It seems I can never find enough delicious side dishes.

I mean, I know they’re out there. 
I’ve seen them.
On Pinterest, Facebook.
I just have trouble getting my act together to make them because it seems like I’m always so focused on the main dish that I forget or can’t time it right. 
Am I alone here?

Well, this easy side dish is most definitely a keeper. I LOVE French fries, and of course, who doesn’t?
But these Parmesan Crusted Zucchini Sticks are healthy fries, and believe me when I say they are SOOOOO addictive!
Besides, this recipe is a great way to use that fresh zucchini your garden, your CSA share(Community Supported Agriculture) or just from your favorite grocery store.
So, be sure to keep this recipe handy because you’ll definitely want to make it over and over. 

What ingredients do I need to make baked zucchini fries?

• Zucchini – two large zucchini
• Eggs
• Bread Crumbs – both regular breadcrumbs and plain Panko breadcrumbs. You can substitute cornmeal for the Panko bread crumbs if you’d like. 
• Parmesan Cheese
• Italian Seasoning
• Garlic Powder
• Salt
• Pepper
• Olive Oil Spray or Cooking Spray

What is the cooking process for crispy zucchini fries?

• Preheat oven to 400° F. and prepare a baking sheet by spraying it with cooking spray.
• Place the two eggs into a shallow bowl and whisk.
• In a medium bowl, mix together both bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
• Cut the zucchini into sticks, about 1 ½ – 2 inches in length. Zucchini has a high moisture content, so it’s important that you pat the individual sticks dry with a paper towel or two. This will also help the egg adhere to it allowing for a better coating of breadcrumbs. 
• Place about 4 of the zucchini strips into the egg mixture and stir to coat. 
• Then put the sticks into the panko-parmesan mixture and make sure they are completely covered.
• Arrange on the prepared baking sheet in a single layer and bake for 25 minutes or until golden brown. 
  To get them a bit more crunchy, I’ll remove mine from the oven at 10 minutes, flip them individually and then put them back into the oven for another 10-15 minutes. 
• Serve plain, with some marinara sauce, Ranch dressing or your favorite dipping sauce.

See the recipe card below for ingredient amounts and complete instructions.

Crispiest Zucchini Fries in the air fryer

Using the same amounts of ingredients, follow the instructions in the recipe card until you’re directed to place them on the baking sheet. 
Instead, spray the inside of your air fryer basket with some cooking spray and place the breaded zucchini into it, leaving a little space among them for the air to circulate. You may have to do this in batches depending on how much there are and how many can fit. 
Spray the sliced zucchini with some olive oil or cooking spray before setting your air fryer to 400°. 
Bake for 10 minutes, until golden and crispy.

How do I store them?

Place cooled and baked zucchini sticks into an airtight container and place into the refrigerator. They will last for about 3 days. 
To reheat, bake in a 375° oven for about 8-10 minutes until heated through.
Want to use a microwave to save time? Don’t. The sticks will become mushy and won’t crisp up as nicely when reheated in the oven.

Can I freeze crunchy zucchini fries?

You sure can!
After they’re baked, place them in a single layer on a rimmed baking sheet and place them into the freezer. 
Once frozen, place them into a resealable freezer bag with as much of the air removed as possible. 
They’ll keep for about 3 months. 
When ready to use, thaw overnight in the refrigerator and bake in a 375°F preheated oven for about 8-10 minutes until heated through. 

More Zucchini Recipes

• Zucchini Casserole
• Lemon Zucchini Muffins
• Zucchini Pancakes
• Mushroom & Onion Stuffed Zucchini
• Zucchini Chips
• Day 125 – Zucchini Bread

​More delicious recipes for sides

These Maple Roasted Sweet Potatoes are one of my absolute favorites as is this Roasted Parmesan Broccoli.
I’ll just eat this stuff right off the pan when I take it out of the oven I love them that much!
Ok, I do it with the zucchini sticks as well. 

I’ve fallen in love with cauliflower when I’ve roasted it, too! 
This colorful Roasted Curry Cajun Cauliflower will add some pizzaz to your dinner. 
You’ll also want to try the Roasted Teriyaki Cauliflower.
If you prefer to eat your cauliflower with cheese, then this Cauliflower Gratin has your name all over it.

Of course, bread always makes a delicious side as well. 
Zucchini sticks and a loaf of this Italian Bread will be great accompaniments to any Italian meal, especially these Stuffed Shells or my Mom’s Lasagna.

Finally, if you choose to dip these zucchini fries in some ranch dressing, then make this Chili Ranch Dipping Sauce and you can even make some fried green tomatoes to go with them!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Parmesan Crusted Zucchini Sticks

Parmesan Zucchini Fries made with two different kinds of bread crumbs, Italian herbs and Parmesan cheese is an easy recipe for a perfect side dish or appetizer. Serve with your favorite dipping sauce!

Course Side Dish

Cuisine American

Keyword Zucchini Sticks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 117kcal

Author Lynne Feifer

Ingredients

• 2 large zucchini
• 2 eggs
• ¼ cup plain bread crumbs
• ¼ cup Panko bread crumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• olive oil spray

Instructions

• Preheat oven to 425°F, and prepare a rimmed baking sheet by spraying it generously with cooking spray.
• In medium bowl, beat the eggs.
• In a shallow baking dish, combine both breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
• Wash each zucchini, cut off the ends, and then slice in half. Cut into sticks about 2" long and ¼-½" wide. Not necessary, but helpful: use paper towels to dry the individual sticks. Since zucchini has a high water content, this will help the egg mixture adhere and ensure a better covering of breadcrumbs.
• Place about 4 of the zucchini sticks into the eggs, and completely cover all sides.
• Put zucchini into the bread crumb mixture and toss to completely coat.
• Place onto prepared baking sheet.
• Spray zucchini sticks with cooking spray and place into oven.
• Bake for approximately 20 minutes or until golden.
• Serve plain, with marinara sauce, ranch dressing or your favorite dipping sauce.

Notes

*See the post for cooking the fries in an air fryer, freezing, storing and reheating!

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 12g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 362mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 1mg

This post was Day 157 of my original 365 Days of Baking it has been updated in format and with pictures on August 12, 2024.

The post Baked Parmesan Zucchini Fries appeared first on 365 Days of Baking.

Would it surprise you to learn that up until a few years ago, I’d never been a fan of cauliflower? To me, it tastes like dirt, and who wants to eat that?

All it takes is the right spices and the right preparation to make ANY vegetable (even cauliflower!) taste delicious!

Cauliflower is actually the perfect vehicle for all sorts of flavors, since it has such a bland, mild taste on its own. Luckily I have a few cauliflower recipes for you to try! You can try some simple Roasted Cauliflower, flavored with a little bit of herbs and topped with a delicious cheese sauce, or try this Teriyaki Cauliflower, featuring soy sauce, ginger, and garlic powder.

Ingredients for Roasted Cajun Cauliflower

This easy recipe only requires four simple ingredients:

• 1 whole head of cauliflower, cut into florets
• Olive oil
• Curry powder
• Cajun spice blend (store-bought or homemade)

The recipe card below has the detailed ingredient list and instructions, so make sure to review it!

How to make Roasted Curry Cajun Cauliflower

1. First, preheat the oven to 425 degrees F and prepare a rimmed baking pan by spraying it with cooking spray.
2. Cut the cauliflower up into florets (you know those little tiny trees attached to the stem? Cut them off.) You don’t need the stem, so you can throw it away.
3. In a small bowl, mix together the curry, Cajun spice and salt.
4. Next, combine the olive oil and cauliflower in a large bowl and mix. Add the spice mix and toss really well to ensure the cauliflower florets are coated completely.
5.  Place the cauliflower on the prepared baking sheet in a single layer. Roast for 23-25 minutes. I left mine in for about 23 minutes, but was wishing I had left them in just a couple minutes longer because I really LOVED the golden brown parts and crispy edges. Just make sure you keep an eye on your dish so the cauliflower doesn’t burn.

Serve this Curry Roasted Cauliflower as an appetizer, or it makes the perfect side dish with your meal tonight!

How to Store Leftover Roasted Cauliflower

Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stovetop for a few minutes until heated through, or pop in the air fryer for a few minutes!

What should I serve Curried Cauliflower with?

This dish pairs well with lots of different things! Try one of these:

• Roasted Chicken (featuring this Easy Marinade)
• Mac & Cheese
• Beef Ragu
• Parmesan Pork Chops

Or, you can make Cauliflower your main dish and pair it with rice, chopped raw cucumbers or tomatoes, feta, and hummus for a DIY Mediterranean bowl!

Can you freeze Roasted Cauliflower?

Yes, you can freeze roasted cauliflower. Place the roasted florets in an airtight freezer-safe storage container or Ziploc bag for up to 3 months. Reheat from frozen or let thaw overnight in the refrigerator.

More Vegetable Recipes

• Cauliflower Gratin– The cheesy cream sauce over steamed cauliflower makes this delicious Cauliflower Gratin a dish you’ll want to add to your weekly meal rotation!
• Baked Parmesan Zucchini Sticks– This baked Zucchini Sticks recipe, coated in two different kinds of bread crumbs, Italian herbs and Parmesan cheese, makes a quick and easy side dish, appetizer or even dinner. 
• Brown Sugar Glazed Carrots– Whole carrots are boiled until tender, then tossed with butter and brown sugar giving them beautifully caramelized edges.
• Garam Masala Broccoli– This Indian-inspired side dish is the best way to get your greens in while waking up those tastebuds with plenty of flavor!
• Roasted Acorn Squash with Goat Cheese– Tossed with olive oil and fragrant spices, and served with goat cheese and pomegranate arils, this is the perfect side dish to share with your family and friends!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

I used to rate my recipes with rolling pins when I originally did my 365 Days of Baking and this Roasted Curry Cajun Cauliflower earned 4 rolling pins, meaning it was the BEST!

Print

Roasted Curry Cajun Cauliflower

Oven Roasted Curry Cajun Cauliflower adds a little spice and crunch to your meal! Seasoned with curry and Cajun spices, this veggie side dish has a South Asian flavor with a touch of Louisiana flair!

Course Side Dish

Cuisine American

Keyword Roasted Curry Cajun Cauliflower

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 102kcal

Author Lynne Feifer

Ingredients

• 1 head cauliflower rinsed, drained and cut into small florets
• 2 tablespoons olive oil
• 1 ½ teaspoons curry powder
• 1 teaspoon cajun seasoning
• ½ teaspoon kosher salt

Instructions

• Preheat oven to 425 degrees F and prepare a rimmed baking pan by spraying it with cooking spray.
• In a small bowl, mix together the curry powder, cajun seasoning and salt.
• In a large bowl, put cauliflower florets, and the olive oil. Toss to coat completely. Add the seasoning mix and toss until well combined.
• Place the florets on the prepared baking sheet in a single layer with the cut sides on the baking sheet, if possible. Bake for 23-25 minutes.

Notes

Amount of spices can be adjusted to personal taste as desired.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 335mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 69mg | Calcium: 37mg | Iron: 1mg

This post was originally published on January 26, 2014. It has been updated with pictures and in format on July 15, 2024.

The post Roasted Curry Cajun Cauliflower appeared first on 365 Days of Baking.

How’s your summer going?

I hope it’s going well. There seems to be a lot of it left as we’re only into the middle of June.

The recipes in this post are going to be great when you don’t want to turn the oven on to make dinner.
I’m already feeling the heat. We’ve had the air conditioner on and temperatures are really supposed to rise this next week here in Rhode Island, so it’s good to put these delicious recipes into our menu rotation. Anything I can do to keep our electric bill down at this point is a HUGE plus!

Enjoy these great Summer Salad Recipes and stay cool!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Mexican Street Corn Pasta Salad

Simple Wedge Salad with Homemade Blue Cheese

Chicken Salad Sandwich

Creamy Broccoli Salad

Cucumber Salad

Honey Lime Fruit Salad

Strawberry Spinach Salad

Mediterranean Orzo Salad

Roasted Potato Herb Salad

Couscous Chicken Salad

Lobster Cobb Salad

Berry Chicken Salad

Chicken Souvlaki Pasta Salad

Shaved Brussels Sprouts Salad

Fresh Vegetable Salad

Jacked Up Monterey Chicken Salad

Antipasto Salad

Brown Rice & Apple Salad

Jalapeno Popper Macaroni Salad

Italian Orzo Pasta Salad

Parmesan Ranch Pasta Salad

Three Bean Salad

The post Summer Salad Recipes appeared first on 365 Days of Baking.

You know, up until March of this 2016, I had never tasted a Brussels sprout.

No lie.

I was nervous to, too! I don’t know why I think it’s probably because they look like they’re healthy and aren’t going to taste that great. Face it, they’re vegetable balls. Who wants to eat a ball made of a vegetable? Not me.

I was on a blogger retreat with some friends and we made a side dish with roasted Brussels sprouts, similar to this, and I absolutely loved it.

I was so excited about them, that I made them for my family when I returned home, and they enjoyed them, too!

I really think you’ll enjoy this simple recipe. The combination of bacon and drizzle of maple syrup really does elevate the Brussel sprouts and could just make a convert of your picky eater.

Want another Brussels sprouts option? Make these Brown Sugar Brussels Sprouts or these Brussels Sprouts with Honey. They’re easy recipes with just a few ingredients that will make your taste buds dance.

What ingredients do I need to make Brussels sprouts with bacon?

• Bacon
• Light brown sugar
• Pure maple syrup
• Fresh brussels sprouts
• Cut the bottom to remove the stem, if needed and remove the outer leaves. Cut the whole Brussels sprouts into halves or quarters depending on their size.
• Kosher salt
• I use Kosher salt in all of my cooking. I prefer it to table salt for the taste and the crystal shape. You can use table salt if you’d rather.
• Black pepper to taste

How do I cook this Brussels sprouts side dish?

This Brussels sprouts recipe is so easy and takes less than a half an hour to make.

1. Begin by removing the outer leaves of the Brussels sprouts, and cutting the stem or hardened bottom, if needed. Slice into halves or quarters according to the size of your sprouts. The more surface area that is exposed to the pan and other ingredients, the tastier they’ll be!
2. Cut the bacon slices into small pieces, and heat a large skillet over medium-high heat. Sauté the bacon until crisp. Remove the bacon from the pan with a slotted spoon, reserving the bacon grease, and place on a plate lined with paper towels.
3. Add the brown sugar and maple syrup to the pan and mix.
4. Put the Brussels sprouts into the pan along with the salt and pepper, and toss gently to combine.
5. Cooking time on medium-high heat is about 8-10 minutes until soft, stirring once or twice. In the final two minutes, add the crispy bacon and stir to combine.

Main Dishes to serve with crispy Brussels sprouts and bacon

We eat A LOT of chicken here at the 365 Days of Baking home, and this Lemon Herb Roasted Chicken is one of my favorite ways to make it. It’s easy, doesn’t take a lot of work, and we absolutely love roast chicken because it’s so moist and flavorful.

This Chicken Divan has been a family favorite for years! Yes, it’s got broccoli in it, so you’ll get a double dose of green vegetables when you pair it with this recipe, but doggone is it good! It’s like, the perfect casserole to take to a friend’s house, too, if you’re going to be cooking or giving them dinner.

Chicken Noodle Casserole Recipe is another main dish. Mom made Tuna Casserole all. the. time. when I was a kid. Consequently, I’ve grown up despising it and prefer making one with chicken instead.

Don’t want chicken?

Make these easy Rosemary Pork Medallions, this Dijon Herb Roasted Pork with Cranberry Pear Chutney, or Parmesan Pork Chops with Pesto.

Side Dish Recipes

Looking for more easy and delicious recipes to serve along with your main entree? I’ve got those, too!

You can’t go wrong with a salad. They’re easy and packed with flavor.

This Strawberry Spinach Salad {with Poppy Seed Dressing} is most definitely one of our favorites, and one I’m asked to bring to get togethers and potlucks quite often. I’ll often slice some grilled or cooked chicken breasts in it to make it a meal.

Carrots. These Brown Sugar Glazed Carrots are a recipe no kitchen should be without, especially when it comes to the holidays. I really don’t think it even is a holiday if carrots aren’t on the table, do you?

Potatoes are a great side dish! This Brussels sprouts recipe would pair so well with these super easy and phenomenally delicious smashed potatoes with CHEESE! You’re already using the maple syrup to make this recipe, so why not make these maple roasted sweet potatoes to go with it, too?

These Cheesy Mashed Potatoes and Vanilla Mashed Potatoes (yes, you read that correctly!) are both so creamy and yummy, that I often have trouble deciding between the two, I love them so much!

Even the pickiest eaters will be happy when they see a serving dish of these crispy maple bacon Brussels sprouts with sweet maple syrup, and bacon pieces. It’s a perfect Thanksgiving side dish that will make an appearance every year.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Maple Bacon Brussels Sprouts

This easy side dish of Maple Bacon Brussels Sprouts might just convert any Brussels sprouts hater! Cooked in a skillet with bacon, some brown sugar, and maple syrup, this little leafy vegetable will make people smile instead of cringe. Serve this easy recipe with any dinner, and add it to the menu for your holiday table.

Course Side Dish

Cuisine American

Keyword Maple Bacon Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 165kcal

Author Lynne Feifer

Ingredients

• 4 slices bacon
• 1 tablespoon light brown sugar
• 1 tablespoon pure maple syrup
• 1 lb. Brussels sprouts trimmed, rinsed and dried (remove outer leaves, if needed)
• ½ teaspoon kosher salt
• black pepper to taste

Instructions

• Cut the Brussels sprouts either in halves or quarters depending on their size and place into a bowl.
• Slice the bacon into small pieces.
• In a large skillet over medium-high heat, cook the bacon until crisp.
• Remove from skillet and place onto a paper towel covered plate.
• Put the brown sugar and maple syrup in the skillet and whisk to mix.
• Add the Brussels Sprout, salt, and pepper, and toss to combine.
• Cook for 8-10 minutes on medium-high until soft.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 466mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 863IU | Vitamin C: 96mg | Calcium: 57mg | Iron: 2mg

This post was originally published 10/31/2016. It has been updated in format and with pictures on 10/12/22.

The post Maple Bacon Brussels Sprouts appeared first on 365 Days of Baking.

Hi again, friends! This is Leia from Eat It & Say Yum. 🙂

Has anyone else had a crazy busy summer? I feel like I just can’t get caught up. Luckily the kids go back to school next week. We will have a schedule again, and I will be able to breathe a big sigh of relief. Ahhhh…

Anyway, while it is still summer, we are still enjoying some summer produce. Like zucchini. Big, MONSTER zucchinis that a friend gave us. It’s been awesome. One way that we have been using a lot of our zucchini is in these yummy Zucchini Pancakes. My kids were skeptical at first, but they quickly learned that these taste delicious – even with those veggies in there. Any excuse to work more veggies into our diet and I say ‘that’s a good thing!’

Pancakes are a staple in my house. We eat them in all sorts of varieties. And we ALWAYS have to have buttermilk syrup. We just love it. And to make these pancakes even yummier and a bit more like zucchini bread, we sprinkled some chocolate chips on top. The warmth of the pancakes instantly starts to soften the chips, and we love melty chocolate chips. Don’t you?!

This made enough pancakes for my family of 6. (Even though I did have to tell my 5 year old to stop after his 5th pancake!)  But really I just love having another use for all the delicious zucchini. I hate to see fresh produce go to waste.

Print

Zucchini Pancakes

Author Lynne Feifer

Ingredients

• 1 ⅔ cups buttermilk
• 1 tsp baking soda
• 3 eggs- whites separated
• 1 ½ cups flour wheat flour can be substituted for all-purpose
• 1 tsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp all-spice
• ½ tsp nutmeg
• ½ cup oil
• 1 cup grated zucchini
• chocolate chips- for sprinkling over pancakes
• syrup- I recommend buttermilk syrup

Instructions

• In a large mixing bowl, stir the buttermilk and baking soda together. Add the egg yolks to the buttermill, place the egg whites in a separate, medium mixing bowl. With clean beaters on an electric hand mixer, beat the egg whites until stiff peaks form. Set aside.
• In a small bowl, about 2 cup size, add the flour, salt, sugar, cinnamon, baking powder, nutmeg, and all-spice. Stir.
• Add the dry ingredients to the buttermilk and mix with the electric hand mixer, just until the flour is combined. Add the oil and grated zucchini and mix again, briefly. Use a rubber scraper to gently fold the egg whites into the batter.
• Grease a hot griddle (about 350 degrees) and pour the batter on in the size of pancakes you want. I use a 1/4 cup measurer, and heap it slightly with batter. This makes a good size pancake, about 5 inches across. Cook for about a minute and a half, until the pancake batter has bubbled and is cooked around the edges. Flip the pancakes and cook the other side. Only flip once to maintain the fluffiness of the pancakes.
• Serve immediately. Sprinkle the top pancake with chocolate chips and drizzle with syrup.

Click here to see my other posts on 365 Days of Baking and More.

~FOLLOW LEIA~

FACEBOOK  ~TWITTER ~ PINTEREST ~ INSTAGRAM

More recipes from Eat It & Say Yum:

 Oh, as you all know, I have an weak spot for anything associated with breakfast and I can’t wait to give these pancakes a try. Thanks so much for this week’s recipe Leia – they look great!
I give you BIG baking hugs and muffins!! ~Lynne

The post Zucchini Pancakes appeared first on 365 Days of Baking.