Courgette & Parmesan Fries

From all the delicious classic dishes in the clubs repertoire I find that the one thing that people often refer to me as their cheeky favourite is our crispy parmesan coated courgette fries. I know that in bikini season, it is a sin to meander off the salad and the juice mantra but ‘hey ho’ this year really does not count on my calorie counter. As it is basically a vegetable, it’s carb free and I am soo chalking this down as one of my five even if some crispy parmesan accidentally got stuck on it in the process.

As I chomp on my second serving of these crispy courgettes, I find myself pondering why our work armour never quite meets the comfort levels of my new found sartorial sin that is¬†‘leisure’ wear.¬†Delicious and a crowd pleasing classic, if you are having a hankering, I give you the simple instructions on how to make your own, at home. The humble courgette & parmesan fries.


cooking spray, olive oil

2 eggs

3/4 cup of parmesan cheese

1 tbsp wild oregano

1 tbsp of garlic powder

1 tbsp smokey paprika

1kg of courgettes

pinch of black pepper


Preheat oven to 220 degrees C.

Cut the courgettes into fries and throw in the baking tray spray with oil and give them a good shake around to get coated.

Whisk eggs in bowl.

Combine dry ingredients, parmesan, oregano, garlic, paprika and pepper in a separate bowl.

Dip zucchini fries into beaten eggs, shake to remove excess, roll in parmesan mixture to coat.

Place on the prepared baking sheet.

Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

Oh….Serve with mint yoghurt or a good quality Greek tzatziki dip!