Zucchini is an Amish homemaker’s best friend during the summer. This versatile vegetable can baked into breads, made into jam, sweetened into brownies, and even made into fries. Zucchini fries have been catching on in Amish homes as an alternative to the greasy fast-food versions. Don’t these look gorgeously delicious!? Most of the recipes are similar but this is a twist using Parmesan cheese. Yum!
- 1½ pounds zucchini, trimmed
- ½ cup all-purpose flour
- 2 tsp. kosher salt, divided
- ¾ tsp. ground black pepper, divided
- 3 large eggs
- 1½ cups plain bread crumbs
- ½ cup grated Parmesan cheese
- 1 Tbsp. chopped dill (optional)
- Preheat oven to 425°.
- Arrange an oven rack in the lower third of the oven and a second one in the center.
- Line 2 rimmed baking sheets with parchment paper.
- Cut zucchini into thick French-fry-size sticks, about 3 inches long.
- Arrange 3 shallow, wide bowls or pie plates in a row.
- In the first bowl, stir together flour, 1 tsp. salt, and ½ tsp. pepper. In the second bowl, whisk together eggs, ½ tsp. salt, and ¼ tsp. pepper.
- In the third bowl, combine bread crumbs, Parmesan, dill (if using), and ½ tsp. salt.
- Working in batches, first dip zucchini in flour, shaking off excess.
- Transfer to egg mixture and toss until coated.
- Let excess egg run off, then coat zucchini in bread crumb mixture.
- Arrange zucchini, without crowding, in a single layer on the prepared pans.
- Bake 15 minutes and then rotate the pans.
- Continue to bake until bread crumb coating is golden and crisp, 7 to 12 minutes more.