The quest to find new and exciting gluten- and sugar-free recipes marches on. In this instance, it led us to zucchini fries. We had half a hunk of Parmesan cheese in the fridge we needed to use up before going to France, so I was immediately drawn to this recipe. All I had to do was buy some zucchini and a lemon.
And the end result was a win. We're a little dumb and forgot to salt and pepper the zucchini after putting the cheese on top, but other than that, they're great. The lemon gives a great zest, and the Parmesan gets crusty and crunchy on top, which I adore. We might let them cook longer next time to make them even crunchier.
If you're in a vegetable rut, try these guys. We served them with The Big Cheese sausage from Lowe's, and it was a satisfying, delicious, and easy meal. Have you ever made zucchini fries and have any tweaks you think we should use next time? These were good, but I feel like they could be better. Let me know in the comments below!
E and B
parmesan zucchini fries
1.5 pounds zucchini (I used 3 good-sized zucchini)
2 tablespoons olive oil
zest of one small lemon
2 cloves garlic, finely minced (we used like, 5)
3/4 cup finely shredded (not powdered) Parmesan cheese - we didn't measure, just kind of sprinkled
freshly ground salt and black pepper - this is important, don't forget
Preheat oven to 350.
Line a rimmed cookie sheet with foil.
Cut zucchini into thick wedges.
In a small bowl, whisk together oil, lemon zest, and garlic.
Line up zucchini on the baking sheet and brush oil mixture on top, being sure to spread the lemon zest and garlic evenly, since they tend to clump.
Sprinkle the top of the zucchini with Parmesan, and be sure to salt and pepper!
Bake for 11-13 minutes, then adjust the oven rack near the top and broil for several minutes until the Parmesan is nice and golden brown.
Recipe from Cooking Classy.