{"id":18284,"date":"2021-03-26T16:02:54","date_gmt":"2021-03-26T20:02:54","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=18284"},"modified":"2022-06-07T17:50:52","modified_gmt":"2022-06-07T21:50:52","slug":"parmesan-zucchini-fries","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2021\/03\/26\/parmesan-zucchini-fries\/","title":{"rendered":"Parmesan Zucchini Fries"},"content":{"rendered":"\n<p>We had some leftover zucchini to use so last night when we cooked out burgers and veggie burgers I decided to make some &#8220;fries&#8221; for a side. They were SO good!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li> 3 large zucchini<\/li><li>1&nbsp;cup&nbsp;panko breadcrumbs<\/li><li>1\/2&nbsp;cup&nbsp;grated Parmesan-Romano cheese OR Parmesan<\/li><li>1 \u00bd&nbsp;tsp&nbsp;dry Italian seasoning<\/li><li>1&nbsp;tsp&nbsp;garlic salt<\/li><li>2&nbsp;large&nbsp;eggs&nbsp;beaten<\/li><li>\u00bd&nbsp;cup&nbsp;butter OR light butter&nbsp;melted<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat the oven to 450\u00b0F and line a large baking sheet with parchment paper. <\/li><li>Remove stem and cut zucchini through the middle into two equal halves. Next, slice each piece lengthwise in half.<\/li><li>Lay on the cutting board, flat side down, slicing into \u00bc-1\/3 inch slices.<\/li><li>On a plate or shallow dish, mix together panko italian breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended.<\/li><li>Dip zucchini in the egg wash then into the panko Parmesan breadcrumbs. Place side by side on the baking sheet.<\/li><li>Drizzle each with the melted butter.<\/li><li>Place into the preheated oven and bake for 18-20 minutes or until golden and crispy.<\/li><li>Allow to cool on the rack for a 2-3 minutes then carefully remove to a serving platter.<\/li><li>Serve immediately with your favorite dipping sauce.<\/li><\/ul>\n\n\n\n<p>I didn&#8217;t use any dipping sauce but read that ranch and marinara are both excellent options!<\/p>\n\n\n\n<p>recipe found here<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had some leftover zucchini to use so last night when we cooked out burgers and veggie burgers I decided to make some &#8220;fries&#8221; for a side. They were SO good! Ingredients 3 large zucchini 1&nbsp;cup&nbsp;panko breadcrumbs 1\/2&nbsp;cup&nbsp;grated Parmesan-Romano cheese OR Parmesan 1 \u00bd&nbsp;tsp&nbsp;dry Italian seasoning 1&nbsp;tsp&nbsp;garlic salt 2&nbsp;large&nbsp;eggs&nbsp;beaten \u00bd&nbsp;cup&nbsp;butter OR light butter&nbsp;melted Instructions Preheat the oven to 450\u00b0F and line a large baking sheet with parchment paper. Remove stem and cut zucchini through the middle into two equal halves. Next, slice each piece lengthwise in half. Lay on the cutting board, flat side down, slicing into \u00bc-1\/3 inch slices. On a plate or shallow dish, mix together panko italian breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended. Dip zucchini in the egg wash then into the panko Parmesan breadcrumbs. Place side by side on the baking sheet. Drizzle each with the melted butter. Place into the preheated oven and bake for 18-20 minutes or until golden and crispy. Allow to cool on the rack for a 2-3 minutes then carefully remove to a serving platter. Serve immediately with your favorite dipping sauce. I didn&#8217;t use any dipping sauce but read that ranch and marinara are both excellent options! recipe found here<\/p>\n","protected":false},"author":4,"featured_media":18285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,1],"tags":[],"class_list":["post-18284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2021\/03\/parmesan-zucchini-fries3.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/18284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=18284"}],"version-history":[{"count":4,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/18284\/revisions"}],"predecessor-version":[{"id":19186,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/18284\/revisions\/19186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/18285"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=18284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=18284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=18284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}