Description
These crispy baked zucchini fries are coated in a savory mixture of Parmesan cheese, panko breadcrumbs, and Italian seasoning for a delicious and healthy snack or side dish. Perfectly golden and flavorful, they are a great way to enjoy veggies with a satisfying crunch.
Ingredients
Scale
For the Coating
- 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
For the Breading and Zucchini
- 2 large eggs (lightly beaten with 1 tablespoon water)
- 2 medium zucchini (cut into wedges and patted dry)
- 3 tbsp all-purpose flour
For Garnish
- 1 tsp minced fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 450°F. Drizzle the olive oil onto a large baking tray and brush it evenly to coat the surface.
- Prepare Coating: In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper until well combined.
- Prepare Egg Wash: In a separate shallow bowl, beat the eggs with 1 tablespoon of water until fully blended.
- Flour the Zucchini: Place the zucchini wedges and all-purpose flour into a large gallon-sized Ziploc bag. Seal the bag and gently shake to coat all zucchini pieces with flour.
- Coat the Zucchini: Take each floured zucchini wedge and shake off any excess flour. Dip it into the egg wash, then immediately dredge it in the panko mixture, pressing gently to adhere the coating. Arrange the coated zucchini wedges in a single layer on the prepared baking tray.
- Bake the Fries: Bake the zucchini fries for 25 minutes, flipping once halfway through the cooking time to ensure even golden crispness on both sides.
- Serve: Remove from the oven and garnish with minced fresh parsley. Serve warm, optionally accompanied by marinara sauce or ranch dressing for dipping.
Notes
- Pat zucchini wedges thoroughly dry before coating to ensure crispiness.
- Use freshly grated Parmesan for best flavor and texture.
- For extra crunch, broil the fries for 1-2 minutes at the end, watching carefully to avoid burning.
- Gluten-free panko can be used to make the recipe gluten free.
- Leftover fries can be stored in an airtight container and reheated in the oven for crunchiness.
- Serving with a dip enhances the flavor; try marinara or ranch dressing.
- If you want a lower fat option, reduce olive oil slightly or use a cooking spray on the baking tray.
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
