Crispy Baked Zucchini FriesJump To Recipe
- Serves: 6 servings
A fun alternative to potato fries, these zucchini fries are easy to make and quick to devour - they're crispy, healthy and delicious!
- Author: Yumna
Crispy Baked Zucchini Fries
Crispy baked zucchini fries – these are a fun alternative to potato fries! Healthy, delicious and crispy, these fries will be the side dish hero of the week! The recipe only uses a few ingredients and the steps are simple to follow.
What’s dredged in flour, eggs and panko crumbs that doesn’t taste good? Well, the answer is not much!! At least not from my experience. Zucchini is in season now during the fall and I love to take advantage of produce in season and incorporate them into my recipes. You can guarantee a fresher taste and even a cheaper price by using vegetables in season!
To prepare these fries, I cut them into strips, but I’ve also cut them before into round slices and they are super fun that way too. Then it’s just your typical assembly line of flour, beaten eggs and panko mixture, like many similar recipes. Actually they remind of the of Crispy Eggplant Parmesan Fries which you definitely have to try too! Anyways, I like baking these fries on parchment paper because it minimizes the use of oil. You don’t need to spray a baking sheet with cooking oil, which means clean-up is as easy as tossing away the parchment paper…boom!
Once they’re sizzling, golden brown on the outside, you gotta enjoy them straight out of the oven [without burning your tongue haha]. Finally, when they’re ready, you can dip them in whatever sauce you’d like – marinara, ranch, ketchup, garlic aioli – it’s all good. I vary it up depending on what the main dish of the day is. But you can’t go wrong with marinara!
Try it, love it, share it!
- 4 zucchini, cut in half and then cut into 1/2 inch strips
- 1/4 cup whole wheat flour
- 1 cup Panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 eggs, beaten
- Salt and pepper, to taste
- Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix panko breadcrumbs, Parmesan cheese and Italian seasoning; season with salt and pepper, to taste; set aside
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, and dust off any excess panko mixture
- Place zucchini onto prepared baking sheet, keeping some space between them so they're not overcrowded. This will help with the crispy factor.
- Place the baking sheet in the oven, and bake for 25-30 minutes, or until golden brown and crispy
- Serve immediately with sauce of choice. I used marinara.