Baked Parmesan Zucchini Fries

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The blog post at Damn Delicious describes these parmesan zucchini fries as “addictive” and “one of the best veggie side dishes”. I thought they looked pretty good, but I was reserving judgement until I had made and tasted them for myself…they are just baked zucchini, after all. Well she wasn’t wrong – they are unbelievable. Something about the garlic salt and parmesan is seriously life-changing. I would almost go so far as to say it’s the best vegetable side dish I’ve ever made. I want to make them all the time, I think about them during the day at work. Madness. You can leave out the fine breadcrumbs (they just add a little extra crunch) but the garlic salt, origanum and parmesan are the 3 essentials.

Baked Parmesan Zucchini

– adapted from Damn Delicious

400g baby marrows/zucchini
1/3 cup finely grated parmesan cheese
1/2 teaspoon dried origanum
1/2 teaspoon dried parsley
1/2 teaspoon garlic salt
1 tsp fine dried breadcrumbs
1/2 tblsp olive oil
* serves 2

Preheat the oven to 190°C. Rinse the baby marrows and cut off both ends. Quarter them lengthways and toss in the olive oil. Combine the remaining ingredients on a plate. Dip the cut sides of each zucchini quarter into the mixture, pressing down firmly, and then arrange them on a wire rack over a baking sheet. (You might want to line the baking sheet with foil in case any of the cheese falls off)  Bake for 15-20 minutes until they are starting to brown on top. If they don’t seem to want to brown, turn the grill on and move them up towards it for a few minutes. Serve immediately – they will soften and lose their crispiness when they cool. I say this recipe serves two, but you could easily eat them all on your own (and nobody would judge you). Consider yourself warned.

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