Baked Zucchini Fries
These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are actually baked!
This recipe was actually posted back in 2011. I had just started this blog two months prior, and needless to say, the photos did not do any kind of justice to them.
Now I surely do not want anyone missing out on these fries so I have updated the photos and recipe to convince you to make these this very second.
Yes, that emergency grocery run may just be necessary. You can pick up some zucchini and some pineapple juice so you can also make these mimosas tomorrow morning.
Now this recipe is similar to one of my most popular recipes – Baked Parmesan Zucchini – except these have a nice crisp Parmesan-herb breading on them, baked completely on top of a cooling rack to help get these babies nice and crisp.
There’s absolutely no hot pot of oil involved here – you just don’t need it. These fries are amazingly crisp right out of the oven – so crisp that no one would ever believe these didn’t hit a single drop of oil.
When ready to serve, you can dunk these in your favorite dipping sauce – Ranch, garlic aioli, marinara – it’s up to you/ Best of all, you can enjoy every bite of these completely guilt-free.
Baked Zucchini Fries
Ingredients
- 1 cup Panko*
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I’d definitely drain the zucchini before coating them. Put fries in a colander, toss with some salt, and then let sit for about 30 minutes. They’ll be ‘crisper’ that way.
Wowza! Will definitely make again!
Wonderful.
Good, crunchy but if I were to make again I would add oil. I thought it was too dry
Recipe was so easy, made it on a weeknight! No panko, so just regular bread crumbs. Cut them into rounds since I wanted to cut the prep time. Turned out great! Made a mayo-hot sauce dip to match.
Everything I hoped for! They were crunchy!
do you remove water from cut zucchini before dipping in flour?
We add cayenne pepper to the panko recipe also. Dip in marinara sauce heated to melt added cheddar cheese.
Excellent recipe! I use flavored panko and bake just a little bit longer…SO good!
LOVE your recipes!! Ordered your cookbook but don’t get it till January. Just a tip, I skip the flour and egg dip. I cut the zucchini, dip them in ranch dressing then panko and bake. Delicious! Thank you for your great website and recipes. Happy New Year!!
We love making these! Made them easily plant-based… subbed nutritional yeast for Parmesan and used 3 Tablespoons of ground flaxseeds in 3/4 c. warm water instead of eggs. Let the flax “egg” mixture sit for 2 minutes to get gelatinous and it works great! Plus, added omega-3, dietary fiber, and no added cholesterol. My entire family loves these!
My family loves these. We need to double the egg as we run out using 4 zucchini. We like to dip in ranch dressing…kinda defeats the healthy option but super good. I never seem to have fresh parsley so I just add dried to the Panko mixture
We just love this baked zucchini fries recipe because it is easy and delicious!
These are great. I modified the recipe a little. Instead of regular flour I use whole wheat, same with the bread crumbs. I also add more seasoning to the breadcrumbs because they were a little plain. 1 tsp garlic powder, onion powder, and paprika, 1/4 tsp cayenne.
Indeed, they are damndelicious! We are gobbling them up before our chicken wings are even finished baking! What a great recipe for a summer bumper crop of zukes!
These are AMAZING! I followed the recipe exactly, expect used crumbled cornflakes because I didn’t have panko, which was super crunchy and yummy. Thank you from our bunch of happy bellies!
I have been a chef my whole life.. all that good food caught up with my heart! I tried these healthy zucchini sticks to “be good”!! AMAZING!!! I prefer them over deep fried shockingly!! Delicious!! Thank you so much for this recipe!
Pleasantly surprised!
Cut the zucchini thin……lots of cheese and seasoning, don’t even think about not using the cooling rack, that is what makes them crispy. I made these with chicken wings-Franks Hot sauce (same oven temp-same blue cheese side) delish.
This was tasty – even without the cheese (I didn’t have any grated, just pre-sliced Parmesan pieces). The flour did not stick to the outer skin so I thought that may affect the sticks but I “pasted” them on when I placed them on my rack. Also, the egg mixture started getting pasty, too, so I just dropped the zucchini sticks in directly and then into the panko.
I was also making Bolognese sauce and using that as the dipping sauce. So good! Will definitely make these again and will try with an air fryer in the future.
Great recipe simple and flavorful and breading is crispy. You can even reheat and they are still crispy!
Zucchini Surprise! I was tempted to add some chili flakes to the panko mix….not needed…served with dipping bowls of sweet chili sauce and tzatziki…absolutely fantastic
I’ve made these dozens of times and they’re amazing and absolutely worth the effort. The prep is kind of time consuming though, is it possible to make them in advance and then freeze them, either before or after baking them?
I also would like to know if they can be frozen before or after baking
These were truly delicious and quite easy to make. I will definitely be making them again!
Ended up peeling off like half the breading because I thought it was too much but they were absolutely delicious!
It’s great without the flour.
LOVED these zucchini fries! They were easy and so tasty. I was very impressed with how crispy they were. I’ll definitely make these again!
So delicious. It turns out even if I skip the flour.
We used just egg whites for an even crispier light texture and seasoned the whipped whites with some Braggs Amino for another layer of flavor! Everyone loved the “fries”!
These took some time to prep, but they were really good and filling. This will definitely be on the repeat list.
Our zucchini plant pops out zucchini like crazy, so finding ways to cook them is a must. My kids and I eat these fries like candy. Soooo good!
Do make extra of these, store them in the fridge in a container so they keep their shape. Then….when you are making your eggs for breakfast, fry these up, maybe have some salsa and cheeze with an egg on top of them. They are much more crispy the second time around, deeper flavor and since part of the water has been cooked out, more toothsome. Really, really good as leftovers.
I was really skeptical about these but I’m amazed by how crispy these came out. I don’t have a cooling rack so just preheated the baking sheet – but wow! I will absolutely make these again, thanks for a great recipe.
Are these ok to be baked in a air fryer? Also diabetic friendly? Aka panlo
This is absolutely my favorite zucchini recipe. What a treat! I will make these often this summer!
Made them as chips instead of fries and they were fantastic! Had to use 4 eggs to get it to stick to flour, but otherwise no issues.
These zucchini fries were delicious didn’t even have to dip them in anything. My husband and I ate them without any sauce or dip. Highly recommend as a good appetizer.
The recipe was good! The taste was amazing, but prep and building weren’t. I followed the recipe to a tee. The breading wasn’t sticking! I dried the zucchini sticks with several layers of paper towels. I lightly rolled the zucchini into flour, then the egg, breading, back to egg, and breading. It still wouldn’t stick. I tried to put the “naked” zucchini sticks in the oven to dry them, then follow the process. I tried to thin the egg with milk, that didn’t work. I mixed breadcrumbs and panko together…that didn’t work. I tried to separate the seasoning and cheese from the panko…that didn’t work. I’m not sure what I’m doing wrong, but it just wasn’t sticking.
Try using a bit more flour, then letting the floured zucchini sit in the egg for a few seconds on each side.
This should allow the flour and egg to ‘glue’ together which makes the breading stick. Sometimes I have to double dip twice in a row in the egg before putting in bread crumbs.
Recipe is definitely worth trying a second time.
I like to put some Dijon in eggs – it thickens it up and crumbs adhere better – and it tastes awesome!
You’ll need to let the zukes sit in the egg a bit more. Maybe flip’em around. At first, the flour and egg repel each other. Don’t worry, it’ll stick!
Easy and delicious. I will be making these often. I’ve already made them twice in the last 3 days! 🙂
These are awesome!! Family loves them. Very impressed, thank you for a great easy recipe.
We have a couple of zucchini that got away from us, and are now about 3 feet long. Would this recipe work with overgrown zucchini?
I just made this with some over-sized zukes and I cut them in half, then quartered each half – then cut the point of seeds off each pie-piece and tossed them (large zucchini get large seeds and a lot of water around them) and prepped the remaining pieces per the recipe they were fantastic.
These are just great they get better every time I make them❤️
Yup, these are good! Crunchy, tasty, and not fried. So good with a side of ranch or just on their own. Recipe officially added to my list of favorites.
Yup, these are good! Crunchy, tasty, and not fried. So good with a side of ranch or just on their own. Recipe officially added to my list of favorites.
Have made these tons of times and we love them! My question is, can i bread them ahead of time, refrigerate, and bake them a few hours later? Just dont want to be stuck doing this while company is here 🙁
Perfect, guilt-free alternative to fried zucchini. Thanks for sharing!
The best I make them again and again and again every summer
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my house didn’t smell like grease.
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my how didn’t smell like grease.
Maybe I’m mistaken but shouldn’t the egg come before the flour then the PANKO???
THIS recipe didn’t quite work for me.
When you are breading something the coating will stick better if you coat with flour first, then dip in the egg, then the breadcrumbs. If you skip the flour part your breading has a higher chance of falling off.
Exactly Joe! this recipe was a complete fail for me. Not what I was going for at all 🙁
LOVE THIS RECIPE! They come out perfect every time…I make home made Greed Goddess dressing to dip them in! Delicious!
Great recipe – I didn’t have enough Panko crumbs so I blended Panko, gluten free white crumbs (left over from cooking for a vegan) and sesame seeds – added french herbs (herb de provence) as I did not have an italian mix – good slug of salt and pepper –
I used fresh picked small courgette (zucchini) as the flesh is firmer and no seed centre.
Dredged the chips by putting them in a plastic bag and tipping the flour in and shaking.
Added about 30ml to the egg mix to make it a little thinner and easier to work.
left hand to take from bag, dredge through egg and drop into crumb/herb mix – Right hand to cover with crumb, press down to consolidate, shake off surplus and put onto a wire rack (helps get all round crispiness without turning)
In the oven at 200C Fan for 22 mins
Outcome – Fantastic – golden sticks of yumminess – Served with minted lamb kebabs and mayo as a dip
Great way to use your courgettes (Zucchini)
jesus dude why don’t you just start your own website?
You’re cracking me up over here!!
Be polite
We loved it especially my mom is absessed
Thank you for this basic recipe! Due to covid-19 stay at home I did not have panko or grated parmesan. I substituted smashed sun chips whole grain garden salsa chips mixed with a ratio of about 1/3 regular bread crumbs. It was OUT OF THIS WORLD DELICIOUS!!! I followed the basic recipe but turned the oven down to 400 degrees. My husband flipped over these! We’ll definately do this again! Try it with your favorite flavor potato chips! I’m going to try doritoes nacho cheese next.
Delicious! Added a ranch mix packet to the panko mixture.
Love this recipe! Just added a heaping tablespoon of ranch mix seasoning instead of Italian seasoning & canned Parmesan instead of freshly grated. Could believe how crispy they were for not being fried! My zucchini hating teenager loved them! She’s converted now, ha! Thanks for the recipe!
Can these be done on cookie sheet alone i do not have a cooling rack
Someone had said they had no rack, so preheated their pan in the oven and they turned out well
Made these zucchini fries last night and my family & I loved them (I don’t even like zucchini!!!) They were very good; loved the crunch. I added dried parsley flakes (that I dried last summer from my garden) right to the egg mixture before dipping the “fries”We dipped them in marinara sauce; very tasty! Will definitely make these again! Thanks for sharing!
Followed your recipe step by step, and it turned out as promised. This dish is such a crowd pleaser, and the kids love getting involved in the dredging! I once ran out of Parmesan, so I used shredded cheddar which I chopped really fine and added to the breadcrumbs and it worked beautifully as well. Thank you for this.
Even after the flour and eggs; sometimes the panko mixture doesn’t want to stick to the zucchini!!
How do you reheat zucchini fries? Should we put them in a container in the freezer and put them back on a cookie sheet?
Added garlic powder to the Panko mix. My “I hate zucchini” crowd loved it!
These are my new addiction!! Thank you for sharing this fantastic recipe.. i followed it exactly and they are perfect!! I made a copy of the Bloomin Onion sauce to dip them in.. yummy!!!
I just made this for lunch in-between meetings. It took 12 minutes to prep. I added in a few shakes of red pepper flakes for zing. Quick and easy recipe and a great way to use up all those end of summer zucchinis
I have made these before, but deep fried them. Tonight, I baked them. My family said they “like them better this way.” Another success!
Just got a 10 out of 10 rating from my daughter and her friends! I whipped these up in no time and served them to my daughter and friends at our pool! Thanks for making me so popular!
I have made these about 3 times now and they are always a delicious treat and healthy snack. I really enjoy these!
You show a ziploc bag. Is that to save a step? Thanks.
Yes! 🙂
These were fabulous! I had a few small mushrooms, and decided to try them as well. Also a HUGE success! The topping on the mushrooms browned a little faster, but they were crunchy and delicious.
Excellent starter!
I’ve made this a few times and comes out perfect every time. It is so delicious that even my 5 year old who, not only doesn’t like crunchy food but also doesn’t like to eat any vegetable, tried it today and loved it so much that she doesn’t want to share with me! Now I have to make more!
That’s great!
You never disappoint! These were amazing. I used nutritional yeast instead of parm. My picky family members vowed to “try” them but ended up scarfing them down! Thank you!
How many fries are in a serving size? Planning on making these!
Hi Alyssa! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
Delicious and sooo easy!! Thank you Chungah!
I wonder if these zucchini fries can be prepped and frozen before baking? If so, what would be a good time and temperate for baking frozen fries? Would you recommend a change to the prep as well, like blanching the zucchini?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just made a vegan version of these! Delicious!
– Follow Your Heart Parmesan shreds
– Neat Egg – watered down quite a bit more than package directions though
I love that these are made without oil!
Oh that’s awesome! Thanks for sharing!
Hi do these freeze well??
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Hi Chungah
I work with Microplane and we are interested in using the recipe and your photos in some marketing materials.
Would you care to contact me if you’re interested?
Thank you!
Hi Ashley – you can email me at contact@damndelcious.net. Thanks!
Delicious! Mine didn’t come out quite as pretty as yours. It was hard to get the egg to stick to the floured zucchini and then harder still to get the panko mixture to stick. But I will say, they were really delicious. Maybe my zucchini was too dry. In any case I was really impressed by the crunch! Loved them.
These are absolutely wonderful! Made them as directed and my husband and I loved the crispness and the flavor. He pronounced them the Best Ever. I used my homegrown dried basil & oregano. My IGA didn’t have a block of parmesan to grate so I put some good quality shredded parmesan in my mini chopper along with the herbs and processed until fairly fine. Then mixed with the panko crumbs as directed. The only addition was that I sprayed the prepared zucchini on the baking rack/pan lightly with olive oil just before baking. Baking times were spot on in spite of using various sized zucchini. We both loved this recipe and it will be a keeper! Thanks for a Super Recipe!!
Easy and a great side with anything,I used extra sharp provolone grated with the panko (which is just white bread crumbs no crust)
Amazing!!! My husband,son of a chef, couldn’t stop eating them and raving about them! Thank you!!
In one of your pictures, it looks like the zucchini fries are frozen. Do you cut the fries and then freeze the zucchini fries and then get them out to prepare? This would be a great way to have the zucchini fries ready and prepped several nights or weeks ahead and save time (especially in weeknights)!
The zucchini is actually not frozen here!
Tried this recipe last night. Husband said this recipe is definitely a keeper!! Soooo delicious!! I warmed up marinara sauce for dipping. It was great. Look forward to trying other recipes of yours!
How delicious! I am eating them as I type . I was skeptical, I must admit, but boy am I glad I went ahead and tried it instead of frying them. I’ll be doing this again for sure. Thanks for the lovely recipe!
Hi my name is Susan Chambers ,
I just wanted to know can you tell me what Panko is & where can I get it ?
I have never heard of that . Please and thank you .
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
These are outstanding! It’s become a joke around here about how we are eating zucchini each nigh since our garden is producing so many. This recipe is by far our favorite. making it for the 3rd time right now.
It’s Zucchini time in the South so I needed something different to do with them for dinner. These were easy and perfect! In fact, my husband commented that you could serve these in any restaurant and they’d be a winner!!! Thanks for you great recipes and food ideas.
I made these this afternoon. I have a convection oven and fought the urge to turn on the convection fan because I was skeptical on how crispy they really would get. Voila! They really do crisp up nicely with no convection heat at 425 degrees.
I thought dipping them in a doctored up jarred spaghetti sauce (I added feta crumbles and fresh basil) would be the way to go. However, after having a couple that way, I decided to try ranch as an alternative dipper and the ranch was a bit tastier! I used one good sized zucchini and cut in half through the root and stem ends. Then cut those halves into quarters making spears. Mine were more like wedges than “fries”. Still turned out great!
Second time making these fries. Making them for the ladies in our monthly group. The ones who don’t do different kinds of dishes even liked them and have been waiting for me to do them. Great recipe…no changes!
Made these for dinner tonight. Ahhh-Mazing!
did you freeze zucchini after you quartered them, then coated them and baked ? I just want to make sure I get them as crispy as possible! Thanx!
I freeze them no problem. Prepare as recipe states. Then spread on baking tray and freeze as individuals (so they are easier to retrieve later)). Store them in freezer bags. Followed the same baking instructions from frozen. Slightly softer texture than if you were to make them fresh, but making up a big batch to have quick side dishes later is a big plus in my household.
Can’t you just figure that out on your own?
As someone on a strict budget, I would rather not find out the hard way that it doesn’t work. Just money, time, and food down the drain. Maybe be a little more considerate, or keep the pointless comments to yourself.
these look amazing, i cannot wait to try them. 🙂
I made these tonight and they came out really good. This may be my dinner. I was wondering if you could make these ahead of time and place them in the fridge before baking or would the panko get soggy.
Yes, absolutely!
Hi, I love this recipe since I can let my 1 year old son eat it! Question though, can you make these ahead and freeze them?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This one was REALLY good! I was skeptical that they would be crispy but they really were! I was out of panko, so I subbed in crushed croutons…….and they were awesome. This recipe is a keeper and will go into my permanent rotation. I think using the cooling rack makes all the difference so don’t skip this step! This is one my first recipe comments ever….but I had to chime in because it’s that good. YAY!
do you have a recipe for the ranch garlic aioli marinara?
Not at the moment.
How many zucchini slices are in a serving?
Unfortunately, it is very difficult to provide the number of zucchini fries in a single serving as they can range so much in size and girth.
A delicious part of dinner tonight, served with some feta ranch type dip. Thanks for the great recipe!
Great recipies and your site is very easy to navigate. I’m doing the fries tomorrow for 8 women playing cards and lunch so it will be a good test.
Thanks
Marilyn Whiting
I hate to say it, but these really let me down. They taste like microwaved zucchini slices wrapped in unseasoned toast. I obviously did something wrong, but I can’t figure out what; as far as I can tell, I followed the instructions to the letter. Any thoughts?
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
I am not entirely sure what went wrong but perhaps your oven temperature is not calibrated? That may have resulted in the “microwave” texture. I also recommend seasoning with salt and pepper, to taste. A little bit of seasoning goes a long way.
Hi, these look totally delicious…can’t wait to try them ! What oven temperature do you use?
The oven should be preheated to 425 degrees F.
I don’t generally post comments about recipe’s but this one is FANTASTIC!. Hard to believe that they are not fried. Even my very picky, wont try anything, husband liked them and asked me to make more! Nice to have a healthy alternative.
I used yellow squash from my brother’s garden in this recipe. The idea of using non-stick spray on cooling racks is a good idea. The fries came out brown and crisp and didn’t stick like fries often do when baked in the oven. I’ll definitely make these again! Thanks!
These are fantastic! I just pulled some extra fat zuchinnis from my garden and made some fat fries. The only thing I did different was I cooked them on my grill on low heat. Excellent!
This may be a dumb question, but is the Italian seasoning the dried herbs only, or the dry Italian seasoning mix used to make dressing?
The Italian seasoning here refers to the dried herbs.
We coat zucchini with unsweetened coconut milk instead of egg to keep them vegan. Costco also carries Panko in two large bags, it is great anytime you would normally use bread crumbs.
Hi there, just wondering if you could help me out on this. Every time I put something that is covered in panko into the oven, it doesn’t seem to become brown and stays white. I checked the temperature of the oven and it is at the correct temperature so I’m not too sure what is going wrong? Thanks so much 🙂
Nina, perhaps your oven rack is set too low? If your oven rack is set a little higher, it might help with the browning process.
I could eat ALL of what is pictured. I love these! Guilt free FRIES!!!!!!!!!!!!!!! Bring it on!!!!!!!!!!!!!!!!!!! With or without the dips. I’m easy!!!!!!!!!!!!!!
What kind of dressing is that that your serve with the Zucchini. Made this last night very good. I halved the recipe.
We served these with Ranch dipping sauce.
Can I use corn starch instead of flour?
You can certainly try substituting cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Do you really only quarter the zucchini? I must buy larger zucchini than you do.
I tried to cut them smaller than that to be the size the pictures looked like.
Your recipes are wonderful and have improved our menu’s greatly.
Thank you!
Yes, quartering should do the trick but if you have larger zucchini or if you prefer “skinnier” fries, please feel free to cut as needed to suit your preferences.
Can regular breadcrumbs be used if palanko is not available
Yes.
These look awesome, I also have used crushed croutons that give a nice crispy fry, and no need to add any extra seasonings.
There is an asterisk next to panko in the ingredient list. Is that supposed to be accompanied by a note? Thanks!
Yes, the note has been added – thanks for letting me know!
Oh my goodness. Zucchini fries! YES! There’s a local brew pub near my house that makes fried pickles and peppers, but zucchini fries look even better. I want some of these right now.
These look amazing, and a great way to get kids to love their veggies! Winner 🙂
These take me back….way back! Only I’m certain they are much lighter than the ones I used to eat. Will need to give these a try!
I could not get the panko mixture ti stick to the fries, especially after it got wet coating the first few. Any tips on how to do this?
Stephanie, did you coat them completely with the beaten eggs? If they are well-coated, there should not be any issues with the Panko sticking.
The recipe print off is wonderful! Many large food sites should take lessons from you. I’ll try these tonight, I’m sure I will love them. Thank you.
Thank you for this recipe!!!! Looks delicious 🙂
Are these cooking on a baking sheet or on a cooling rack?
Min, these are baked on a cooling rack that is placed inside a baking sheet.
Looks fantastic! I can figure out how to make some vegan parmesan, but any idea what I could use in place of the egg mixture? Perhaps some rice flour & unsweetened soy?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
I subbed nutritional yeast for the part and soy milk for the egg (due to allergies), and they turned out really well! I’ve also had success using the liquid from a can of chickpeas in place of egg (for the baked chicken recipes on this site). If you haven’t heard of aquafaba I suggest you check it out. Now to find more recipes that use chickpeas…
Chungah, these look perfect for my almost 2 y.o. granddaughter. Can you give a little more detailed description of how you got such uniform fries?
It’s actually really simple – you can just trim the edges as needed. That’s it!
I absolutely Love All your recipes. I’ve tried a few and they were very good. I used to add all them to my recipe box But I don’t see an edit or add to recipe box anymore on your site. I would like to continue to do this. I’m adding all of them to my favorites right now.
Unfortunately, this feature was made available through ZipList which has been shut down in early December.
I’ve been using Cozi to save my recipes since Ziplist shut down. I like Cozi very much.
Good Luck!
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