Thyme Zucchini Fries

I love fries & vegetables, so naturally I’m into zucchini fries! Crispy, herby, and salty on the outside with moist zucchini in the middle.

This recipe calls for panko crumbs and lots of fresh thyme! Simple ingredients made delicious.

We eat this with Whipped Feta Spinach Dip the combo is very Greek!

Tips: You can use either a baking tray or wire rack but the wire rack will give a crispy texture for longer. Make sure you place the cooked zucchini on paper towels for a couple of minutes after cooking particularly if you use the baking tray option.

A sprinkle of salt after the oven really boosts the flavor.

Enjoy!

Thyme Zucchini Fries

• 4 medium size zucchinis/courgettes

• 3 eggs

• 1 1/2 cups panko bread crumbs

• 3 tablespoons course bread crumbs

• 2 teaspoons salt

• 1 teaspoons garlic powder

• 1 1/2 teaspoons dried dill

• 3 teaspoons fresh thyme chopped

• 1/4 teaspoon cracked pepper

• Olive oil or rice bran oil cooking spray

Directions

1. Preheat oven to 375 degrees F / 190 degrees C fan bake. Line a large baking tray with baking paper or pull out your wire rack. Spray both with cooking spray.

2. Cut zucchini into fries roughly 3-inches / 8-cm in length. Set aside.

3. On a medium size plate whisk the eggs. In a bowl mix together bread crumbs, 1 1/2 teaspoons salt, garlic powder, dill, thyme, and pepper. Spread out onto a large plate.

4. Dip zucchini into egg, roll in the crumb mixture and place on baking sheet. Repeat for all your zucchini fries.

5. Spray fries with cooking spray (don’t forget this part!). Sprinkle remaining salt on top of your zucchinis. Place in oven for 22 - 25 minutes or until crispy and golden. Sprinkle a little extra salt on top.

6. Transfer fries onto a paper towel lined plate for a couple of minutes, especially if you used a baking tray. They will stay crispier for longer.

Enjoy with this amazing Whipped Feta Spinach Dip!

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