August 6, 2014
Parmesan Crusted Zucchini Fries
Utah State Fair Winner
So simple. So scrumptious. These Parmesan Crusted Zucchini Fries have just a few ingredients and taste amazing. Everyone give Maddie, first place winner at last year’s Utah State Fair (2013), a round of applause for this recipe! The 18-year-old blue ribbon winning cook told us her family makes this ALL THE TIME. I will now too as I have never seen my family devour zucchini so quickly! They were gone before I knew it.
From the first bite of these fresh tasting, crisp veggie fries, I immediately wished I had made a double batch. And they are baked not fried! Follow the steps below to make your own batch…or double batch!
Set your oven to 425 degrees F to preheat. Cut the zucchini into wedges/strips. I cut mine 2 to 3 inches long.
Grate the fresh Parmesan. It will go with the Bisquick and garlic seasoning as the coating. I did a little extra because I love Parmesan.
Combine Bisquick, garlic seasoning, and Parmesan cheese in a medium sized bowl. In a separate bowl, prep the egg wash by whisking together the egg and water. Then start your dipping and dredging.
Into the egg wash…
Then into the Bisquick mixture.
Pop them onto a greased baking sheet.
Then into the hot oven…for about 20 minutes. Turn them about half way through to get them browned on both sides. They go great with either marinara sauce or ranch dressing.
We all loved these tasty treats. Next time a triple batch might be in order?
-Crystal
Parmesan Crusted Zucchini Fries
1 cup Original Bisquick mix
1 1/2 tablespoons garlic herb seasoning
3/4 cup fresh grated Parmesan cheese
1 egg
1 tablespoon water
2-3 small zucchini, washed and cut into wedges/strips
Preheat oven to 425 degrees F. Mix Bisquick, garlic seasoning, and cheese together in a medium bowl. In separate bowl, beat egg and water. Dip zucchini in the egg and then coat with Bisquick mixture. Place on greased baking sheet. Bake for 20 to 25 minutes, or until golden brown. Optional: Turn fries halfway through baking time to evenly brown both sides. Serve hot and with ranch or marinara sauce.
-Recipe from Maddie, Utah State Fair, 2013 Bisquick Family Favorites Winner