Thursday, March 14, 2013

Zucchini Fries and a Giveaway!

My girl is finally better and back at school. Yea! I celebrated early this morning with Asylum 2's Back & 6-Pack. After the workout, I had my favorite breakfast.

Did you know I'm giving away a sample of Shakeology to one lucky winner?!? All you have to do is go to my facebook page, like it (if you haven't already), then share my page on your timeline. Make sure to comment and let me know that you shared the page so I can enter your name in the drawing. I will choose a winner when I get to 100 likes!

Monday all the stars aligned for Jeff's favorite dinner. Bi-Lo had London Broil and carrots buy one, get one. It seemed as though though the good Lord knew my man needed his meat and potatoes, and I was happy to oblige.

I was looking for something to pair with my roast and settled on zucchini fries. I've been a fan of zucchini since I was a little girl. My mom used to cook it in a can of tomato sauce and top it with some mozzarella cheese. It was my very favorite vegetable as a kid...and I was a pretty picky eater. 

So when I saw the recipe for zucchini fries, I knew I wanted to try them. You'll need about a pound of zucchini, Panko breadcrumbs (I used Italian style), grated parmesan cheese, a couple of eggs, and a splash of milk.

First, cut up your zucchini. When I first made these, I would cut the zucchini up in little slices so that they actually looked like fries. After doing that a few times, I realized it was kind of a pain. It was a pain to chop them, and an even bigger pain to coat them in the breadcrumb mix. So I decided to take a shortcut and just slice them in circles. I have 4 children. I am all about shortcuts.

The thinner you slice them, the more quickly they'll cook and the less they'll taste like zucchini. I am kind of partial to the flavor of zucchini, so mine are a little thicker.

Next mix the breadcrumbs and parmesan cheese in a small bowl.

Take two egg whites and beat them with just a splash of milk. I like to use a pie tin because it makes it easy to dip my zucchini.

Now you want to dip several zucchini slices in the egg mixture. You just want to leave them there long enough to get them nice and wet so the breadcrumbs will stick.

Next it's time to coat them in the breadcrumb mix. WARNING: Do not use all of the breadcrumbs at once!!! If you do, the breadcrumbs will start to get soggy after the first few pieces of zucchini contact them, and they won't stick to the rest of your squash. Instead, just use a little of the breadcrumb mix at a time. I also like to do this in a pie tin.

Place the coated zucchini slices on a foil-lined pan and bake at 425 for 20 - 25 minutes, flipping halfway.

These are delicious alone, but my kids and I especially love to eat them dipped in a little pizza sauce. Even my super-picky 5-year-old will eat these!!! That's nothing short of a miracle around here.

Zucchini Fries

  • Approx. 1 lb. zucchini
  • 1/2 cup Italian Panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 egg whites
  • splash of milk
~Preheat the oven to 425 degrees. Line a baking sheet with non-stick foil. Cut zucchini into fries. Whisk egg whites and milk in pie tin. Combine crumbs and parmesan. Dip zucchini in egg mixture and then into coating (using only a small amount of coating at a time or breadcrumbs won't stick). Bake 20 - 25 minutes, flipping halfway.

Do you have a favorite simple side dish?

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