Best 3 Zucchini Fingers Recipes

Crispy and flavorful zucchini fingers coated with golden bread crumbs and a blend of savory parmesan cheese await you in this delightful recipe collection. Zucchini fingers, also known as zucchini fries, are a delectable appetizer or side dish that will be the star of any gathering.

Discover four variations of this tasty treat: the classic Zucchini Fingers, a healthier Baked Zucchini Fingers option, an irresistible Mozzarella-Stuffed Zucchini Fingers, and a spicy kick with Jalapeño Zucchini Fingers. Each variation offers a unique twist that caters to different taste preferences.

The classic Zucchini Fingers are a timeless delight, featuring a crispy exterior and tender zucchini interior. Baked Zucchini Fingers provide a guilt-free indulgence, using wholesome ingredients and a baking method that retains the zucchini's natural goodness.

For those seeking an elevated culinary experience, Mozzarella-Stuffed Zucchini Fingers deliver a delightful surprise with a gooey mozzarella center, adding a richness that will tantalize your taste buds.

Finally, Jalapeño Zucchini Fingers pack a spicy punch with a blend of jalapeños and spices, offering a fiery twist to the classic recipe.

No matter your preference, these zucchini finger recipes promise a delightful culinary adventure, whether you're having a casual get-together or seeking a flavorful addition to your meal.

Here are our top 3 tried and tested recipes!

RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI

Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini image

I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy.

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 ounces sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
salt
pepper
1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 1/2 lbs chicken tenders
3/4 cup extra virgin olive oil

Steps:

Melt the butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
When the milk begins to bubble, stir in the cheese and mustard.
Season the sauce with salt and pepper, remove from heat and cover to keep warm.
Preheat the oven to 250 degrees.
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
Repeat with the chicken.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.
Repeat with the zucchini, adding more oil if necessary.
Serve the chicken fingers and zucchini sticks with the cheese sauce.

Nutrition Facts : Calories 1291.9, Fat 78.5, SaturatedFat 25.1, Cholesterol 374.1, Sodium 2039.6, Carbohydrate 78, Fiber 4.2, Sugar 5.5, Protein 69.1

CARROT, ZUCCHINI & PARSNIP FRITTATA FINGERS

Carrot, Zucchini & Parsnip Frittata Fingers image

These frittata fingers are suitable for children aged around nine months and older. You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.

Provided by Sonya01

Categories Lunch/Snacks

Time 47m

Yield 12 fingers

Number Of Ingredients 10

Ingredients

melted butter, to grease
2 teaspoons light olive oil
80 g grated green zucchini (1/2 cup, firmly packed)
60 g grated carrots (1/2 cup, firmly packed)
50 g grated parsnips (1/2 cup, firmly packed)
2 green shallots, ends trimmed, finely chopped
3 eggs, lightly whisked
40 g coarsely grated jarlsberg cheese or 40 g tasty cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon plain flour, sifted

Steps:

Preheat oven to 180°C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

ZUCCHINI FINGERS

Zucchini Fingers image

When zucchini is plentiful, we're always looking for different ways to cook with it. These zucchini fingers are a great way to use it. This savory dish makes a moist bread with almost an egg quality. Garlic and onion add a lot of flavor. When cut into slices, they're easy to pick up and snack on during the day. If browned sausage...

Provided by Laura DiDia

Categories Vegetable Appetizers

Time 1h10m

Number Of Ingredients 9

Ingredients

3 c grated zucchini (washed and skin on)
1 small or 1/2 large onion, grated
1 clove garlic, minced
2 c Bisquick or cake flour
1/2 c vegetable oil
1/4 c grated Parmesan cheese
1/4 tsp salt and pepper
2 Tbsp dried parsley
4 eggs, mixed separately

Steps:

1. Mix the following together in a large mixing bowl - grated zucchini, grated onion, minced garlic, 1/2 cup vegetable oil, salt, pepper, parsley, and grated cheese.
2. Mix 4 eggs in a separate bowl. Add eggs and mix together with the above ingredients.
3. Finally, add 2 cups of Bisquick. Mix until well blended.
4. Pour into a well-greased 9x13 baking dish. (I pour about 2 Tbsp of vegetable oil on the bottom of the pan.)
5. Bake in a 350 oven for 35 to 45 mins until the top is browned.
6. Cool 15 minutes before cutting. Enjoy!

Tips:

Choose medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
Wash the zucchini thoroughly and pat them dry. Do not peel the zucchini, as the skin adds flavor and nutrients.
Use a sharp knife to cut the zucchini into thin, even slices. This will help them cook evenly.
In a shallow dish, whisk together the eggs, milk, salt, and pepper. Dip the zucchini slices into the egg mixture, then coat them with the bread crumbs.
Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. Once the oil is hot, carefully place the zucchini slices in the pan and cook for 2-3 minutes per side, or until golden brown and crispy.
Serve the zucchini fingers immediately with your favorite dipping sauce. Some popular options include ranch dressing, ketchup, or barbecue sauce.

Conclusion:

Zucchini fingers are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be served as a healthy snack. With their crispy coating and tender interior, zucchini fingers are sure to be a hit with everyone who tries them.