Fancy Fish And Zucchini Fries Recipes

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ZUCCHINI FRIES RECIPE BY TASTY



Zucchini Fries Recipe by Tasty image

Here's what you need: zucchinis, panko breadcrumbs, grated parmesan cheese, garlic powder, dried basil, salt, pepper, eggs, plain greek yogurt, lemon juice, fresh chives, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

2 zucchinis
1 cup panko breadcrumbs
½ cup grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 eggs
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh chives
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut zucchini into fries and set aside.
  • In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
  • Whisk eggs in a shallow bowl or dish.
  • Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
  • Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
  • Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  • Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 33 grams, Fat 6 grams, Fiber 2 grams, Protein 19 grams, Sugar 11 grams

QUICK AND EASY PARMESAN ZUCCHINI FRIES



Quick and Easy Parmesan Zucchini Fries image

Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!

Provided by Fioa

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 8

cooking spray
2 eggs
¾ cup grated Parmesan cheese
1 tablespoon dried mixed herbs
1 ½ teaspoons garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
2 pounds zucchinis, cut into 1/2-inch French fry strips

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
  • Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
  • Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 10.4 g, Cholesterol 95 mg, Fat 7.2 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 283.6 mg, Sugar 4.5 g

BAKED ZUCCHINI FRIES



Baked Zucchini Fries image

This recipe is easy and delicious! Can be used for appetizers or part of the main course!

Provided by Tralayna

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 4

Number Of Ingredients 5

cooking spray
½ cup bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
3 zucchinis - ends trimmed, halved, and cut into 1/2-inch strips

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
  • Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
  • Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 15 g, Cholesterol 97.4 mg, Fat 5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.9 g, Sodium 225 mg, Sugar 3.6 g

BAKED FISH WITH ZUCCHINI



Baked Fish With Zucchini image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/4 cup Filippo Berio® Olive Oil
1 medium zucchini, diced
2 medium tomatoes, diced
1 tablespoon red wine vinegar
1 tablespoon freshly minced scallions
1/4 teaspoon freshly ground black pepper
1 pound fish steaks, 1 inch thick

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet, saute zucchini and tomatoes in olive oil over medium heat for 5 minutes. Remove skillet from heat and stir in vinegar and scallions. Sprinkle with pepper.
  • Arrange fish steaks in one layer in a medium oiled baking dish. Pour tomato and zucchini mixture over fish. Bake for 15 minutes or until fish is done.
  • Recipe provided by Low Cholesterol Olive Oil Cookbook

FANCY FISH AND ZUCCHINI FRIES



Fancy Fish and Zucchini Fries image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/2 cup milk
Juice of 1 lemon
1/2 cup cornstarch
1 teaspoon kosher salt
2 medium zucchini (1 pound total), cut into 3-by-1/2-inch batons
Sea salt flakes, for sprinkling
2 cups all-purpose flour
2 teaspoons kosher salt and pinch black pepper
1/4 cup cornstarch
2 teaspoons baking powder
One 12-ounce bottle brown ale
1 1/2 pounds cod, haddock or pollock fillets, cut into finger-size strips
Sea salt flakes, for sprinkling
Store-bought tartare sauce
Lemon wedges
1 small bunch of fresh parsley

Steps:

  • Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
  • Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
  • For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
  • Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
  • Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
  • For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
  • Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
  • Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
  • To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
  • Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.

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