Zucchini Fries

In the summer we have an abundance of zucchini so we eat it as a side dish often! 

Sometimes we seed it, cut it into wide wedges, brush it with olive oil, sprinkle with kosher salt, pepper, garlic powder and herbs de provinces and throw it on the BBQ with the chicken, steak or pork we are cooking. It's fast, easy and delicious. My personal favourite, however, is to bake it in the oven with Parmesan cheese and herbs. The first time I came across this idea was on Damn delicious. We have since modified the recipe slightly to suit our taste buds so here is our version.

Baked Zucchini Fries

Baked Zucchini Fries
Recipe

1 extra large zucchini, about 2 1/2 to 3 pounds
1/4 cup olive oil
3/4 Cup Kraft Parmesan cheese
3/4 teaspoon each of kosher salt, oregano, thyme, garlic powder, basil and Herbes de Provence
1/2 teaspoon black pepper
Wash, seed and cut zucchini into wedges. Mine are about 3 inches long. Put wedges in a large bowl and toss with the olive oil making sure to cover each wedge generously with the oil.
In a small bowl combine the Parmesan with the herbs and spices.
Prepare a roasting pan with the insert or wire rack so the wedges don't sit directly on the pan.
Roll wedges in cheese and herb mixture, covering liberally, and place on rack.
Bake in 425 convection oven for 15-20 minutes, or until cheese is golden in colour.
Each serving is Approximately 3.5 net carbs.
Enjoy!

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