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Zucchini crunch
Kitchen Side Dish Vegetable Vegetarian

Zucchini Fries with Panko and Dizzy Pig Seasonings

By Chris Capell & Mary Ann Francis

What a great way to cook a somewhat “average” vegetable. Dizzy Pig seasonings are the perfect flavor compliment, and the browning of the breading gives it an amazing flavor and texture.

Ingredients

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  • 3 medium zucchini
  • 1 cup panko breadcrumbs
  • 1 cup fresh grated good quality grated parmesan cheese
  • 1-2 Tbsp Dizzy Pig® Raging River or Shakin the Tree
  • 1 egg with a splash of milk

Directions

  1. Preheat the oven to 450°F degrees. Grease a cookie sheet, or line it with parchment paper.
  2. Wash zucchini, and slice them into half rounds 1/2 inch thick.
  3. Mix the panko, parmesan cheese, and Raging River or Shakin the Tree in a bowl, and toss to mix.
  4. Mix egg with splash of milk in bowl to make a thick egg wash.
  5. Soak a few pieces of zucchini at a time in the egg wash.
  6. Dredge in the panko mixture and place on the greased cookie sheet as you go along. The chunks will not be completely covered in the breading mixture. That’s ok.
  7. Bake for about 15 minutes, until brown on the outside and cooked through.
  8. When they’re done, they will be very hot. However they cool very quickly, so eat them right away!

Step by Step

Slice zucchinis into half rounds 1/2 inch thick.
You can see that three zucchini will make quite a few chips.
Mix breading
Mix the panko, parmesan cheese, and Raging River or Shakin the Tree rub together in a bowl, and toss to mix.
Egg wash
Make the egg wash. Then, working with a few pieces of zucchini at a time, soak in the egg wash and dredge in the panko mixture.
The chunks will not be completely covered in the breading mixture.
Zucchini crunch
When they’re done, they will be very hot. However they cool very quickly, so eat them right away!
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