Baked Zucchini Fries

 

Baked Zucchini Fries

Partially sun dried then baked with parmesan, garlic, and herbs. This is a healthy super tasty way to deal with the glut of zucchini that come from our gardens and farmers markets this time of year!
Keyword zucchini fries
Prep Time 5 minutes
Cook Time 15 minutes
Sun Drying Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Author Ian Wickman

Ingredients

  • 2 each medium zucchinis
  • 1 1/2 tsp olive oil
  • 2 tsp garlic, minced
  • 1 tsp fresh parsley, chopped fine (or other fresh herbs, herbs de Provence, etc.)
  • 1 pinch salt
  • 1 pinch freshly ground pepper
  • 1/4 cup parmesan, shredded

Instructions

  • Julienne your zucchini into roughly 1/4 inch sticks approximately 3 inches long.
  • Set out to sun dry for about 4 hours, flipping half way through. This will get rid of some of the moisture and allow the zucchini fries to maintain texture through the baking.
  • Preheat your oven to 425 degrees.
  • Take your partially dried zucchini sticks in a bowl and drizzle olive oil over them. Sprinkle with salt and pepper to taste. Hand mix them so they are thoroughly covered with the oil, salt, and pepper.
  • In a small bowl mix the minced garlic with the fresh parsley (or other herbs). 
  • Sprinkle the garlic herb mixture and shredded parmesan over the zucchini sticks. Hand mix again to coat with cheese and herbs.
  • On a baking sheet with a silicone mat (or perhaps a little nonstick spray on the baking sheet might work in a pinch). Spread out the zucchini in a single layer and bake for 5 - 7 minutes until getting browned and slightly crispy on the bottom. Flip and bake for another 5 - 7 minutes until browned again.
  • Remove from oven and enjoy!

Notes

A few notes, the sun drying idea came from preserved Sicilian zucchini. It takes some time, e.g. a little planning ahead but makes the the texture of these fries so nice (slightly crisp, not completely)a. Also, if you happen to have more zucchini, check out some of my other recipes! How about zucchini pancakes, zucchini cacio e pepe, or an amazing fire roasted ratatouille.

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