONS:

Preheat oven to 425 degrees F. Spray or oil a baking sheet and set aside.
Cut zucchini into thin slices and set a side. In a dish, combine the Panko, Parmesan cheese, oregano, paprika, salt, and pepper and mix well. In a small bowl, whisk two eggs.
Dip the zucchini sticks in the eggs and then into the Panko mixture. Coat evenly.
Place the coated zucchini sticks onto the prepared baking sheet.
Bake for about 20 minutes, turning once about halfway through, until golden brown and crispy.
To make the dipping sauce, place all of the ingredients in a bowl; then whisk until combined.