A few nights ago we were doing a little grilling and decided that we wanted to make something different than regular fries to go along with our cheeseburgers. We decided to make baked zucchini fries. While I’ve had fried zucchini fries before, I really like the clean taste of baking them.
Zucchini fries are an excellent side dish as a substitution to French fries and are sure to go over great the next time you have guests over. You can serve these as a side dish or by themselves as an appetizer.
One of the things that I love the most about this dish is that it is so simple to make. It takes no time to put together and, besides the zucchini, you probably already have most of the ingredients at home. But, when you serve this dish, it will seem like it took a lot longer than frozen French fries.
Ingredients
2 zucchinis
1 egg
1/4 c buttermilk
1/2 c shredded Parmesan cheese
1/2 c seasoned breadcrumbs
1 c marinara sauce
Salt & Pepper
Preparation
Preheat oven to 425 degrees.
Cut zucchini in half crosswise and then into 8 wedges. Depending on the size of your zucchinis, you could cut into 1/4 slices as well.
Combine the Parmesan cheese, seasoned breadcrumbs, salt and pepper into a mixing bowl. In a separate bowl, whisk the egg and buttermilk together.
Dip the zucchini slices first into the egg and buttermilk mixture. Then roll the zucchini slices in the Parmesan cheese and breadcrumbs.
Coat a baking sheet with non-stick cooking spray. Lay out the zucchini slices in rows. Bake at 425 degrees for approximately 10-15 minutes before rotating zucchini slices. Bake for another 10-15 minutes or until golden brown. While the zucchini slices are baking, heat up marinara sauce in a small sauce pan.
Upon removing from over, lightly season zucchini slices with salt & pepper.
Serve zucchini slices with marinara sauce on the side for dipping. If you would like to garnish your dish, you could top the zucchini slices with fresh shredded Parmesan cheese, diced tomatoes and freshly chopped parsley.
Enjoy!
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With out a doubt autumn is my favorite time of year. The shifting of the seasons brings with it my favorite things — beautiful scenery (especially if you’re lucky enough to be in New England), sweaters, and of course, the food. Autumn means comfort food and I LOVE it.
Since I live so far away from my family, I’ve been spending the last few years trying to recreate some of the recipes thatremind me of home. Stuffed butternut squash, pumpkin pie, grilled cheese and tomatoes, macaroni and cheese, and my absolute favorite — delicata squash. The KING of all comfort food. Ohhhh holy awesome, reminds me so much of everything great this time of year. And I almost nearly fainted from excitement when I saw it at my local grocer this week.
My mom introduced me to the glorious vegetable several years ago when I was revamping my eating habits to be much healthier. What’s great about delicata squash is as healthy as it is, it’s completely satisfying and filling.
So here’s what you’ll need (keep in mind I almost never measure so I’m fudging on some of these estimates) to have the best dish of the season (and it’s totally simple):
Delicata Squash Recipe
This should be about 4 servings.
Ingredients
Extra Virgin Olive Oil
One delicata squash, peeled, seeded and cut into 1/2″ inch slices
One butternut and/or acorn squash, peeled, seeded and cut into 1/2″ inch slices
One yellow onion, chopped
One red bell pepper, chopped
One green bell pepper, chopped
One garlic clove, chopped
12 oz of precooked and frozen shrimp (or whatever you’d like for (4 servings), thaw
1 1/2 cup of quinoa, cooked to package instructions
Salt and pepper to taste
Preparation
Preheat your oven to 425 degrees. Peel all the delicata squash with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. The other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Place squash onto a sheet pan (giving a little of space between the squash pieces), gently coat with EVOO and sprinkle salt and pepper over the squash. Place in the oven to bake for 20 – 25 minutes or until a beautiful golden brown.
While the squash is cooking, heat up a medium pan on medium/medium high heat with a light coat of EVOO. Add in onion and cook until it starts to soften and become clear. Add in garlic and your peppers. Saute until warm. Add in shrimp and cooked quinoa. Saute together until warm all the way through. Put into serving bowls and top with a healthy serving of baked squash.
So incredibly delicious, you’ll be asking for seconds — and don’t worry, this is a comfort dish that you can absolutely feel good about.
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fries to go along with our cheeseburgers. We decided to make baked zucchini fries. While I’ve had fried zucchini fries before, I really like the clean taste of baking them.
