Ingredients

Scale

For the Parmesan-Tarragon breadcrumbs:

2 cups whole wheat breadcrumbs
1/2 cup cornmeal (optional, but it adds a nice crunch factor0
1/2 – 1 teaspoon granulated garlic
1/2 – 1 cup grated Parmesan or Asiago cheese
1 – 2 teaspoons Red Robin Seasoning
Several fresh sprigs of tarragon & chives and a few oregano leaves or sprigs of dill

For the zucchini fries:

2–3 small to medium zucchini
2 eggs
flour
1 – 2 Tablespoons olive oil
Marinara or ranch sauce, for dipping

Instructions

Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Mix all ingredients for the breadcrumb mixture together in a bowl. Set most of the breadcrumbs aside and put some in a bowl.
Chop off the stem end, then cut the zucchini in half horizontally and cut each piece into 4 “sticks” by making two vertical cuts.
Get out two more bowls. Put some flour in one bowl and crack the eggs in the other. Whisk the eggs till they are fluffy. Dip each zucchini stick in the flour to coat, then in the eggs, then set the stick in the breadcrumb mixture and gently coat them fully with crumbs. Set on a baking sheet and repeat with the rest of the zucchini sticks. Drizzle the sticks with olive oil.
Bake at 400 for 15 – 20 minutes or until they are golden brown. Serve with dipping sauce.

Notes

You will have more breading here than you need for this recipe. Use it to make extra zucchini fries to freeze and reheat later … or freeze the breadcrumbs and use it for breading fish or chicken.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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