Clever Zucchini Fries
Filed in Blake Makes Healthy, Blake Makes Veggies, Blake Makes Vegitarian on October 12th, 2008 with 9 CommentsHello, dear Blake Makers. I’m in love. Not with my wife, my poodle, or the food I’m cooking, although it is all perfectly lovable. I’m in love with the new light kit I got last week. Even in the dead of night, I can bathe my food in glorious, luxurious light. I’ll be blogging a full report soon, but for now, let’s eat.
We eat zucchini fries quite a bit. They’re a great alternative to dishes requiring sides of fried potatoes. I normally slice the zucchini into thin coins, spray them with Pam and cook them quickly in a hot oven. I went a different way this time.

I cut the ends off the zucchini, and then in half leaving me with two cylinders. I cut those in half, and then turned them on their curved sides. Slice those into long, wedge-shaped segments.

Next, I whisked an egg white until frothy, and then added 1/4 cup skim milk. Set aside. I took two Wasa crackers, and pulverized them with my mortar and pestle. I dipped the zucchini slices in the egg whites and milk, and arranged them on a baking sheet. Finally, I sprinkled them with the cracker dust.

Bake them in a 425 oven for 30-35 minutes. Sprinkle them with salt, and serve them immediately. We like to dip them marinara.
You might be asking yourself why I titled this post “clever”. Well, you see, eating healthy doesn’t always mean going without. Fool yourself with food that looks like the original, crunches like the original, is salty like the original, but isn’t.
-bk

