Mediterranean Style Baked Parmesan Zucchini Fries

Every year, my garden offers a bountiful harvest of zucchinis, their light green skin glowing amidst the foliage. I’ve always had a soft spot for these versatile veggies. I relish stuffing them with a savory mix of rice and lamb or turning them into crispy zucchini fritters when they’re young and tender. I wanted to venture more this season – turning them into fries! But not just any fries. Instead of diving into a hot oil vat, I let the oven do its magic. The result? Absolutely delectable baked zucchini fries that captured the essence of the Mediterranean.

Zucchini is not just a staple in my garden but also in Mediterranean diets. Renowned for its versatility, it’s found in countless dishes across the sunny coastline, from Greece to Spain. I’ve added another delicious preparation to my repertoire with these baked Parmesan zucchini fries.

Why Go Mediterranean?

The Mediterranean diet isn’t just about taste; it’s about wholesome food that’s good for the soul and body. Rich in fresh vegetables, whole grains, and heart-healthy fats, it’s no wonder this diet has taken the world by storm. But who said healthy can’t be delicious? These baked zucchini sticks perfectly embody easy Mediterranean diet recipes, merging health with taste.

Tips & Tricks for Extra Crispy Baked Zucchini Fries:

Ensure the zucchini sticks are adequately dried before coating for the best crispy results. Baking at a higher temperature, like 425°F, can give them that perfect crunch. Remember, space is key; don’t crowd them on the baking sheet. Panko breadcrumbs can offer an even crispier crust due to their larger size. A light spray of cooking oil just before baking and using a wire rack for even air circulation can make all the difference in achieving that perfect golden crunch.

Frequently Asked Questions & Tips:

Are these zucchini fries gluten-free?
They are not in the original recipe but can easily be made! Just substitute the all-purpose flour and breadcrumbs with gluten-free versions. And speaking of leftovers – if you have any, store them in an airtight container in the refrigerator. They’re best consumed within 2-3 days, and a quick reheating in the oven brings back that crispiness.

Wondering about sauce pairings?
While my favorite dip is Romesco sauce, check the recipe here! The beauty of these fries is their versatility in pairing. They taste wonderful with tzatziki, aioli, marinara sauce, creamy hummus, and even the spicy kick of muhammara dip. And if Parmesan isn’t your cheese of choice, feel free to experiment. Asiago, Pecorino, or even Feta can bring their unique flavors.

Thinking of a main course to serve them with?
These zucchini fries can accompany grilled chicken or fish. But they’re so delightful that sometimes I just enjoy them as a standalone snack with a medley of dips. And if you ever think of swapping out zucchini – eggplant, bell peppers, or sweet potatoes, adapt wonderfully to this Mediterranean style.