post by Melissa

We’ve been visiting the local produce stand near our parents’ house almost daily here in Michigan and the yellow and green zucchini have been tempting us. So we decided to make a little appetizer before dinner this weekend featuring these baked zucchini fries. They are amazing, light and healthy. Here’s another one of our favorite summer appetizers to try, too… a tomato filo tart.

Read more for the recipe.

Summer gives us so much zucchini. We grill it oftentimes, just marinading it with a little balsamic vinaigrette before throwing it on the hot grill. But here’s a great way to get the kids and those adults who don’t love zucchini to eat it up! This version uses panko which give them more of a crunch and the amazing combo of parmesan and lemon.

Baked Zucchini Fries

3-4 medium yellow or green zucchini

1 cup panko

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon lemon zest

2 eggs, beaten

parsley for garnish

1. Preheat oven to 425 degrees.

2. Cut zucchini lengthwise, then into 3 inch spears, about 1/2 inch thick.

3. Combine panko, parmesan cheese, salt, pepper and lemon zest in a bowl.

4. Beat eggs in another medium shallow bowl.

5. Dip zucchini sticks in eggs then roll in panko mixture to coat and place in single layer on baking sheet coated with cooking spray.

6. Bake at 425 degrees for 10 minutes, flip and bake another 10 minutes until crispy and browned. Top with chopped fresh parsley or dried parsley.

photos by Sara Albers and Melissa Fenlon for alice & lois design studios. all rights reserved.

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