Baked Zucchini Crispy Fries (Printer-friendly)
Crunchy baked zucchini coated with panko and Parmesan, seasoned with Italian herbs and garlic powder.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis
→ Coating
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dipping & Breading
08 - 2 large eggs
09 - 1/2 cup all-purpose flour
# How to Make It:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
02 - Wash and dry zucchinis. Trim ends, cut each zucchini in half crosswise, then slice into 1/2-inch thick fries.
03 - Arrange three shallow bowls containing: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, Italian herbs, garlic powder, salt, and pepper in the third.
04 - Dredge each fry first in flour, then dip into eggs, and finally coat thoroughly with the breadcrumb mixture.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet.
06 - Lightly spray the fries with cooking spray or drizzle with olive oil to enhance crispiness.
07 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden and crispy.
08 - Serve immediately with your preferred dipping sauce such as marinara or ranch dressing.
# Expert Tips:
01 -
- They offer that crisp outside with tender inside combo like no other veggie snack I know
- Perfectly easy to make and much healthier than traditional fries, making it my go-to guilt-free treat
02 -
- Make sure to dry your zucchini well after washing; excess moisture makes the coating soggy
- Using panko breadcrumbs instead of regular ones changed the entire crispiness game for me
03 -
- If you want extra crunch, lightly spray fries with oil halfway through baking
- The secret to non-soggy fries is really drying zucchini well and not overlapping pieces