Baked Zucchini Parm Fries

These zucchini fries are so tasty! They would make a great appetizer or even a great side dish for dinner.

Quick tip: For a gluten free version, opt for gluten free bread crumbs and gluten free flour of your choice!

Zucchini Fries (Image Source: Molly Morgan)

Zucchini Fries
Serves 8

Ingredients:
2 zucchini (medium to large)
2 cups seasoned bread crumbs
1 cups shredded Parmesan cheese
2 cups whole wheat flour
2 eggs
2 tablespoons milk
olive oil

Directions:

1. Preheat oven to 425 degrees.

2. Prepare the zucchini by slicing into 1/4-inch thick strips.

3. Arrange 3 bowls and prepare as follows: one bowl with the two eggs and milk whisked together, one bowl with the flour, and one bowl with the bread crumbs and Parmesan cheese mixed together.

4. Working in batches take the zucchini slices and first dip in the egg mixture, then the flour, and then the bread crumb mixture. Arrange on baking sheet. Spray lightly with olive oil.

5. Bake for 30 minutes, flipping the fries half-way through baking.

   Serving suggestions: These taste great on tacos, dipped in your favorite sauce, or even just as is!
   

Baked Zucchini Parmesean

Zucchini becomes so plentiful this time of year and it can make such a delicious base for a meal! This baked zucchini Parmesan recipe comes together quickly and is so good. Plus you can make it vegetarian or vegan!

For the vegetarian/vegan option choose a vegan sausage like Wegman’s Don’t Be Piggy Sausage Style crumbles, available in the freezer section and your favorite vegan cheese substitute like Daiya Mozzarella Cheese substitute.

Baked Zucchini Parmesan - Image Source: Getty Images

Baked Parmesan Zucchini

Serves 4

Ingredients:
4 medium zucchini
½ cup chopped sweet onion (1 small onion)
13 ounces vegan sausage crumbles or 1 pound of Italian Sausage*
1 teaspoon garlic powder
1 cup pasta sauce
1 cup shredded mozzarella

*If using Italian Sausage, buy crumbled sausage or remove sausage from the casing

Directions:

1. Preheat the oven to 400 degrees F and prepare a 9” x 13” baking dish with non-stick cooking spray.

2. Slice each zucchini in half lengthwise then using a spoon scoop out the center of the zucchini, reserve the scooped part of the vegetable.* Leave about ¼-inch in thickness, this will form a zucchini ‘boat’.

   *An ice cream scoop or spoon works well to scoop the zucchini!

3. Chop the reserved zucchini into bite-size pieces.

4. In a skillet combine the onion and sausage crumbles, cook until the sausage is cooked throughout and the onions are tender. Then add the garlic powder and pasta sauce. Cook for 3 – 5 minutes to heat the pasta sauce.

5. Fill each zucchini with the sausage mixture and then top each with shredded mozzarella cheese. Bake for 30 – 35 minutes.

Nutrition Facts (per serving): 245 calories, 10 grams fat, 4 grams saturated fat, 0 grams trans fat, 20 milligrams cholesterol, 850 milligrams sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams sugar, 19 grams protein