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.
1 large zucchini, cut into fry shape
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese
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.
This 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.
This 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.