Enter zucchini fries! They are easy to make and much nicer to my mid-region. They are delightful as a snack or as a side dish (I had mine aside homemade bean burgers!). I spike up the addicting factor with romano cheese and dried dill. Yum.
Instead of the typical Italian seasoning of parmesan cheese and oregano, I wanted to do a slightly different flavor profile that is somewhat unexpected without straying too far from the familiar. The outcome was fantastic!
We ate a ton of them and still had leftovers, so you can decide how much you'd like to make. It is totally doable as a small or large batch item. I cut my leftovers into pieces and threw them into a salad for lunch the next day. It was a nice change from your typical salad!
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Servings: 4-6 people (as a side dish)
You Will Need:
- 2 small zucchinis
- 1/4 cup romano cheese, freshly grated
- 1/2 cup plain breadcrumbs
- 1 tsp dried dill
- 1/4 tsp salt
- olive oil
- Preheat the oven to 450 degrees. Line a sheet pan with aluminum foil and brush with olive oil.
- Cut zucchini into sticks, mimicking your average fry, skin on (no need to peel).
- In a small bowl, combine romano cheese, breadcrumbs, dried dill, and salt and mix with your fingers to combine evenly.
- In another small bowl, pour a small amount of olive oil (you can always pour more if needed, but you don't want to waste by pouring too much).
- Coat zucchini sticks in olive oil letting access drip off (I dipped my fingers then coated with my hands - you do NOT want to over-saturate your zucchini with oil) then coat with breadcrumb mixture, pressing to make coating stick.
- Lay out zucchini sticks on the baking sheet in a single layer. Place in the oven and cook for 25-30 minutes, turning over halfway through, until golden brown and crispy. Serve with a dipping sauce of your choice!
What will you pair your zucchini fries with?