The Sunday Cookbook: Baked Zucchini Fries
Gluten-free breadcrumb (or ground rice cereal for GF option)
3 medium-sized zucchini, cut into sticks
Preheat your oven to 390° F. Line a baking sheet with parchment paper and set aside.
Clean and cut the zucchini. Start by cutting the ends off, then cutting into thick "french-fry" shaped slices.
Using your Pampered Chef Coating Tray, or 3 bowls, add the flour in one tray and breadcrumbs in another. In the final tray, add the eggs and scramble.
Season the breadcrumb by combining garlic powder, onion powder, and sea salt.
Working in small batches to not overcrowd the bowls, toss the zucchini sticks in the flour, then the egg, and finally, in the breadcrumb.
Line the sticks in a single layer on the baking sheet.
Place the prepared pan in the oven, at the center of the oven, and bake for 25 to 30 minutes, until the sticks are tender but the breadcrumb is crunchy. For additional crunch, switch to the broiler and cook for about 1 minute. Keep an eye on the batch to ensure they don't burn.
This recipe also works great with an air-fryer:
set for 390° F
cook for 7 minutes.