And of course, Zucchini Muffins are a classic.
These baked zucchini “fries” or sticks are equally easy and tasty. I’d planned them as a side dish with a grilled flat iron steak, but menu plans fall apart sometimes and we ended up eating them with fish. They would be fabulous with chicken, too, or that beef. They'll be a regular in our household, for sure.
Zucchini and tomato sauce are a natural combination, but if someone in your household disagrees, serve the marinara on the side instead of drizzled over the vegetables. Make sure the herbs or spices in your tomato sauce compliment the flavors of your main dish.
Buon appetivo!
CONGRATULATIONS to Vicki Delany on the launch today of her newest Year-Round Christmas mystery. I read it last spring while traveling and completely forgot I was in the air in April and not in Rudolph, NY in December! Here's what I said about it:
"Have Yourself a Deadly Little Christmas, the latest in Vicki Delany’s Year-Round Christmas series, is sure to bring good cheer to even the Scroogiest of readers. You’ll be humming holiday tunes and watching for the ghosts of Christmases past and future as you turn the pages, reaching for hot chocolate or a gingerbread cookie no matter what the weather, as Merry and her friends save the holiday."
Baked Zucchini “Fries”
Adapted from the Washington Post
Nonstick cooking spray
2 medium zucchini (1 pound total)
1 large egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup prepared marinara sauce, for serving
Place rack in upper third of the oven and heat to 450 degrees. Spray a large, rimmed baking sheet with cooking spray.
Wash and trim the zucchini. Slice each in half lengthwise. Scoop out the seeds, using a small spoon. Cut zucchini into 3- to 4-inch-long and 1/2-inch-wide strips, resembling french fries or sticks.
In a medium bowl, whisk the egg. On a plate or shallow dish, combine the breadcrumbs, Parmesan, garlic, and black pepper.
Toss the zucchini sticks, a few at a time, in the beaten egg to coat. Dip each piece into the breadcrumb mixture, pressing it to adhere, then lay out on the baking sheet, peel down and flesh side up. Repeat with the remaining zucchini and breadcrumbs. If the crumbs did not stick well to some zucchini pieces, spoon remaining breadcrumbs on to them and press gently. Don’t worry about stray breadcrumb mixture spilling onto the baking sheet. Spray tops of zucchini generously with the cooking spray.
Roast for about 15 minutes, or until the zucchini is tender but still firm, and nicely browned.
Warm the marinara sauce in a small pan over low heat.
Serve the zucchini hot, drizzled with the marinara sauce. If you prefer, serve the marinara separately.
Serves 4.
You've heard the old joke about not leaving your car unlocked during zucchini season, or you might find a few left in your seat! Me, I would not mind! What’s your favorite way to enjoy it?
AN UNHOLY DEATH
To celebrate the 10th Anniversary of the Food Lovers’ Village Mysteries, set in fictional Jewel Bay, Montana, my publisher and I are bringing out stand-alone editions of readers’ favorites from Carried to the Grave and Other Stories. Our first selection is the novella “An Unholy Death,” a historical prequel to the Agatha Award-winning series opener, Death al Dente. Out now in paperback and ebook.
It’s 1910 and newly married Kate Murphy arrives in Jewel Bay, Montana, with her husband Paddy, proprietor of Murphy’s Mercantile, intent on building their life together in this unfamiliar place. The conditions are rough—as are some of their clientele—and get even rougher when Kate discovers the dead body of the widowed local preacher. She’s determined to keep his young daughter safe, but the task takes all the courage Kate can summon as she faces the first of many mysteries unfolding in her new home . . .
BETWEEN A WOK AND A DEAD PLACE: A Spice Shop Mystery (Seventh St. Books, in trade paper, ebook, and audio)
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Cooked on a barbarque grill.
ReplyDeleteYes, they grill nicely, don't they? Though I was surprised, when we started grilling, that the veggies often take longer than the chicken or beef we're grilling with them.
DeleteCongratulations on the release of "Have Yourself a Deadly Little Christmas"! It's on my TBR list and I can't wait for the opportunity to read and review it.
ReplyDeleteThank you for the yummy recipe. We also love squash - of any kind. I've fixed some similar to this except instead of dipping in egg I pump on some spray butter and then dip in the cheese and seasonings on just the flesh sides. Will be trying it with the panco. We also love to do a fried version where the squash is cut in rounds. Then I sprinkle slightly with water to moisten them some and sprinkles with salt and pepper. Then dip in a mixture of flour, salt, pepper, and parmesan cheese and place on wax paper to allow it to set. Fry in a deep pan of hot oil until golden brown.
2clowns at arkansas dot net
I'd eat that!
DeleteYummy!!! I love zucchini, so making thgem as "fries" is awesome! We always have zucchini because they are one of my favorite vegetables. I shall make your recipe tonight! Congratulations to Vicki for the birthday of her latest cozy "Have Yourself a Deadly Little Christmas"!!! I just love this series!!! Thank you for sharing tasty treats, Leslie!!!! Luis at ole dot travel
ReplyDeleteMy pleasure, Luis!
DeleteThese do sound tasty.
ReplyDeleteThose bits of the breading that fall off are a special treat for the cook to nibble!
"Cip each piece into the breadcrumb mixture," Dip?
Mr. Right calls them "cheese cookies."
DeleteSounds delish, Leslie. Thanks for the recipe!
ReplyDeleteEnjoy!
DeleteThank you for the recipe. I love zucchini and am always eager to try new recipes for it. I love it best pan fried with a good tomato sauce. aprilbluetx at yahoo dot com
ReplyDeleteSounds delicious thank you deborahortega229@yahoo.com
ReplyDelete