My go-to method for cooking veggies in the summer is to cut them in chunks, toss with EVOO and garlic salt, and grill them on a skewer. However, I've seen various versions of "zucchini fries" on Pinterest and wanted to give them a try.
If you Google, there are a bunch of different recipes out there, but this is the method I used!
Baked Squash Fries
1 medium-large squash of choice
1/4 cup Panko breadcrumbs
2 tbsp nutritional yeast (read about it here) or Parmesan cheese
Seasoning of choice (I like garlic salt, Italian seasoning, and pepper)
1 egg - beaten
Directions1. Slice up your zucchini/squash into spears. Toss a tablespoon or so of salt on top and let it sit in a colander for about an hour. This will help draw the moisture out of the squash. Once they've "sweated" it out - rinse them really well to help get rid of the salt. Pat them dry.
2. While your squash are sweatin' it out, line a cookie sheet with foil (this isn't necessary but sure makes clean up easier), put a cooling rack on the sheet and spray it with cooking spray.
3. You need one container for the egg mixture and one container for the breading mixture. There are 2 schools of thought with this: I chose the method of covering the slices with egg and then shaking them in the bag. You could also do the double dip method - first dip into egg, then dip into crumbs a slice or 2 at a time.
Shake shake shake!
4. Line the breaded beauties up on an oven rack and bake at 425 for 20-25 minutes until they're golden brown.
5. Eat those bad boys up! And yes - I ate ALL of those. A squash is about 50 calories, the breadcrumb mixture is around 75 calories, and I had about half of the egg left so that's around 35 calories - this makes the whole shebang around 160 calories!