As we fast approach the last weeks of summer, one thing becomes clear: summer vegetables won’t be around for too much longer! I don’t know about you, but lately I am trying to cook as many summer vegetable-based dishes as possible, before I turn my attention to fall and cold weather recipes!
I have made these easy, oven-baked zucchini fries several times and they are always a big hit. The recipe comes from a favorite new cookbook “Bread, Toast, Crumbs” by Alexandra Stafford. This book is a must for all bread lovers out there! Alexandra, who is also of Greek descent, is the author of the food blog Alexandra’s kitchen where she shares her delicious recipes and her gorgeous photography.
This method of oven-frying the zucchini instead of pan-frying it is not only a healthier technique, but also one that allows you to make this dish ahead and store it in the refrigerator until you are ready to bake it. Serve these crispy, oven-baked zucchini fries with a cool, creamy tzatziki and watch them disappear before your very eyes! I am including my recipe for this classic Greek spread for you to enjoy as well.
- 2 med. zucchini (about 5” long), or 1 lrg. (about 10” long)
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- 1 TBSP. water
- ¾ cup panko bread crumbs
- ¾ cup Parmigiano-Reggiano
- ¼ tsp sea salt
- --- freshly grated black pepper
- 2 TBSP. vegetable or sunflower oil
- Wash the two zucchini and trim away both ends, leaving skin on. Cut each one in half, length-wise. Cut each half into ½” wedges. Trim away the seeds from each wedge and discard. If you use a large zucchini, cut it in half cross-wise first, to create two pieces.
- Preheat the oven to 425°F. Place a rimmed sheet pan on the center rack of the oven.
- Prepare the breading station: in a medium bowl place the flour, in the second (deep plate) add the egg and beat it with one tablespoon of water, and, in a third dish combine the bread crumbs with the cheese, the salt and pepper.
- Working with three or four pieces at a time, coat each wedge well with the flour, dip it in the egg mixture (allowing excess liquid to drip off), then coat it evenly with the breadcrumbs, pressing them to adhere. Place the breaded wedges on a platter (at this point you can refrigerate them until you are ready to bake).
- Remove the preheated sheet pan from the oven. Carefully pour the oil over the sheet and tilt to coat evenly. Lay the wedges on the hot sheet pan in a single layer. Bake them for about 12 minutes or until golden brown and crisp on one side (baking time will depend on the size of the zucchini). With the help of a spatula, gently flip them and bake for another 8 more minutes or so.
- Remove from the oven and serve the zucchini fries warm with some tzatziki.
- 1 med. English cucumber peeled, seeded, grated
- 4 med. garlic cloves, finely minced
- 3 TBSP. fresh dill, finely minced
- 1 16 oz. container of plain Greek yogurt (I like FAGE)
- ¼ cup extra-virgin olive oil
- 1 TBSP. wine vinegar
- ¼ tsp.sea salt
- Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
- Mince the garlic cloves (I like to use a micro-plane) and the dill. Add them to the bowl.
- Next add the rest of the ingredients, mix well and refrigerate overnight or at least for a couple of hours.
- Before serving, mix again, drizzle with some extra olive oil and serve with toasted and seasoned Greek pita bread, cut into triangles.
The cast of characters:
Zucchini cut into wedgesBreading Station
Oven-Baked Zucchini Fries with Tzatziki
If you are looking for more recipes to use up your zucchini, here are a few more from the blog’s archives:
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