If you are looking for a way to use up the last of the zucchini from your garden, try these crispy zucchini fries from Martha Stewart Living. Dredge zucchini sticks in wheat germ (the part of wheat that sprouts and grows into a new plant), dip in beaten egg, and then into panko (a Japanese-style breadcrumb, made from bread without crusts). Drizzle with oil, season, bake and enjoy! Cook’s Note: If you don’t have wheat germ, use flour.

Avoiding Additives and Preservatives

Make sure the panko you use is additive-free. I am using 4C brand right now.

Dredge the zucchini

Place panko-coated zucchini on baking sheet

Crisp zucchini-panko fries


2 large eggs

½ cup (125 ml) toasted wheat germ

2 cups (500 ml) panko, preferably whole wheat

2 large zucchini (1 ½ pounds/794 g total), halved crosswise and cut into ½-inch wedges

¼ cup (60 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper


Preheat oven to 425 degrees F (201 C).

Whisk together eggs and 2 tablespoons water in a shallow bowl. Place wheat germ and panko in separate shallow bowls. Working with one wedge at a time, dip zucchini in wheat germ; coat in egg, then panko, pressing gently to adhere.

Arrange in a single layer on 2 rimmed baking sheets. Drizzle with oil; season with ¾  teaspoon (3 ml) salt and pepper to taste. Bake, rotating sheets and flipping zucchini halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately. Serves 4.

From Martha Stewart Living