Recently, I posted a recipe for Zucchini Patties. I guess I have zucchini on my mind. Zoe made this “unfried”, healthier version, which really turned out well. I have included the Apricot Dipping Sauce below. We served this with Barbecue Chicken Sandwiches.
Crispy Oven Zucchini Fries
Serves 4
½ cup all purpose flour
1 beaten egg with 1 egg white
½ cup panko breadcrumbs
¼ cup grated fresh Parmesan cheese
½ tsp smoked paprika
Kosher salt and fresh ground black pepper
2 zucchini, sliced into ½ inch thick and 4 inches long
Cooking spray
Preheat oven to 425 degrees.
Add flour to a pie plate and whisk in some salt and pepper.
Beat the eggs together in another pie plate.
In a third pie plate, whisk together the panko, Parmesan, smoked paprika, and another big pinch of salt and pepper.
Dip the zucchini in the flour, then in egg, and then through the breadcrumb mixture. Place on a sheet tray and spritz with non-stick spray. Bake for 10 minutes, then flip, and continue cooking for 10 minutes more, until golden and crisp.
Apricot Sauce
In a blender, puree:
½ cup Pineapple Juice
2 ½ Tbs Dry Mustard
1 ½ Tbs soy sauce
Transfer to a bowl and stir in:
1 ½ cups apricot preserves
Serve the sauce warm.
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