Baked Zucchini Fries

baked_zucchini_fries

With summer coming to a close, so does our version of French fries.  These baked zucchini fries make a great side dish or snack (or in the case of my kids, their main course).  Pair it with this homemade avocado ranch dipping sauce, and you’ll have a great snack for watching that football game with your adult pals.

Ingredients
1 large zucchini, cut into fry shape
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese
cooking spray

Directions
Preheat the oven to 425°F.  Take a cookie sheet, line it with foil, then spray with cooking spray.

Combine the bread crumbs and cheese in a shallow bowl.  Whisk eggs in a separate shallow bowl.

Take the zucchini, dip in the eggs, coat in the bread crumb mixture, and then place on your baking sheet.

Place in the oven for 20 minutes, turning the fries over after 10 minutes.

Cook’s Notes
chef_OllieThis is actually a great recipe to have a toddler help you with.  My son loves to help out in the kitchen, and this is our go to recipe to make his “French fries” (this is what he calls them).  I have him beat the eggs a little.  I place the zucchini in the eggs and then mix it in the bread crumbs.  I then have him fish for the zucchini to place on the baking sheet.  Obviously, you know your child best, so whatever task you feel comfortable with them doing you should have them do.  Just make sure you aren’t too pressed for time since little kids are super super slow, and that you are ok with a mess because little kids just don’t know what clean really means.

eatingThis is also a great baby led weaning recipe.  The fries provide different, great textures–the crunchy coat and the soft middle of the zucchini.  It’s also a great shape for your baby to easily pick up on their own to feed themselves.  They might not be so keen on the dipping sauce, but they will love the fries themselves.

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Zucchini Carrot Fritter

zuccini_carrot_fritter

Of all the recipes I have to get vegetables in Baby Monster, this is the one that he always enjoys.  And when you serve it with a dill sour cream sauce, it works as a great adult appetizer or munchie.  Adults love it, Baby Monster loves it–win win!

Ingredients
2 medium zucchinis, grated
2-3 medium carrots, grated
3 large eggs
~1/4 cup flour (I use whole wheat)
pepper, nutmeg to taste (salt optional*)
1 cup olive oil (for shallow frying)

Directions
Grate your zucchinis and carrots.  I use my food processor with the grater attachment to save time.  Add eggs and stir to combine.  Add your seasonings and stir again.  Then add your flour and combine until the vegetables become pancake like.  You may need more or less flour depending on the size of your vegetables.

Heat the olive oil in a shallow pan over medium heat.  I take a cookie scoop to scoop the vegetable mixture, place it in the hot oil, and then I use the back of the scoop to flatten it out to make a pancake.  Alternatively, you can use a spoon to do this, but I find the cookie scoop the easiest.  I usually put about 4 or 5 in a pan, but don’t over crowd your pan because it will cool your oil and makes the food more greasy.  Fry on each side for 2-3 minutes.  Transfer to a power towel covered plate.  You can serve as is or add more salt before serving.

*Salt should not be consumed by babies and young children, especially if they have difficulty drinking water.  Every child is different; use what you see fit.