My cup runneth over with zucchini this time of summer! Happily there is no end to the recipes I have to use up all that zucchini. One quick way to use up many zucchini is these fries. They are crispy, crunchy, and totally delicious. We have them as a side with pizza or steaks, or my husband says he will happily just eat a plate of these fries.
2-3 medium zucchini
1 cup gluten free dry breadcrumbs
1/2 cup gluten free Panko breadcrumbs (or just sub in more GF breadcrumbs)
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup egg whites (from 2-3 eggs) or egg substitute
Prepare the baking rack by lining a cookie sheet with foil. Add a wire rack on top (that also fits into your oven!) and lightly spray the rack with cooking spray to ensure fries will not stick.
Cut one zucchini in half or thirds crosswise, then cut each half or thirds into at least 8 wedges. (I like thinner, crispy zucchini fries so I cut them smaller, but some may be as large as steak-fry-sized.) Repeat with remaining zucchini. Combine breadcrumbs, Panko, seasoned flour, Parmesan, salt, and pepper in a shallow dish. Get a little assembly line going and dip zucchini in egg whites then dredge in breadcrumb mixture. Line up fries on the rack and lightly spray the top side with additional cooking spray – this helps makes the fries crispy. Bake at 400 degrees for 20-25 minutes depending on your zucchini thickness or until golden brown. Serve immediately with a side of marinara.