August 7th, 2015
Laura Fuentes, "The Best Homemade Kids' Lunches on the Planet"
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and grease a cookie cooling rack. Place the greased rack on the top of the lined baking sheet.
In a small bowl, mix the all-purpose flour and Arriba! seasoning. In another bowl, mix the egg and the milk. In a third bowl, mix the bread crumbs and Parmesan cheese. Line up your bowls assembly line style.
First, dip each zucchini stick in the flour mix, followed by the egg mix, and the bread crumb mix last. Place on the rack. Bake for 20 to 24 minutes, until light brown and crispy.
For a school lunch: I like to prepare these fries for dinner and use leftovers in our lunchboxes. In the morning, I warm them up in my toaster oven at 350°F (180°C) for 5 minutes. These are meant to be eaten at room temperature. Pack along with some Veggie Tomato Sauce (page 144) in a small leak-proof container.