I love finding new ways to incorporate vegetables into our dinners. My little two year old loves his veggies, but my four and six year old typically do not. There have even been times where my “hiding” attempts have not worked and at the end of dinner, I glance over, and somehow, they have managed to remove all of their “hidden” veggies from the dish, ha-ha. These zucchini fries were a hit! We let the kids dip them in ketchup and they all went back for seconds! Definitely a winner!!
3 medium sized zucchini
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Pepper, to taste
Garlic Powder, to taste
Line a cookie sheet with tin foil and spray with non-stick cooking spray. Preheat oven to 400. Cut off the ends of the zucchini. Slice the zucchini in half. Stand the zucchini up on cut end and slice down the middle. Take the slices and cut again. At this point, you should have small slices. Feel free to keep slicing until thin pieces. The thinner the slice, the crispier it will get.
In a small bowl, mix together the bread crumbs and Parmesan cheese. Whisk the two eggs in a shallow pie dish. Grab a small bowl and place 2-3 tbsp of crumb/cheese mixture inside. You will want to work with a small amount only since the egg mixture will clump into it as you go.
Dip zucchini slices into egg, coating thoroughly. Next, roll slice through the crumb/cheese mixture. Place coated slice on the cookie sheet. Continue dipping slices, adding more crumb/cheese mixture to bowl as needed. Sprinkle desired amount of pepper and garlic powder on slices.
Once complete, place cookie sheet in oven and bake for about 10 minutes. Flip the slices over and place back in oven for an additional 10 minutes. Serve warm!