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Prep 10min
Total4hr30min
Servings32
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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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Steps
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.
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For extra flavor, mix 1/2 cup grated Parmesan cheese with the bread crumbs.
Serve zucchini fries with your favorite marinara sauce or cool ranch dressing dip.
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Nutrition Facts are not available for this recipe
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