For breadcrumbs, I personally don’t love the grocery store brands, as they’re processed and leave an aftertaste. Instead, I choose to keep the ends from loafs of bread and use my food processor to make homemade breadcrumbs. I season it with Paprika, garlic powder and onion powder for the best flavor, and a perfect coating.
Zucchini Baked Fries:
Prep Time: 20 minuets
1 cup breadcrumbs
½ tsp Oregano
½ tsp Basil
½ tsp dried rosemary
½ tsp garlic powder
½ tsp Onion powder
Kosher salt and Black Pepper to taste
½ cup all purpose flour
2 large eggs, whites and yolk separated
4 zucchinis cut into quarters, horizontally
Optional: Parmesan Cheese
Preheat oven to 425 degrees Celsius and line a pan with a baking sheet.
Combine breadcrumbs, oregano, basil, rosemary, garlic powder, salt, pepper, and flour in a large bowl. Beat the egg whites in a medium-size bowl, until foamy and put them aside.
Pat the zucchini quarters dry with a towel. Coat the zucchini in the egg whites and then dip them into the breadcrumb mixture.
Arrange the quarters in an even layer on a baking sheet coated with cooking spray, making sure they do not touch. Bake for about 10-15 minutes.
Once they are crispy, you may season with parmesan for extra flavor.
The zucchini baked fries are a perfectly healthy meal, with a street food vibe. It is a burst of flavor, with an Israeli touch. This dish is vegan so anyone can enjoy it.
If you are in a cooking mood – check out some of my other recipes here.