Baked Zucchini Fries Parmesan (Printable Version)
Crispy baked zucchini fries with Parmesan and breadcrumbs, perfect as a healthy snack or side dish.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, cut into fries about 1/2 inch thick and 3-4 inches long
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried Italian herbs (oregano or basil)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Serving
10 - Marinara sauce, for dipping (optional)
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or grease lightly.
02 - Pat zucchini fries dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl.
04 - Combine panko breadcrumbs, Parmesan, garlic powder, Italian herbs, salt, and black pepper in a separate shallow bowl.
05 - Dip each zucchini fry into the egg mixture, then coat evenly with the breadcrumb mixture, pressing lightly to adhere.
06 - Place coated zucchini fries in a single layer on the prepared baking sheet, leaving space between each fry.
07 - Bake for 22 to 25 minutes, turning once halfway through, until fries are golden and crispy.
08 - Serve hot with marinara sauce as desired.
# Chef's Tips:
01 -
- They trick everyone into eating vegetables without a single complaint, even picky eaters reach for seconds.
- You get that satisfying crunch and cheesy flavor without the guilt or mess of deep frying.
02 -
- If you skip drying the zucchini, the coating will slide right off in the oven and you'll end up with bare, soggy sticks.
- Flipping them halfway isn't optional, the bottoms will stay pale and soft unless you give them a turn.
03 -
- Press the breadcrumb coating firmly onto each fry with your fingers so it doesn't fall off when you flip them halfway through baking.
- If your zucchini are really thick, slice them a bit thinner so the insides cook through before the outside burns.