Baked Oil-Free Zucchini Fries, although a great alternative to traditional baked potato fries, provide a different texture and variety to french fries; crispy on the outside and delicately soft on the inside.
Although potatoes are a fabulous source of nutrition, zucchini is well known to reduce weight. 95% water and low in carbohydrates, zucchini contains high levels of Vitamin C, A, potassium and folate; all essential to good health. And who doesn’t want to lose weight while eating crispy food that truly tastes like a ranch fry.
Despite the healthy lifestyle I have chosen, I am a savory food girl with a love of french fries, pizza, and anything salty. I have never met a nacho I didn’t like, or a type of french fry that didn’t tempt me. But, I don’t indulge, unless of course I veganize it.
I prefer my zucchini fries extra crispy easily achieved without using oil. Silicone Baking Mats provide perfect baking without oil and sticking.
When choosing a zucchini, pick a smooth, firm, and brightly colored one. I usually use my zucchini within the first three days for freshness. You can cut rounds or wedges; I chose wedges for this recipe. I bath my zucchini in a Dijon mustard mixture before dipping in the Panko bread crumb mixture.
The wedges need to be universal in size, so they cook evenly, like this:
Because zucchini is 95% water, salting helps to reduce moisture and sogginess when cooking.