Auntie Em's Guide to Life

A guide to all the important things in life- marriage, family, cooking, gardening, reading, travel, Christian living… And whatever else grabs my attention!

I Saw it on Pinterest! Zucchini Fries

oven fried zucchini fries

oven fried zucchini fries

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.

oven fried zucchini friesThen dip in some kind of breading. I used Italian style Panko. I got some rice-flour “Gourmet Fish Fry” that I want to try, too. Cornmeal would also be good.

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!

oven fried zucchini fries oven fried zucchini fries

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Update: Auntie Em’s Country Squash and Italian Zucchini

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Auntie Em fixed squash for supper tonight. (We have “supper” in the country!) I love summertime, when I can get it fresh. True confession, though: I like *zucchini better. You can fix it just the same way. As always, measurements are guesstimates and you need to adjust flavors to suit your family!

Preheat a skillet on fairly high heat- I like to use a cast iron for this. When the rim is hot to the touch, drizzle some oil. Next, chop some onion. I used about 1/2 cup. Put it in to sauté

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Then slice your squash. I like to split them longways, and split the fat part again if it’s too big.

Then slice about 1/4 -1/2 inch thick. Put them in (A real chef would say wait til they are all chopped and put them in together so they will chop evenly, but whatever… 4 chopped squash won’t fit on my cutting board, so in they go when I get too crowded!) At this point I added a couple of small cloves of garlic. It tends to burn, so I don’t put it in at the beginning. I do the Rachel Ray “smash”, then peel and mince.

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Stir everything up good- add some butter! Salt and pepper. Squash is pretty bland so I like a lot. Cover and lower the temp a little. Don’t cook it too long, and add broth if there is not liquid visible on the bottom. Depending on the squash, some amount of moisture will cook out so you might not need to add any. Not too much, you don’t want it soggy!

Serve it up hot and you will love it!

*NOTE: Added August 12, 2012– I fixed zucchini like the squash, but added a large can of Italian chopped tomatoes and a little water, covered, and cooked till tender. YUM!!

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