This is a fun way to make vegetables more palatable for the lil’ guys. And for those of you with preschoolers, this recipe doubles as a perfect hands-on activity. It’s easy to make and involves dipping things, pushing buttons and scooping ingredients. My four-year-old not only loved helping, but she loved eating it too! We’ll definitely be doing this one again.
These go great with marinara sauce, or you could try them with my homemade ketchup for a home-grown taste!
- 2-3 small zucchini, cut into French fry shapes
- ½ cup flour
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- ½ tsp Italian herb seasoning (basil, oregano, sage, savory, thyme, rosemary)
- 1 cup of milk
- 1 cup breadcrumbs (I didn't have any on hand so I toasted bread in the oven and then processed it in a food processor)
- Preheat oven to 425 degrees F. Lightly grease an oven-safe cooling rack, place on a cookie sheet, and set both aside (or you can use a Pampered Chef stoneware bar pan if you have one and it will crisp up everything no problem).
- Mix flour, salt, garlic powder, and pepper in a small bowl. Pour milk in another small bowl, and combine breadcrumbs and Italian herb seasoning in another small bowl.
- Dip each zucchini stick into the flour, then the milk, and then roll into the breadcrumbs.
- Place onto the cooling rack or the stoneware and bake for 18 minutes, or until desired crispiness.