I just want to reach through my computer screen and grab one of these and crunch down on the deliciousness that I know is there. Then taste that tangy cheese and the contrasting warm, soft interior of the zucchini. Then I’ll crunch and chew. Crunch and chew. Then I’ll start all over again . . . . Oh, uh, sorry. Must have been daydreaming about this lovely dish. Louise who blogs at Lick The Spoon, one of our “down under” neighbors received Chelsie’s blog, Magnia (which means “eat” in Italian) for her SRC assignment this month. Chelsie said . . .
“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.”
Check out the recipe for Crumbed Parmesan Zucchini Fries.