Today’s ingredient is Zucchini.
What a versatile little veggie, that zucchini. You can make veg only dishes, make a salsa, bread, or just chop it up and saute it in butter and garlic and it would be fantastic.
But today I decided to make a disguise for it. A french fry disguise 😉
Hoping to spark interest in my picky daughter that won’t eat a thing, I used my Cuisinart food processor to grind up some flavored tortilla chips to dress up sticks of this wonderful little green.
High in Vitamins A and C, this well known summer squash has a history of cooling off over-heated outdoor workers.
So, at your next pool party when a sweaty guest digs a Bud Light out of your cooler you know to knock that out of their hand and hand them an ice cold zuke.
I’m kidding. But they shouldn’t be drinking all your Bud Light anyway, right?
However, you could serve these as an appetizer….
3 healthy sized Zucchini squashes – I don’t think squashes (plural of squash, but squash itself may be plural) sounds correct but I think it is, and since my partner happens to be a school teacher, I better be on my game 😉
2 cups tortilla chips, I used Tostitos Fire Roasted Chipotle flavor
2 eggs, whisked
Pam – or any cooking spray
Heat oven to 425º, then spray a cooking sheet with cooking spray. In a food processor – or in a big zip lock bag – grind the chips until they are like breadcrumbs.
Slice the zucchini into french fry shapes. Dip them into the egg, then roll in the chip crumbs.
Lay flat on the cookie sheet, and spray the tops of them with the cooking spray. Bake for 15-20 minutes, or until the tops are beginning to brown. Remove from heat and place on paper towels.
1 garlic clove, minced
1 tbsp olive oil
1 28 oz can crushed tomatoes
1/2 stick salted butter
1 tbsp dried basil
1 tbsp seasoned salt
1 tsp balsamic vinegar
Heat the olive oil over medium high heat in a medium sized sauce pan. Add the garlic, and stir until fragrant. Add the rest of the ingredients, bring to a boil, stir and cover. Reduce heat to medium-low. Stir occasionally, but keep it covered. If it’s boiling over medium-low, reduce to low. Remove from heat in about 15 minutes.
Serve the Zucchini Fries with the Marinara.
And did Katie eat them, you ask? Yes! She did! Huge victory in this house.
Now, visit Sunny – I have no idea what she has planned for her zucchini – but I’m sure it’s amazing. Let us know what you plan on doing with all the zucchini growing in your gardens!!
TriciaJuly 18, 2011 at 1:21 PM
Saw your recipe on the Zucchini Blog Hop..can’t wait to try these. They look delicious! Thanks for sharing!
Kay JohnsonJuly 17, 2011 at 10:15 AM
Just popped in from the zucchini blog hop!
I love this idea for zucchini!
Dixie ChikJuly 17, 2011 at 10:26 AM
Thanks Kay! It’s so easy and good!
mariJuly 16, 2011 at 5:01 PM
MarieJune 24, 2011 at 11:05 PM
Never woulda thought it! Sounds great- always have way too
many to know what to do with! Will try this!
JennyJune 23, 2011 at 3:17 PM
I love zucchinni anything. And these look great!
TiffanyJune 14, 2011 at 6:32 PM
These fries look fantastic!
Dana SalvoJune 9, 2011 at 9:44 AM
mmm I love these. Never tried balsamic in my Marinara though. Something new for me 🙂 Looks great I’m so hungry now!
SutapaJune 9, 2011 at 6:07 AM
This is a lovely snacks idea and with Marinara sauce, I think I will finish the whole batch within a sec!
RachJune 6, 2011 at 6:11 PM
These look delicious! What a great idea!
Raquel.ErecipeJune 6, 2011 at 6:00 PM
OMG, I thought is a chicken strip at first, because when I open this website I scroll down the pictures, then when I read I amazed it is a zuchinni! lol. I love it.
Heather @ Kiss My BroccoliJune 6, 2011 at 5:13 PM
GENIUS!!! I absolutely LOVE zucchini any way you serve it! I can’t believe I’ve never thought to make fries out of them…and flavored with chipotle tortilla chips?! Be still my heart!!
kitchenarianJune 6, 2011 at 3:03 PM
Such a great idea. I am going to have to try that. They look delicious.