Side Dishes, Vegetarian

Zucchini Fries

As healthy as I try to be, fries have always been a weakness of mine. I even admit to having a bag of frozen crinkle cut fries in the freezer every now and then. The combo of crunchiness, saltiness and really the vehicle for ketchup is what I crave. To keep the frozen fries habit under control, sweet potato and zucchini fries have become a regular week night side. Crunchy, a reasonable amount of salty AND each have actual nutrition benefits. Here’s my simple zucchini fries recipe….


What You Need:

  • 1 zucchini
  • 2 egg whites
  • Few splashes of skim milk
  • 1/3 cup white whole wheat flour
  • 1/4 cup seasoned whole wheat breadcrumbs

Notes: 1) Depending on the size of the zucchini, one is enough for two servings or two generous servings that could possibly be stretched to three. 2) I use 4C seasoned whole wheat crumbs. The whole wheat is healthier and the seasoning makes a recipe like this easy.

What You Do:

1) To get ready, preheat the over to 425. Beat the two egg whites and few splashes of skim milk in a shallow bowl and set aside. Pour the 1/4 cup breadcrumbs in another shallow bowl and set aside as well.

2) Slice up the zucchini. I cut it right in half, slice the the halves length wise and then continue slicing from there.


3) Toss the slices and flour in a bowl until all slices are lightly coated with flour.

IMG_8202 (1)

4) Dip each slice into the egg white and milk mixture, letting the excess drip off. Then, coat with bread crumbs. Place coated fries on a lined baking sheet in a single layer.

5) Bake at 425 for about 20 minutes. I like to place on a higher shelf so they get a little crispy.

Enjoy! These are great with my salmon burger recipe ๐Ÿ™‚






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