We harvested so many zucchini from the garden all at once.  Needless to say we’re eating a lot of it these days and are looking for ways to mix it up.  Aside from grilling it this is another quick and easy way to prepare it and gives it a fun twist.  Kurt and I love zucchini fries and whenever we see them on the menu we have to order them.  Carrabba’s Italian Grill has KILLER zucchini fries.  They’re a favorite of ours and eventually, I will master their recipe.  I highly recommend you try them the next time you’re there.  My recipe’s getting close and these zucchini fries are so light and tasty.  Baking them keeps them on the healthier side.  Fresh basil gives them a nice flavor and you can always substitute gluten-free breadcrumbs to make them gluten-free.  Slicing them thin is key so they crisp up nicely.  Whether it’s garlic aïoli, chipotle mayo, or a simple marinara serve them up with your favorite dipping sauce.

Recipe for Zucchini Fries

Ingredients:

• 2 zucchinis, cut in half and then into ¼ inch slices

•   ¾ cup panko breadcrumbs

•   ½ cup grated Parmesan cheese

•   1 tablespoon fresh basil, chopped fine

•   ½ teaspoon garlic salt

•   ¾ teaspoon freshly ground black pepper

•   2 eggs, beaten 

Directions:

Preheat oven to 425 degrees.  

In a large bowl add panko breadcrumbs, grated Parmesan cheese, fresh basil, garlic salt, and freshly ground pepper.  Mix to combine.  

Dredge zucchini in eggs tapping off excess, then dredge in breadcrumbs to coat each zucchini slice.  

Place on baking sheet lined with parchment paper.  Bake 8 minutes.  Flip and bake until crisp and golden brown, about another 7 minutes.  

Serve with your favorite dipping sauce.  Garlic aioli, chipotle mayo, and marinara are all good options.