Baked Parmesan Zucchini Fries: Katherine Martinelli
Ahhhhhh, a recipe after my own heart – and tastebuds. Not to mention that my thighs would appreciate the “baked” instead of fried method of cooking. Why is it that Parmesan cheese compliments so many different foods? Well, Katherine of the blog Katherine Martinelli brings all of these elements together into a great dish that works for an appetizer, snack or side. Her SRC assignment this month was Lesa from Edesia’s Notebook. Katherine says . . .
“Seriously, try it next time you make tempura or fish and chips! I loved the little kick that the fries got from the hot paprika, and was impressed with how crispy they got in the oven. My husband and I gobbled them up in about three minutes flat.”
Check out the recipe for Baked Parmesan Zucchini Fries.
