Description
These crispy baked zucchini fries are coated in Parmesan cheese and panko breadcrumbs, seasoned with Italian herbs and garlic powder, then baked to golden perfection. A healthier alternative to traditional fries, they make a delicious appetizer or side dish that's perfect for snacking or serving alongside your favorite dipping sauces.
Ingredients
Scale
Main Ingredients
- 2 tbsp extra-virgin olive oil
- ¾ cup panko breadcrumbs
- 2 oz. Parmesan cheese (finely grated)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 large eggs (lightly beaten with 1 tablespoon water)
- 2 medium zucchini (cut into wedges and patted dry)
- 3 tbsp all-purpose flour
- 1 tsp minced fresh parsley (for garnish)
Instructions
- Preheat and Prepare Baking Tray: Preheat the oven to 450°F. Drizzle the olive oil onto a large baking tray and brush it evenly to coat the surface.
- Mix Coating Ingredients: In a shallow bowl, combine the panko breadcrumbs, finely grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, kosher salt, and ground black pepper.
- Prepare Egg Wash: In a separate shallow bowl, beat the eggs together with 1 tablespoon of water until well combined.
- Coat Zucchini with Flour: Place the zucchini wedges and all-purpose flour into a gallon-sized Ziploc bag. Seal the bag and gently shake to coat the zucchini evenly with flour.
- Dip and Coat Zucchini: Remove each zucchini wedge from the bag, shake off excess flour, dip it into the egg wash, then coat it thoroughly with the panko mixture. Place each coated zucchini wedge on the prepared baking tray in a single layer.
- Bake Zucchini Fries: Bake in the preheated oven for 25 minutes, flipping the fries halfway through to ensure even golden crispiness on both sides.
- Garnish and Serve: Remove from oven and garnish with minced fresh parsley. Serve the zucchini fries warm, optionally accompanied by marinara sauce or ranch dressing for dipping.
Notes
- For extra crispiness, you can spray the coated zucchini fries lightly with cooking spray before baking.
- Use fresh zucchini that is firm and dry to avoid soggy fries.
- These fries are best served immediately but can be kept warm in a low oven for up to 15 minutes.
- To make this recipe gluten free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- For added flavor, sprinkle extra Parmesan cheese on the fries immediately after baking.
- Pair them with your favorite dipping sauces like marinara, ranch, or garlic aioli.
Nutrition
- Serving Size: 0.5 zucchini
- Calories: 163 kcal
- Sugar: 2 g
- Sodium: 347 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
