Oven-Baked Zucchini Fries + Homemade Herbed Mayonnaise

Oven-Baked Zucchini Fries Oven-Baked Zucchini Fries Oven-Baked Zucchini Fries

We rejoiced at the opening of the Grill’d outlet at Harbour Town — no more long trips to Robina Town Centre just to get our fix of their mouthwatering zucchini fries (chips, if you’re from around here, but we’ll call them ‘fries’ for the sake of my international audience). Though I suppose we’d travel just about any distance to get our hands on them. Grill’d just does theirs so well. Of course, they’re dunked in a million kilojoules of oil and deep-fried like crazy. Not exactly good for our arteries. That’s why we decided to create our own “healthy” oven-baked version.

Oven-Baked Zucchini Fries Oven-Baked Zucchini Fries

With a crispy parmesan coating and a tender, juicy, melt-in-your-mouth interior, these fries make the ultimate veggie side dish! And they taste even better when they’re amped up with some homemade herbed mayo! Both the fries and the mayo are incredibly easy to make, and you can find any number of creative variations online. They make a good weekend project when you feel like a fancy Saturday afternoon snack!

Oven-Baked Zucchini Fries Oven-Baked Zucchini Fries Oven-Baked Zucchini Fries

We also made some fully loaded burgers from scratch to complete the whole Grill’d experience, but we’ll save that recipe for another day.

Oven-Baked Zucchini Fries

Oven-Baked Zucchini Fries

Ingredients:

3 zucchinis (courgettes)
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup breadcrumbs (we used panko)
1/2 cup grated parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
sea salt and ground black pepper, to taste

Preparation:

  1. Preheat oven to 200°C and line a large baking tray with non-stick baking paper.
  2. Cut each zucchini lengthwise, then slice into rough rectangles about 1cm thick.
  3. In a shallow bowl, combine the breadcrumbs, parmesan, herbs, salt and pepper.
  4. Pour beaten eggs into a separate shallow bowl. Place flour in a third bowl.
  5. Working with each individual piece, coat zucchini slices in flour, then dredge them through the egg mixture before rolling them in the parmesan mixture to coat.
  6. Place on prepared baking tray and bake for approx. 25-30 minutes, or until golden brown. Turn them halfway for even baking.

Herbed Mayo

Homemade Herbed Mayonnaise

Ingredients:

2 egg yolks
1 teaspoon Dijon mustard
canola oil*
1 tablespoon apple cider vinegar
fresh tarragon, chopped
a dash of sea salt

*Many mayonnaise recipes use olive oil, which might be too overpowering for some. We used canola oil here as it has a neutral flavour. An extra light tasting olive oil will also work well.

Preparation:

  1. Whisk the egg yolks in a bowl, add the mustard and whisk together.
  2. Very, very gradually add about half the oil (by gradually, I mean a few drops at a time) while whisking continuously until thickened.
  3. Whisk in the apple cider vinegar, then continue to gradually add the remaining oil. Always be whisking!
  4. Add the chopped tarragon and salt to taste. Serve with some delicious zucchini chips! You can store any leftover mayo in an airtight jar in the fridge for up to one week.

Oven-Baked Zucchini Fries
angie and james do stuff.

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16 thoughts on “Oven-Baked Zucchini Fries + Homemade Herbed Mayonnaise

      1. Hi there, Bec!

        Grill’d very recently changed the recipe of the batter they use for their zucchini chips, which is a real shame. The taste and texture is very different from what it used to be. Pretty sure they use cornflour now, or something similar. Oh well, homemade chips are still the best! ;-)

        Thanks for dropping by! xx

  1. I was going to post almost the exact same post myself this week – having been to Grill’d here in Perth last weekend. I made the Zucchini fries much like yours, soon after! They’re yummy! Anyway, your post is probably better (and prettier) than mine would have been so I think I will forego writing the post at all. Better to just bake instead :)

    1. Haha, I’m glad you think so! The ones from Grill’d are always, ALWAYS saturated in grease. Makes you feel a little queasy after awhile. These zucchini chips are much better for you! ;)

  2. I know that Parmesan cheese, manko & courgettes really go well together. In this recipe, I can use the last of my home grown yellow & green courgettes!. I also love the added Yummy mayo!

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