Holy moly! I am going to get a ton of zucchini this year. Seriously, my zucchini plants are taking over my entire garden. Over the weekend, I went out to water the garden and I picked 2 ginormous zucchini. I decided I would use one to make chocolate cake, but that only ended up using half a zucchini. I still had one and half zucchini sitting in my kitchen and I can't forget that I still have a ton of zucchini growing outside. I really have no idea what to do with that much zucchini. My sister-in-law suggested zucchini fries. I sat down and found a recipe on Our Best Bites and it looked super easy, so I sliced up some zucchini and tried the recipe out. It was easy and these fries were delicious. The were the perfect side to the Italian Sausage Sandwiches we had for dinner last night. These fries will probably make a couple dozen more appearances out our house this summer. As for the sauce, the recipes I looked at served them with ranch or marinara. The ranch sounded good to me, but I wanted to improve my ranch a little bit. What can I say? I like garlic.
- 2-3 large zucchini
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, lightly beaten
Preheat oven to 425F. Slice zucchini into strips. Mix bread crumbs and cheese in gallon ziploc bag. Dip zucchini strips into eggs and then toss in bread crumb mixture. Place coated zucchini on a baking sheet coated with cooking spray. Bake at for 12 minutes then flip zucchini over and bake for another 12 minutes until zucchini are crispy.
Garlic Ranch Sauce
- 1/2 cup buttermilk ranch dressing
- 2 tablespoons mayonnaise
- 2-3 cloves minced or pressed garlic
Mix all ingredients together.