So this is missing something huge... salt. These were the most tasteless mushy things. Ranks right up there with my dislike of eggplant (which I was reminded of). Don't waste your time on these. If you insist (because the breading was good), add a HUGE amount of salt. Nothing with the word "fries" in it should not have salt.
Not having again.
Parmesan-Crusted Zucchini Fries
These savory Parmesan-Crusted Zucchini Fries are less than 100 calories, so go ahead and splurge on their cheesy, garlicky goodness.
Yield: Serves 4 (serving size: 6 zucchini fries and 2 tablespoons sauce)
Hands-on:13 Minutes
Total:33 Minutes
Ingredients
1/3 cup (about 1 1/2 ounces) finely shredded fresh Parmesan cheese
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/8 teaspoon ground red pepper
1 large egg, beaten
3 small zucchini (1 1/4 pounds)
Cooking spray
1/2 cup tomato-basil pasta sauce
Preparation
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.
3. Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.
4. Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce.
Nutritional Information
Calories: 94; Fat: 3.9g; Saturated fat: 1.6g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.3g; Protein: 6.4g; Carbohydrate: 9.3g; Fiber: 1.8g; Cholesterol: 58mg; Iron: 0.9mg; Sodium: 251mg; Calcium: 128mg
Cooking Light JANUARY 2013
1 comment:
There was another recipe with some romesco sauce...not zucchini fries, but sticks. That one is MUCH bettah!
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