Baked Zucchini Fries - Healthy Recipes Blog (2024)

FAQs

Are Zucchini Fries healthier than french fries? ›

These Zucchini Fries are a great way to use up those extra vegetables. Plus, they're delicious, easy to make and a much healthier alternative to those greasy french fries.

For the Zucchini Fries:

3 medium 7-inch zucchini cut into 1/2 inch x 3 1/2-inch “sticks” (about 1 1/4 pounds) 1/2 cup Panko breadcrumbs. 1/3 cup white whole wheat flour or all-purpose flour. 1/4 cup finely grated Parmesan cheese.

If zucchini is overcooked, it will have a mushy, soft texture. In certain recipes, the author may recommend that zucchini be patted dry or salted and drained before cooking. Although the author may not explain why these steps are important, they shouldn't be skipped.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Raw zucchini can also cause gas and bloating, especially if you overdo it. Zucchini is rich in fiber that your gut doesn't digest. When your body doesn't fully break the fiber down, gas can build up and cause bloating and make you pass wind. Eating raw vegetables can cause gas if you have irritable bowel syndrome.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

These are the types of zucchini commonly sold in local summer markets in Italy. The fruits are long, green-striped, and distinctly ridged. The texture is less watery than the usual smooth, green zucchinis and the flavour is pleasantly nutty.

When exposed to environmental stress, poor soil pH, or poor soil nutrition, zucchinis trigger the production of cucurbitacin, a natural phytonutrient that helps the plant overcome stress but consequently results in the unwanted bitter taste.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

To prevent a soggy mess when cooking zucchini, I make sure to cook it on a high heat so that the water evaporates quickly. I also make sure to slice it thinly so that it cooks evenly.

How can I enhance the flavor of zucchini? ›

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

If you have an intense potato craving but don't want to indulge in french fries, the baked potato is a great substitution. Baked potatoes offer more nutritional value than fries because they still have skin. Potato skins are the most nutrient-dense part of a baked potato.

Sweet potato fries are slightly higher in calories and carbs but also more nutrient dense than French fries. The greatest nutrient difference is that French fries have no vitamin A, while sweet potato fries are high in this nutrient. Vitamin A is important for your vision and immune system ( 2 ).

These fries are amazingly crisp-tender and healthy with just 135.4 calories.