Zucchini Fries

This works for yellow squash, eggplant, carrots, zucchini, tomatoes, potatoes, and your favorite veg.

Slice your vegetables into spears, slices, or wedges. You’ll want about a fist sized serving per person of vegetable.

For your coating: for every 2 pounds of veg- you’ll want about a cup of topping. You could use all or just a few of these: 1 cup panko breadcrumbs (or Rice crumbs), 1/2 cup grated Parmesan, 1 tablespoon garlic powder (or 2 cloves minced garlic), 1 tablespoon dried basil (or 2 T fresh torn), 1 teaspoon kosher (or your favorite) salt, 1 teaspoon cracked pepper (or white pepper or black pepper from the shaker), 2 tablespoon chopped parsley. You could use many combination seasonings like Trader Joe’s 21 salute seasoning, Unami, everything but the bagel….use your imagination! Eggplant and zucchini have fairly low flavors so can take savory, cheese and herbs; carrots and sweet potatoes are sweet so pair well with heat and sweet.

Toss your seasoning with your veg. Bake in your preheated oven on a cookie sheet lined silicone baking pad or parchment at 350°f for 20 minutes or until crunchy. Enjoy!