Zucchini Fries

Blogger Stephanie Wise of Girl versus Dough shares a recipe for zucchini fries. These crunchy baked zucchini fries are a healthy, delicious way to use up those leftover zucchini from the garden.

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Prep Time 10 min
Total Time 4 hr 30 min
Servings 32

Ingredients

2: large zucchini (about 6 inches long)

1: teaspoon salt

1/2: cup Gold Medal® all-purpose flour

2: eggs, beaten

1: cup Progresso® Italian style bread crumbs

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Directions

1 Cut off ends of zucchini. Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears. Place spears in colander over bowl; sprinkle with salt. Cover; let stand at room temperature 4 hours so zucchini spears can dry.
2 Once zucchini spears are dry, rinse spears and pat completely dry with paper towels; set aside.
3 Heat oven to 425°F. Line cookie sheet with parchment paper; spray paper with olive oil cooking spray. Place flour in shallow bowl. Beat eggs in another shallow bowl. Place bread crumbs in third shallow bowl.
4 Coat each zucchini spear with flour; dip into eggs and coat with bread crumbs. Place on cookie sheet.
5 Bake 15 to 20 minutes, turning spears over halfway through baking time, until golden brown. Serve warm.