Parmesan Zucchini Fries

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I love fried zucchini, but don’t like the mess from frying zucchini in a pan.  These Parmesan Zucchini Fries, fried in the oven, are easy to make, a bit less greasy, and oh-so-good!   The butter brings out a subtle sweetness in the zucchini, and the Parmesan adds a nice zip to the fries–they come out of the oven crunchy on the outside, and soft and juicy inside.  These Parmesan Zucchini Fries can be cut a little thinner, but don’t cut too thin or they will burn easily.  Serve with ranch dressing or honey mustard dip, or eat them plain like I do!

Parmesan Zucchini Fries

• 4-5 Zucchini
• 3-4 Tbsp. Butter, melted
• 1/2 c. Italian Bread crumbs
• 3 Tbsp. Grated Parmesan cheese
• 1 Tbsp. Garlic Salt

Preheat oven to 400 degrees.  Wash the zucchini and cut off the ends.  Cut zucchini in quarters, so they are shaped like spears.  Place the melted butter in a large wide bowl.  Put the bread crumbs, Parmesan cheese, and garlic salt in a large bowl.  Roll the zucchini spears into the butter, let the butter drip off, then place in the bowl of bread crumbs.

Roll to coat the zucchini well.  If you have any remaining butter, brush some on a foiled lined baking sheet, place the Parmesan zucchini fries and place in the oven.  Bake about 15-18 minutes, until golden brown.   These Parmesan zucchini fries go perfect with this Cornell-Brooks BBQ chicken and homemade potato salad!

Note:  We like our Parmesan Zucchini fries with the green skin left on but you can peel the skin off before coating in the butter and bread crumbs if you’d like.

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