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.

-photos and post by Jen Costea