Best 3 Zucchini Fingers Recipes
Zucchini fingers, also known as zucchini fries or zucchini sticks, are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. Made from thinly sliced zucchini coated in a crispy breadcrumb mixture and then baked or fried, zucchini fingers are a healthier alternative to traditional french fries or onion rings. With their tender-crisp texture and mild flavor, they are a great way to incorporate more vegetables into your diet. Whether you serve them with a dipping sauce, sprinkle them with Parmesan cheese, or enjoy them plain, zucchini fingers are sure to be a hit with everyone at the table.
Let's cook with our recipes!
RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI
I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
- When the milk begins to bubble, stir in the cheese and mustard.
- Season the sauce with salt and pepper, remove from heat and cover to keep warm.
- Preheat the oven to 250 degrees.
- Using a food processor, finely grind the pretzels.
- Transfer to a shallow bowl and add the thyme.
- In another shallow bowl, beat the eggs.
- Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
- Repeat with the chicken.
- In large skillet, heat 1/2 cup olive oil over medium heat.
- Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
- Drain on paper towels; keep warm on a baking sheet in the oven.
- Repeat with the zucchini, adding more oil if necessary.
- Serve the chicken fingers and zucchini sticks with the cheese sauce.
Nutrition Facts : Calories 1291.9, Fat 78.5, SaturatedFat 25.1, Cholesterol 374.1, Sodium 2039.6, Carbohydrate 78, Fiber 4.2, Sugar 5.5, Protein 69.1
CARROT, ZUCCHINI & PARSNIP FRITTATA FINGERS
These frittata fingers are suitable for children aged around nine months and older. You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.
Provided by Sonya01
Categories Lunch/Snacks
Time 47m
Yield 12 fingers
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
- Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
- Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
ZUCCHINI FINGERS
When zucchini is plentiful, we're always looking for different ways to cook with it. These zucchini fingers are a great way to use it. This savory dish makes a moist bread with almost an egg quality. Garlic and onion add a lot of flavor. When cut into slices, they're easy to pick up and snack on during the day. If browned sausage...
Provided by Laura DiDia
Categories Vegetable Appetizers
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Mix the following together in a large mixing bowl - grated zucchini, grated onion, minced garlic, 1/2 cup vegetable oil, salt, pepper, parsley, and grated cheese.
- 2. Mix 4 eggs in a separate bowl. Add eggs and mix together with the above ingredients.
- 3. Finally, add 2 cups of Bisquick. Mix until well blended.
- 4. Pour into a well-greased 9x13 baking dish. (I pour about 2 Tbsp of vegetable oil on the bottom of the pan.)
- 5. Bake in a 350 oven for 35 to 45 mins until the top is browned.
- 6. Cool 15 minutes before cutting. Enjoy!
Tips:
- Choose the right zucchini. Use medium-sized zucchini that are about 6 inches long and 2 inches in diameter. These zucchini will be tender and less likely to be seedy.
- Slice the zucchini evenly. This will help ensure that they cook evenly. If you have a mandoline, use it to slice the zucchini into 1/2-inch thick slices.
- Coat the zucchini slices in a breading of your choice. You can use breadcrumbs, flour, cornmeal, or even crushed cereal. The breading will help the zucchini to get crispy on the outside.
- Fry the zucchini slices in hot oil. This will help them to cook evenly and quickly. Be careful not to overcrowd the pan, or the zucchini will not cook evenly.
- Serve the zucchini fingers immediately. They are best when served hot and crispy. You can serve them with a dipping sauce of your choice, such as ranch dressing, marinara sauce, or ketchup.
Conclusion:
Zucchini fingers are a delicious and easy-to-make appetizer or side dish. They are perfect for parties, potlucks, or a quick weeknight meal. With a few simple ingredients and a little bit of time, you can enjoy this tasty treat. So next time you have some zucchini on hand, give zucchini fingers a try. You won't be disappointed!
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