Want A Healthier Alternative To Fries? Give Oven Baked Zucchini Fries A Try!

Hey guys!

Its been a long time since I posted a recipe and I just have to share this recipe I have absolutely fell in love with recently! If you have read my previous posts in the recipe section, you would realize that I am a zucchini fanatic (lol) and this recipe stole my heart.

Zucchini fries are an excellent alterative to French fries with fewer calories. It containing high amounts of vitamin C, vitamin A and vitamin B6, which in zucchini make it a good source of antioxidants. In fact, Zucchini fries also contain high levels of selenium, riboflavin and phosphorus.

Baking zucchini fries instead of deep-frying also lowers the cholesterol level significantly but be mindful that it still has considerable amounts of cholesterol (63mg in 100g). 3.5 oz (100g) of zucchini fries has 81 calories (27 calories from fat). It contains 5.5 g of protein and 1.1g of dietary fiber.



  1. 3/4 cup Italian seasoned bread crumbs
  2. 1/4 cup grated Parmesan cheese
  3. 1/4 teaspoon seasoned salt
  4. 1 (9 inch) zucchini, peeled
  5. 1/4 cup margarine or butter, melted


  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
  1. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4 inch pieces.
  1. Combine the breadcrumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into breadcrumbs. Gently toss between your hands so any breadcrumbs that haven’t stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
  1. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

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Want To Make A Quick, Healthy Pasta Dinner? Tortellini & Zucchini Soup Is The Answer!

My Zucchini obsessions continues as I present this tasty dish! On my endless quest of eating better, I stumbled upon this recipe on webmd.com and it was love at first sight. I am a sucker for Vegetable soup and Tortellini so I knew I could not go wrong with this recipe. Tortellini & Zucchini Soup


  • 2 tablespoons
    extra-virgin olive oil
  • 2 large
    carrots, finely chopped
  • 1 large
    onion, diced
  • 2 tablespoons
    garlic, minced
  • 1 teaspoon
    fresh rosemary, chopped
  • 2 14-ounce cans
    vegetable broth
  • 2 medium
    zucchini, diced
  • 9 ounces
    (about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
  • 4
    plum tomatoes, diced
  • 2 tablespoons
    red wine vinegar

Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

My Adjustments:

Only adjustment I made was using three cheese tortellini instead of spinach & cheese (due to the grocery store running out and being too lazy to drive any place else lol.)

I hope you enjoy this recipe! If you’re a big Vegetable soup kind of person or a big fan of tortellini than you should find it delightful. Enjoy!

For My Bread Lovers: Spicy Pineapple-Zucchini Bread!

I am a HUGE fan of zucchini and will find many different recipes to accommodate it. My Mother introduced this recipe in my life and nothing was the same.



3 whole Eggs

1 cup Veg. Oil

2 cups Sugar

2 teaspoons Vanilla Extract

2 cups Coarsely Shredded Zucchini

1 can 8 Oz. Well Drained Crushed Pineapple

3 cups Unsifted Flour

2 teaspoons Baking Soda

1 teaspoon Salt

½ teaspoons Baking Powder

1-½ teaspoon Cinnamon

¾ teaspoons Nutmeg

1 cup Chopped Nuts (pref. Walnuts)

1 cup Chopped Raisins


Preheat the oven at 350 Degrees. Beat 3 eggs then add 1 cup Vegetable oil, 2 cups sugar, and 2 tsp. vanilla. Beat till thick and foamy. Next, stir in 2 cups coarsely shredded zucchini and 1 can (8 oz.) well drained crushed pineapple. Combine 3 cups of flour, 2 tsp. baking soda,1 tsp. salt, ½ tsp. baking powder,1 ½ tsp. cinnamon, ¾ tsp. nutmeg, 1 cup finely chopped nuts, 1 cup finely chopped raisins. Stir into zucchini mixture. Fills TWO 5×9 pants. Bake for 1 hour or until sides pull from sides of pans and the toothpick comes out clean. Cool in pans 10 minutes. Wrap  the bread in foil to keep it soft.

My Suggestions:

-Add Grated Carrots

-Increase nuts/rasins to 1½ cup each

-Add Craisins

The Raisins are optional in this recipe. The origins of this recipe came from Mcgees.com but you can also find this recipe at http://tastykitchen.com. Hope you enjoy this!