I love zucchini, and it’s supposedly one of the most prolific producers in home gardens.. Of the 3 years I’ve planted it, that’s been true only 1 year. I harvested exactly *two* small ones this year before the vine borers got my plants. I’ve planted more since then but they aren’t yet mature enough to produce.
I tried these “fries” and they were a big hit! I repined it from my “food” board to my “I DID IT!” board.
Start by slicing the zucchini in strips about 1/2 x 1/2 and 4 inches long.
The recipe called for dipping in an egg wash but I used buttermilk. (like I do for my fried chicken) I like lots of pepper too! Here is where you season them, though you can add seasons in your bread crumbs too.
Line a pan with parchment paper, then lay the strips on a wire rack and bake at 450 for about 15 minutes. Lots of variables can change the cooking time– the thickness of the zucchini, how much water it has– so check often. Cook it to the degree of brownness you like. Delish!