Crispy "Garlic Bread" Zucchini Fries

https://medium.com/@ashmorefilm/crispy-garlic-bread-zucchini-fries-a1e3f8bbbb44

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Anthony Ashmore

Step One

• Two to Three Large Zucchinis

Slice each Zucchini in half vertically.

With a teaspoon, core out a moderate amount of the pulp in the middle of of each zucchini.

TIP: This is what helps the Zucchini to crisp up in the Oven and not turn out watery.

Once cored, chop each half into halves.

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Step Two

• A Quarter of a Cup of Melted Salted Butter
• A Quarter of a Cup of Extra Virgin Olive Oil
• One Tablespoon of Freshly Minced Garlic
• One Tablespoon of Freshly Minced Basil
• One Tablespoon of Freshly Minced Parsley
• One Teaspoon of Red Pepper Flake
• One Tablespoon of Grated Parmesan
• One Teaspoon of Salt
• One Teaspoon of Pepper
• Half a Teaspoon of Dry Oregano
• Half a Teaspoon of Dry Basil
• One Teaspoon of Garlic Powder
• Half a Teaspoon of Granulated Sugar
• Half a Teaspoon of Onion Flake

Place the Zucchini wedges onto a baking sheet that has been lightly greased with Olive Oil.

Mix all the aforementioned ingredients together into a Measuring Cup and whisk.

Once Combined, Brush each individual Zucchini wedge until each side is fully coated.

Once each wedge is coated, drizzle any left over marinade into the bottom of the sheet pan.

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Step Three

• A Half a Cup of Bread Crumb
• Four Tablespoons of Parmesan Cheese
• One Teaspoon of Flour
• One Teaspoon of Salt
• One Teaspoon of Pepper

Combine Bread Crumb Mixture together in a small bowl and sprinkle over each individual zucchini wedge.

Place into a 425 Degree Convection Oven for 20–25 Minutes, until golden brown with crispy edges.

bon appetit