Zucchini is one of the more popular veggies in the Watkins house and it’s one of my all time favorites. It also happens to have been one of the few vegetables I liked to eat as a kid! Part of why zucchini is so easy to love is because of its mild flavor, nice texture, and the many ways you can prepare it. It’s also easy to grow at home. I remember my mom always growing these massive zucchinis in our garden that we would feast on for days. Thankfully zucchini is in season now and I can buy as much as I want at a great price!
My latest zucchini obsession is baked zucchini fries! I seriously have a problem, I can’t stop making them and eating them! I don’t feel too bad though because these are super healthy. Unlike normal zucchini sticks or fries that you get at a restaurant, these are baked and not fried. These turn out light and crispy and are not dripping in grease because no oil is involved. The trick to getting these fries crispy is using a cooling rack on top of a baking sheet in the oven. The cooling rack allows for all sides of the zucchini to get crispy without having to rotate them in the oven every 10 minutes!
This recipe is quite simple and can be whipped up in no time. The only messy (and fun!) part is dipping the zucchini in batter. You can also play around with the seasonings to taste to make your perfect zucchini fry. These make for a perfect snack, appetizer, or side dish to your favorite veggie burger or BBQ Tempeh Sliders. These are absolutely perfect for summer!
1 pound zucchini
1/2 cup all-purpose flour
1 tablespoon nutritional yeast
1/2 cup + 1 tablespoon water
1 cup breadcrumbs
1 tablespoon Italian seasoning
1/2 teaspoon salt (or more to taste)
——–
Preheat your oven to 350 F. Cut your zucchini into fries about 1/2-by-4-inch sticks. Try to cut them all as evenly as possible.
Mix up the flour, nutritional yeast and water in a bowl until well combined and no lumps remain. Gently mix the breadcrumbs, Italian seasoning, and salt on a plate or a shallow dish.
Now you’ll need to create an assembly line! Spray the cooling rack with non-stick cooking spray. Have your cut zucchini ready next to the batter and breadcrumbs. Also have your cooling rack close at hand. Dip the zucchini in the batter using a fork and your fingers and gently tap some of the batter off before transferring to the breadcrumbs. Gently cover the zucchini completely with the crumbs and place on the cooling rack. Once your cooling rack is full, put it on a baking sheet and place in the oven. Bake for 25-30 minutes. Serve with ketchup, BBQ sauce, or marinara sauce. Enjoy!
