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Summer Squash and Zucchini Fries

July 15, 2011

I wanted to share another recipe before the weekend begins and it couldn’t be more perfect for a summer meal: squash and zucchini fries!  I’ve had this recipe saved in my inbox and I was so excited to finally test it out.  The good news?  I wasn’t disappointed!

Zucchini/Squash Oven Fries

1 1/2 pounds Zucchini and summer squash
1/2 cup All purpose flour
1/2 cup Pecans or walnuts (ground)
2 tablespoons Cornmeal
1 teaspoon Salt
2 Egg whites (lightly beaten)
Olive oil

1. Preheat oven to 400F and line 2 baking sheets with parchment. Drizzle olive oil on the parchment and spread it evenly with your fingers, coating the whole surface.
2. Mix flour, ground nuts, cornmeal and salt in a plastic bag, set aside.
3. Prepare zucchini and squash by cutting in half. Cut each cylinder in half in half lengthwise, and then into individual fry size. You should have about 8 fries per cylinder. It is best to ensure each fry has skin on it to help them hold up when cooking.
4. Toss all vegetables in egg white, then put half in the plastic bag and shake until they are well-coated. Remove and place in a single layer on a baking sheet. Repeat with remaining pieces. Once all the pieces are arranged on the sheets, drizzle with a little olive oil.
5. Bake for 20 minutes, rotate racks, and flip each piece over. Bake another 15-20 minutes, or until crispy and golden.

Kate’s Thoughts

I also tried out eggplant using this same recipe, but found that squash and zucchini worked much better.  Oven fries are a great alternative to their fat rich fried cousins, and by substituting squash and zucchini you bump up your nutritious intake.  Plus the ground nuts add a lot of wonderful flavor and crunch!

Adapted from Prairie Table

2 Comments leave one →
  1. July 31, 2011 3:51 pm

    Love your blog!! I can’t wait to make some of these DEE-lish recipes!! Thank you!!

    • August 1, 2011 3:24 pm

      Thank you so much! It always makes my day to hear someone is enjoying the work I do 🙂

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