Veggies! What’s In At The Market!

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Selection of different yellow zucchini from Boatyard Farm at last week’s Market.

Harvest of the Month!
Zucchini!

Long, short, round, knobby, zucchini squashes come in so many different shapes. And colors! Green, white, yellow, striped! The harvest is in!

Harvest of the Month RECIPE

Baked Zucchini Fries

INGREDIENTS

1 cup Panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

4 zucchini, quartered lengthwise

1/2 cup all-purpose flour

2 large eggs, beaten

2 tablespoons chopped fresh parsley leaves

DIRECTIONS

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp. Serve immediately, garnished with parsley, if desired.