Crisp zucchini fries covered with parmesan and baked until golden. These fries make a fun breakfast or appetizer with a soft boiled egg.
By Nicky Corbishley
These parmesan courgette (zucchini) fries are a great alternative to toast for dipping into soft-boiled eggs.
They’re so simple to make. Just cut up your courgette into fingers, dip them in a little bit of egg and sprinkle with parmesan, before baking to golden crunchiness.
To get the perfect soft boiled egg, I take two large eggs straight from the fridge. Put them in a medium sized sauce pan and fill it with cold water until the water just covers them. Then, on a high heat, I bring the water to a rolling boil. Once it’s boiling, I turn the heat off and set my timer for 3 minutes. That’s it. Works every time.
- 2 small (approx. 120g/4.25oz each) courgette/zucchini
- 45g/1.5oz parmesan, grated
- 1 egg, lightly whisked
- pinch of salt and pepper
- 1 tbsp. fresh parsley, chopped
- 2 large eggs
- Preheat the oven to 200c/400f and put your egg and parmesan in separate shallow dishes.
- Slice the courgettes into finger sized pieces. Dip each piece into the egg, then into the grated parmesan and place on a baking tray. Once you've put all your courgette fries on a baking tray, sprinkle on any parmesan that might be left over. Sprinkle with a pinch of salt and pepper and place in the oven. Cook for 15 minutes, then turn the oven down to 170c/325f. Turn the fries over using a spatula (a few may stick, so a metal spatula is best to prevent breaking the fries) and cook for a further 8-12 minutes until the courgette fries are a deep golden brown.
- Whilst your courgette fries are in the oven, cook your eggs.
- Place both eggs into a medium sized sauce pan and fill it with cold water until the water just covers them. Heat on a high heat until the water comes to a rolling boil. Once boiling, turn the heat off and set your timer for 3 minutes. After 3 minutes, take out of the water and serve immediately with the courgette fries.