Zucchini Fries

Another recipe to use up all those zucchini in the garden!  Found this on Betty Crocker.

2 - 6" zucchini
(I used one really big one, you know those ones that you don't even see until they are over a foot long!  But beware, the middle where the seeds are gets squishy so either scoop out the inside or use 2 6" like the recipe calls for.)
1 teaspoon salt (I used Johnny's seasoned salt and mixed it in with the flour.)
1/2 cup flour
2 eggs, beaten
1 cup Italian style bread crumbs
1/2 cup grated parmesan cheese

The original recipe says to place spears in colander over bowl; sprinkle with salt.  Cover; let stand at room temperature 4 hours so zucchini spears can dry.  Then is says to rinse again and dry with paper towels...  I did none of that!  I washed the zucchini, cut it up and started dipping...  and just mixed the salt in with the flour.


1. Heat oven to 425.  Line cookie sheet with parchment paper.  Spray with olive oil cooking spray.
2. Cut off ends of zucchini.  Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears.
3. You need 3 bowls, 1-flour/salt, 2-beaten eggs, 3-bread crumbs/cheese
4. Coat each spear with flour, dip in eggs and coat with bread crumbs.  Place on cookie sheet.
5. Bake 15-20 minutes turning spears over halfway through baking time, until golden brown.

Serve warm.  Great with marinara sauce or ranch dressing dip.