ovenfriedcourgette

Originally uploaded by mosli

The first of the squash seasons is upon us! Summer squashes are some of my favourites from the number of things you can do with them. Grilled, broiled, baked, or fried, you can even use them in baking. Jessica at work has an amazingly productive garden and has been bringing in some of the bumper crop for us poor city dwellers. So with an icebox full of yellow crook-necks and courgettes (zucchini, to you) I’ve been very much enjoying the possibilities.

For with last night’s dinner, I decided to make courgette oven fries, similar to the fried zucchini you find in restaurants, but a lot healthier. Simply because I’m out of marinara sauce, i made a quick honey mustard sauce to got with them. D liked them so much, I put some in his bento for today.

 

Courgette (zucchini) oven fries

  • 1 large courgette, cut into 1/4 thin slices or wedges
  • 2 eggs, well beaten
  • 1 cup flour
  • 2 cups bread crumbs (seasoned)

Preheat oven to 400F. Spray baking sheet with cooking spray or drizzle with olive oil. Take each piece of courgette, dredge in flour, coat in egg, then cover in bread crumbs. Shake off excess and place on baking sheet. Bake for 20 minutes or until golden brown, flipping once.  (hint: if your bread crumbs aren’t seasoned, make your own by adding basil, oregano, parmesan cheese, or other herbs and spices you might like)