Zucchini Fries

I had two Boston Organics zucchinis in the fridge and some leftover Egg Beaters from making Hanukah Latkes. It would be easy to come up with a dish for the zucchini but not so much for the eggs since we rarely, if ever, use them. (Hanukah was the exception. Or should I say egg-ception? Hahah…) Anyway, I’ve seen this recipe over and over so now it was time to try Zucchini Fries. With only three ingredients, they were so simple and I have a feeling kids will love eating them. So if you have kids at home, or French Fry lovers, try this recipe for a healthier baked version of a fry.

Ingredients:
2 zucchinis, cut into sticks the size of fries
1 egg or Egg Beaters*
bread crumbs


Preheat your oven to 450 degrees. Coat the zucchini strips in egg and then cover them in bread crumbs. Lie them on a baking sheet coated with cooking spray and a thin layer of bread crumbs. Bake for about 15 minutes, then turn the zucchini and bake for another 10-15 minutes until you get your desired crispiness. These were the perfect side dish with our Chickpea-broccoli burgers last night. A healthy and nutritious “burgers and fries” dinner!

*I read a recipe online that makes these fries vegan using yogurt to bind the breadcrumbs to the zucchini. I’d use a fat free Greek yogurt like Fage for this in the future. You could also use a vegan egg substitute or try using a ground flax/warm water blend as the egg replacer (1T ground flax mixed with 3T warm water = 1 egg equivalent).

Have a Happy and Healthy New Year!

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