Connect Bridgeport
Ad
FacebookTwitterInstagramYouTubeRSS
  • Home
  • News
  • Sports
  • Community
    • Community News
    • Anniversaries
    • Announcements
    • Arts & Entertainment
    • Calendar
    • Churches
    • Clubs & Organizations
    • Directory
    • Farmer's Market
    • File Complaint
    • Greeting Cards
    • Library
    • Lost And Found
    • Obituaries
    • Parks & Recreation
    • Sponsorships
  • Trading Post
    • For Sale
    • Local Deals
    • Services
    • Yard Sales
  • Visitors
  • Relocation
  • Education
  • Jobs
  • Alumni
Ad

Healthy Kids First: Farmers Market Zucchini Fries

By Mandy Curry on June 27, 2015 from Healthy Kids First

The Bridgeport Farmer’s Market is in full swing and will feature a number of delicious finds this weekend like green tomatoes, swiss chard, letttuces, zucchini, eggs, local meats, and so much more. 
 
The new POP Club(Power of Produce) that launched this month at the Farmers Market is a great way to get kids excited about buying local produce. 
 
Not only is buying fresh produce wonderful for the local economy, but fruits and vegetables contain the most nutrients in the first few days of being picked.  The longer it sits on the grocery store shelf, the more nutrients it loses. 
 
To support your farmer’s market purchases, we will be featuring various recipes throughout the summer season that your kids can easily make at home with their market finds. 
 
To kick this week off, here is a super easy recipe for Zucchini Fries.   We tend to find anything in the shape of a fry is a hit with kids and this recipe is super easy for any age (and dipping it in marinara sauce makes it an easy win too). 
 
Enjoy!
 
Zucchini Fries
Ingredients:
1/3 cup Parmesan Cheese
1/3 cup Panko breadcrumbs (or any breadcrumb)
¼ tsp dried herbs (such as garlic, dill, parsley, basil)
1 farm fresh local egg
1 large Zucchini
½ cup Marinara Sauce for dipping
 
Directions:
1.      Preheat oven to 450-degrees.
2.      Combine Parmesan Cheese, Breadcrumbs, and herbs in a bowl.
3.      Beat the egg in a separate bowl.
4.      Trim the end of the zucchini.  Cut the zucchini in half crosswise.  Then quarter each zucchini in half lengthwise to make sticks. 
5.      Coat the zucchini stick in the egg and then dredge in the breadcrumb mixture.
6.      Place zucchini on a baking sheet coated with cooking spray.  Lightly drizzle zucchini sticks with Extra Virgin Olive Oil or cooking spray before placing in the oven. 
7.      Bake for 15-20 minutes or until golden brown. 
8.      Serve with marinara sauce.  

Share


Sign up/stay connected

Create your profile to start adding photos, posting comments, and more.

SIGN UP

Ad
Ad
Ad

Blogs [ view all ]

  • Photo

    From the Bench: Props to BHS Team One of...

    There have been plenty of great boys’ basketball teams in Bridgeport High School’s history. Certainly, thi...

    Posted by Jeff Toquinto

  • Photo

    Time Travel: Early 1980s Bridgeport Yout...

    See anyone you remember from this youth soccer photo from the very early 1980s - likely 1981 or 1982? The team...

    Posted by Dick Duez

  • Photo

    It's Happening: Baylor Comes Home

    Many have been following the journey of 2-year-old Baylor Waggamon since early-2025 when he was awaiting a heart transplan...

    Posted by Julie Perine

  • Photo

    ToquiNotes: Unlucky 13-Year Anniversary ...

    It was August 20, 1970, when what many will consider the worst storm in Bridgeport’s history took place. A torna...

    Posted by Jeff Toquinto

  • Photo

    The Grapevine: New Feature Nearing a Deb...

    Guess what’s happening? Starting this month, the Grapevine is going to have a new feature.   On...

    Posted by Rosalyn Queen

Calendar [ view all ]

Mon
14

Bridgeport City Council Meeting

Tue
15

We Are Better Together Bereavement Support Group (Bridgeport Public Library)

Wed
16

Sizzling Summer Sale

 



Bridgeport, WV
Editorial Board Advertise Privacy Policy Contact Us
FacebookTwitterInstagramYouTubeRSS

©2014 Connect Bridgeport.