Description
Crispy and flavorful baked zucchini fries coated with Parmesan cheese and panko breadcrumbs, seasoned with Italian herbs and spices. A healthy, delicious snack or side dish perfect for serving warm with your favorite dipping sauce.
Ingredients
Scale
Coating Mixture
- 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
Egg Wash
- 2 large eggs (lightly beaten with 1 tablespoon water)
Zucchini Preparation
- 2 medium zucchini (cut into wedges and patted dry)
- 3 tbsp all-purpose flour
Other
- 2 tbsp extra-virgin olive oil
- 1 tsp minced fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 450°F and drizzle the extra-virgin olive oil onto a large baking tray. Use a brush to evenly spread the oil over the surface to prevent sticking.
- Prepare Coating: In a shallow bowl, combine panko breadcrumbs, finely grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, kosher salt, and ground black pepper. Stir well to blend all the flavors.
- Make Egg Wash: In a separate shallow bowl, lightly beat the eggs with 1 tablespoon of water until smooth and combined, creating an egg wash for coating.
- Flour the Zucchini: Place the zucchini wedges and all-purpose flour into a large gallon-sized Ziploc bag. Seal the bag and gently shake it to evenly coat the zucchini with flour, then remove the wedges, shaking off any excess flour.
- Coat Zucchini: Dip each floured zucchini wedge into the egg wash, allowing excess to drip off, then immediately coat it thoroughly with the panko and Parmesan mixture. Arrange the coated wedges in a single layer on the oiled baking tray.
- Bake: Place the baking tray in the preheated oven and bake the zucchini fries for 25 minutes, flipping them halfway through to ensure golden brown and crisp on both sides.
- Serve: Remove the fries from the oven and garnish with minced fresh parsley. Serve warm with optional marinara sauce or ranch dressing for dipping.
Notes
- For extra crispiness, use day-old panko breadcrumbs if available.
- Make sure to pat the zucchini wedges dry to prevent sogginess during baking.
- Flip the fries gently at halfway point to maintain their shape and crisp texture.
- These fries are perfect as a snack or side dish to accompany your favorite main course.
- Try using gluten-free breadcrumbs to make this recipe gluten free if needed.
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
