Crumbed Parmesan Zucchini Fries

I don't follow fads. I pride myself on not following them. For example, when adding bacon to every dessert became popular in the cooking blogosphere, I did not go there.
When everyone had their cake-pop faze, I refused to go there too. Regardless of how pretty some people made them. I think people can get totally carried away on the waves of what's popular without thinking.
But I have been meaning for a long time to make zucchini fries. That's one craze I cant resist, and when I saw them featured on Chelsy's blog, Magnia, I knew I was about to taste those lovely, crumbed vegetable sticks. I know that doesn't particularly sound appetizing, but they make great vegetarian appetizers, or a delicious, meatless side to your Lenten dinner plate.
And we're sneaking veggies in here.
In a very delicious way.
I was delighted to discover through my designated Secret Recipe Club reveal blog, that magnia means eat in Italian. I'm a total sucker for Italian food, and Chelsy's blog is packed with yummy recipes that show off that gorgeous culture.
Seriously, if I were ever to travel the world, I'd go directly to Italy and do a culinary tour and put on at least 20kg just from taste testing. It would be heaven.
There has been a request or two in the past few months for some Italian foods to be featured here--so, you have your wish in these crunchy on the outside, soft in the inside Crumbed Parmesan Zucchini Fries. Actually, they're not even fries, because they're baked, so I suppose that title is a little misleading.
Chelsy's recipe had pecan meal instead of bread crumbs, but I found myself nut-less, and hence I omitted the nut for bread.
I also made my own Italian Seasoning, because I'm not Italian enough to have it kept in my pantry. Shame on me! Luckily the home made Italian Seasoning has been a hit since I made it, and will certainly become a staple in this house. Home made is always better--but feel free to simplify this recipe by buying your own Italian Seasoning all bottled up from the store if you're pressed for time.

CRUMBED PARMESAN ZUCCHINI FRIES (Adapted from Magnia)

1 large zucchini
1 egg
1 egg white
1/2 cup breadcrumbs
1/3 cup freshly grated Parmesan cheese
2 tbsp. Italian Seasoning
salt to taste

Preheat the oven at 220C. Line a tray with non stick baking paper and set aside.
Cut the zucchini down the centre lengthways, then halve both pieces again and again until you have long, thin strips of zucchini. (the thinner the tastier!)
Combine the egg and egg white in a small bowl, whisking until well combined.
In a shallow dish or plate, combine the Parmesan cheese, breadcrumbs, seasoning and salt to taste.
Dip each zucchini strip into the egg mixture and shake off the excess. then coat it in the dry crumb mixture and place it on the prepared tray. Repeat until all the zucchini strips are coated. Then place the tray in the oven for 10 minutes before flipping the zucchini fries and cooking for a further 10 minutes. Serve immediately with a dipping sauce or salsa.


 HOME MADE ITALIAN SEASONING (Adapted from Food.com)

3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
a pinch of black pepper

Combine all the ingredients in a mortar and crush with a pestle until well ground. 

Place in an airtight jar for up until 6 months.