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Friday, April 15, 2011

Zucchini Fries - recipe

I'm well aware that my other recipes that I've listed here aren't exactly the healthiest of snacks. 
But I guess that's just me. While I think being healthy and fit is super important, I'm also a girl who loves  food. I think God gave us food not only to keep our bodies going, but also to enjoy.
And confession: I love desserts and junk food.

But I also don't want you to think that I'm about to bust out of my jeans here. My husband and I make an honest effort to for healthy choices as well. Here's one of our favorite veggies!

Technically speaking ... I guess they aren't really "fries" since they are baked and not fried. But who's counting?
This ingredient list is for a 2 person serving size.
I'm making a double batch in the pictures, don't let me fool ya!


 - two zucchinis
 - one egg
 - 1/3 cup of grated parmesan cheese
 - 1 Shake'N'Bake coating package*

*You see here that we used the Garlic and Herb flavor. I don't know that I'd recommend using this one unless you like a very bold flavor. But Shake'N'Bake makes all kinds of coatings, so pick your poison.

First up, preheat your oven to 450 degrees. 

Trim the ends off your zucchinis.

 Then cut them in half.

Grab each half and start slicing fry-like slivers.

Break your egg into a bowl and beat the egg.
Put your coating into the shaking bag along with the grated parmesan cheese. Shake a little to combine.

Grab a small handful of the slices and drop them into your egg bowl. Make sure each fry gets coated, but don't leave a ton of excess egg on them either.

Move the slices over to your Shake'N'Bake bag. Just let the excess liquid drip off them and back into the bowl before transfer. Shake the bag gently until all the slices have been adequately covered with the coating.

Lay the slices out onto a greased cookie sheet. Repeat this process until all your slices have been covered.

Place the pan in the oven for 15 minutes, turning them over halfway through.

Mmm, they go great with chicken dishes!


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