Before being baked off…
Served up…now all I need is marinara dipping sauce
Happy Monday all!
I hope your weekend was just swell. I had a fabulous weekend and actually met someone pretty famous…a celebrity chef, but I am saving that news for tomorrow’s post, so get anxious and anticipate because it is HUGE! You don’t want to miss it! Anyway, I was going through my emails on Friday and came across an email from The Secret Recipe Club with a reminder that my recipe reveal was this Monday. I must admit, I totally 100% forgot about my recipe reveal. I have been so busy with work lately I guess I just had a complete brain fart. I hadn’t even had a chance to visit my secret bloggers page, so, first thing Saturday morning I headed on over to check out my blog assignment. I am happy to reveal that my secret blogger is Danielle from Hugs and Cookies XOXO !
Now, when I arrived at Danielle’s page I was pretty darn excited because her backdrop is so psychedelic and sometimes I wish I could go back to the hippie era just for the clothes, I would give anything to wear bell-bottoms with a paisley white lace top and long feathered earrings (a la Jenn-ay in Forrest Gump). Now, the only thing that I was able to gather about Danielle is that she is a lover of teaching, family, and of course, all things cookies. And, wouldn’t you know? She has quite a few cookie recipes on her blog. While her cookie recipes looked absolutely delectable, not to mention enticing with her photos of macaroons dripping in chocolate, I am seriously cookied-out. I have baked so many sweets lately (a lot of them being cookies) and I need to take a break. I was looking for a recipe that was quick, easy, and that I could snack on, or maybe serve as a side dish.
As I was browsing Danielle’s archives I came across the perfect recipe that fit all of my needs, Zucchini Fries. Yes, I know that vegetables are a far cry from sweets, but seriously I was craving something savory, maybe a little bit salty, with some Parmesan cheese thrown in. Now, I may or may not have mentioned that I absolutely love zucchini fries, or anything that is coated in breadcrumbs and Parmesan and baked to a lovely golden crisp. I would also like to add that I have a fetish of eating these with ranch dressing, yes, that is one of my processed foods that I splurge on once in a while. You have to live once in a while, and ranch dressing is a must. For the sake of keeping my recipes unique I decided to create my own spin on zucchini fries, substituting the Italian seasoned bread crumbs for an Italian-seasoned pecan meal mixture that I whipped up. Everything else about the recipe I kept the same! These zucchini fries turned out beautifully! The pecan meal made the zucchini 10 x’s crispier, adding a nutty texture, while the Italian seasoning and Parmesan cheese created the flavors of an tasty Italian dish! I was 100% satisfied to say the least!
Big ups to Danielle for the quick, easy, and might I add, yummy-licious recipe! Head on over to Danielle’s blog and browse through her list of sweet and savory recipes, this gal definitely knows what she is doing in the kitchen. Also, just a reminder, feel free to head on over to The Secret Recipe Club and consider becoming a member if you have a blog and would like to participate in the monthly secret recipe reveal.
Pecan-Crusted Zucchini Fries:
1 lb. of zucchini, cut into 4-5 in. sticks
1 egg white
1/2 c. pecan meal/flour (if cannot find, grind pecans in a blender or food processor until a fine powder forms)
1/4 c. fresh grated Parmesan cheese
2 Tbs. dried Italian Seasoning
1 tsp. salt
1. Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.
2. Combine pecan meal, Parmesan, Italian seasoning, and salt on a wide plate. Set aside.
3. Whisk together the egg and egg white in a shallow bowl. Set aside.
4. Working in small batches, dip the zucchini into the egg, shake them to remove excess egg, and roll in 2-3 tablespoons of the pecan flour mixture, adding more pecan flour as needed (you want to make sure not to work with all the pecan flour at once because it will soak up the moisture from the egg and won’t stick to the zucchini).
5. Place the coated zucchini strips on the prepared baking sheet and repeat until all zucchini strips have been coated.
6. Bake for 10-12 minutes in the oven, remove from the oven, flip each zucchini strip using a pair of tongs, then bake for another 10-12 minutes until the zucchini is crispy and golden brown. Serve immediately.
Make sure to check out all of the amazing recipes for this month’s Secret Recipe Club reveal by clicking on the links below!