Baked Zucchini Fries

User Reviews

4.9

189 reviews
Excellent

Baked Zucchini Fries

Baked zucchini fries offer a crisp alternative to traditional fried snacks by coating zucchini spears in seasoned panko and Parmesan cheese. The combination yields a crunchy, golden crust with tender zucchini inside, seasoned with Italian herbs to enhance flavor. Baking instead of frying makes them lighter while retaining satisfying texture.

Description

Baked Zucchini Fries feature zucchini cut lengthwise into quarters, coated first in flour, dipped in beaten egg, and then coated with a mixture of panko breadcrumbs, freshly grated Parmesan, and Italian seasoning. This coating crisps up in the oven achieving a crunchy texture with a savory cheesy flavor complemented by herbal notes.

The fries are baked at a high temperature on a wire rack coated with nonstick spray over a baking sheet, which promotes even crisping on all sides while allowing excess moisture to escape. They bake to a golden brown and crisp finish in about 20 minutes. Chopped fresh parsley garnishes the fries, adding a bright herbal contrast when served.

This recipe offers a lighter way to enjoy zucchini in finger-food form, suited for serving as an appetizer or side dish. The preparation is straightforward and can appeal to those seeking a baked vegetable snack with texture similar to fried fries but without oil soaking.

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Ingredients

Servings
  • 1 cup panko breadcrumbs
  • ½ cup Parmesan Cheese freshly grated
  • 1 teaspoon Italian seasoning
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 zucchini quartered lengthwise
  • ½ cup all-purpose flour
  • 2 egg beaten, large
  • 2 tablespoons parsley chopped fresh leaves

Instructions

  1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • Panko breadcrumbs are Japanese-style breadcrumbs that provide extra crispiness; they are usually found in the Asian foods section of grocery stores.
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4.9

189 reviews
Excellent

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