Vegetable Recipe Series- Zucchini Fries

We are continuing our series on fresh vegetables recipes. This summer I grew yellow squash in the garden and really love it myself. If you don't feel like yellow squash is something for your kids try pureeing and adding it to soup. I pureed some in tomato soup (both extra from the garden) and we really loved the taste.

**If you don't think kids will eat vegetables, try introducing them to these recipes. Remember it takes 6-10 times of seeing a vegetable before children might try a bite. See this post on training children's taste buds.

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can substitute zucchini in this recipe, but cut some of the cooking time off as zucchini is softer than yellow squash.

1 medium summer/yellow squash
2 eggs
1 ½ Cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Olive oil

How to Make It: 
Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.

Whisk the eggs in a dish and set aside. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture.

Place each wedge on the greased baking sheet. Continue until all the wedges are done. You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Serve with ranch or another favorite dip.

Do your kids love veggies?

Read more about zucchini facts and recipes to try.

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