15-MINUTE BAKED ZUCCHINI FRIES
Our 4-ingredient recipe for Baked Zucchini Fries are a healthier alternative to French fries, and they taste better too thanks to the fresh buttery taste of Country Crock®. They take just 15 minutes to prep, then the zucchini fries bake in the oven until perfectly crisp, so cleanup is a breeze.
Provided by Country Crock®
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
- Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
- Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 18.6 g, Cholesterol 4.6 mg, Fat 2.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 481.1 mg, Sugar 2.9 g
ZUCCHINI FRIES
These aren't really like French fries because the zucchini really can't become crispy in the oven, but they're still delicious!
Provided by Lizard Girl
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs.
- Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 26.6 g, Fat 13.2 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 2 g, Sodium 265.7 mg, Sugar 2.6 g
CRISPY BAKED ZUCCHINI FRIES
I coat zucchini strips with a mixture of panko bread crumbs, Parmesan cheese and spices. Then I bake them until they're crispy and golden brown. Delicious! -Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices., In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 510mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
BAKED ZUCCHINI FRIES WITH AOLI
Make and share this Baked Zucchini Fries With Aoli recipe from Food.com.
Provided by jagret
Categories < 60 Mins
Time 43m
Yield 16 fries, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 450°F Coat a rimmed baking sheet with olive oil cooking spray.
- In a large skillet over medium heat, cook the panko, stirring frequently, until toasted, about 3 minutes. Transfer to a shallow bowl and stir in the Parmigiano-Reggiano and the oil.
- In another shallow bowl, combine the flour with the garlic powder, then season it with salt and pepper. In a third shallow bowl place the egg mixture.
- Working with several zucchini sticks at a time, toss them in the flour, shaking off the excess. Add the flour-coated zucchini to the egg mixture and toss to coat well, letting the excess egg drip off. Finally, place them in the panko mixture, tossing to make sure they are coated well on all sides. Arrange the fully coated zucchini sticks in a single layer on the prepared baking sheet.
- Bake, turning once, until golden and tender, about 8 minutes.
- While the zucchini is baking, in a small bowl stir together the mayonnaise, lemon juice, garlic and paprika. Season with and salt and pepper. Sprinkle the cooked zucchini lightly with salt and pepper, then transfer to a platter and serve immediately with the sauce.
Nutrition Facts : Calories 317.8, Fat 16.5, SaturatedFat 3.6, Cholesterol 57.2, Sodium 438.5, Carbohydrate 32.6, Fiber 2.5, Sugar 4.7, Protein 10
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BAKED ZUCCHINI FRIES WITH ROASTED GARLIC AIOLI
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- Preheat oven to 425°F. Spray large shallow baking pan with no stick cooking spray or line with parchment paper. Set aside.
- For the Roasted Garlic Aioli, mix mayonnaise and 2 teaspoons of the Roasted Gourmet Garden Garlic Stir-In Paste and the Gourmet Garden Garlic Stir-In paste in small bowl. Set aside.
- For the Zucchini Fries cut each zucchini in half lengthwise and then cut each half crosswise. Cut each piece into 1/2-inch thick strips. Place flour in large shallow dish. Mix eggs, 3 teaspoons of the Gourmet Garden Lightly Dried Italian Herbs and 2 tablespoons of the Roasted Gourmet Garden Garlic Stir-In Paste in a separate large shallow dish. Mix panko, Parmesan cheese, remaining 3 teaspoons Gourmet Garden Lightly Dried Italian Herbs, salt and pepper in a third shallow dish. Reserve 1 cup of the panko mixture and set aside.
- Roll zucchini in flour to coat. Dip in egg mixture, shaking off excess. Transfer zucchini to panko mixture and roll to coat evenly. As panko mixture in dish gets low, add some of the reserved panko mixture to dish and continue to coat zucchini. Arrange zucchini in single layer on prepared baking pan.
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- Aioli: Whisk together mayo, lemon juice, chili garlic sauce, and salt. Adjust salt to taste and set aside.
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- Bake for 20-22 minutes, flipping halfway between cooking time, until golden and crispy. Serve with aioli immediately.
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