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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Monday, September 2, 2013

Baked Zucchini Fries

It's zucchini season...I don't know about you, but I am seeing zucchini all around these days.  I needed to find a new recipe for Addicted to Recipes, so I took to Pinterest, and found this recipe from Budget Bytes.

1 medium sized zucchini 
Baked Zucchini Fries | Addicted to Recipes

1/4 cup flour
2 eggs
1/4 teaspoon salt
1 cup panko
1/4 cup parmesan cheese, freshly grated
1 tablespoon Italian seasoning

Preheat oven to 425.

Take your zucchini, wash and dry it.  Slice off ends, cut the zucchini in half, and slice into generous, but not too thick "fries" (about 1/2" thick). 

Take three bowls, one for flour, one for eggs, and one for a mix of the panko, parmesan cheese, salt and Italian seasoning.

Line up your bowls (flour, egg, panko).  Take your zucchini and piece by piece dip into each bowl (coat with flour, dip with egg, coat with panko).  Place on a baking sheet (lined with parchment paper).  Continue through all of the slices of zucchini.

Bake the zucchini for 15 minutes, or until they start to brown.

These certainly were tasty, and a nice change to regular fries.  However, I would add a little more kick to the seasoning.  Maybe some of that Cajun spice :-)


  1. I have zucchini growing like crazy in the garden so I will definitely be making these!

  2. I didn't think I could find a way to make zucchini that my family would eat but these would be a hit! Thanks for the recipe.


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