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You are here: Home / Food & Drink / Zucchini and Eggplant Steak Fries

Zucchini and Eggplant Steak Fries

Last updated on May 30, 2018 By The Kreative Life 2 Comments

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Zucchini and Eggplant Steak Fries - The Kreative Life

I’ve been visiting our local farmers market once a week and have been racking up on as many fruits and veggies as I can. I’m doing my best to eat healthier and so far I’ve been meeting my goals. I’m pretty proud of myself. Some days I do get the urge to just break down and start mindlessly snacking just because I’m bored or I need a light snack to help me get through to the next meal without overeating.

Since I had a fridge full of zucchini and eggplant (you’ll probably see a whole lot more recipes with these two veggies in it—sorry) I wanted to find a different way to eat them besides how I usually cook them. These Zucchini and Eggplant Steak Fries were the perfect snack for when I wanted to start munching on something and even for a side dish with dinner. Enjoy!

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Zucchini and Eggplant Steak Fries
 
Ingredients
  • 1 Large Eggplant, Cut Into Wedges
  • 1 Large Zucchini, Cut Into Wedges
  • ½ Cup Italian Bread Crumbs
  • ½ Cup Shredded Parmesan
  • 1 Tbsp. Garlic Powder
  • ½ Tsp. Paprika
  • ¼ Tsp. Basil
  • ¼ Tsp. Salt
  • 2 Eggs, Beaten
Instructions
  1. Preheat oven to 375°. In a large plastic bag, combine bread crumbs, parmesan, garlic powder, paprika, basil, and salt. Shake bag until fully mixed. Place eggs in shallow square dish. Roll eggplant and zucchini into eggs until fully coated. Place eggplant and zucchini into bag and toss until fully coated. In a single layer, place zucchini and eggplant on a wire rack over cookie sheet and bake for 15-20 minutes or until golden brown.
3.2.2885

If you love this recipe, then you may want to try this farmer’s market grilled garlic spicy salsa!

Zucchini and Eggplant Steak Fries - The Kreative Life

 

Zucchini and Eggplant Steak Fries - The Kreative Life

Zucchini and Eggplant Steak Fries - The Kreative Life

Zucchini and Eggplant Steak Fries - The Kreative Life

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Filed Under: Food & Drink, Vegetables Tagged With: Side Dish, Vegetables, Zucchini

About The Kreative Life

Hi, I’m Kendra! I’m a Miami Blogger, a mom, a wife, and an amateur food photographer (at least I like to think so). I like to write about crafts, family, diy projects, food, blogging, and marketing tips, and a swell gal to get to know. I love to travel to any place that has warm weather, a beach, and great food!

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Comments

  1. Liz

    March 31, 2015 at 4:34 PM

    These look great! I like that they are baked and not fried.
    Liz recently posted…A Guide to Knife EdgesMy Profile

    Reply

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  1. Kale and Artichoke Chicken Salad - The Kreative Life says:
    May 2, 2018 at 9:56 PM

    […] or bok choy and I’ll devour it faster than I would a bowl of ice cream. What can I say? I love my veggies! I do get tired of eating them in plain old salads or sautéed. Just so I wouldn’t get bored with […]

    Reply

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My name is Kendra and I'm a mom to two beautiful boys and a wife to a wonderful husband! I'm a Miami-based influencer who loves giving tips to busy moms about balancing their families, health, and businesses.

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