Description
Crispy, golden baked zucchini fries coated in a flavorful Parmesan breadcrumb mixture, perfect as a healthy snack or appetizer. These zucchini fries are baked to perfection with a crunchy exterior and tender inside, seasoned with Italian herbs and garlic powder, and served with your favorite dipping sauce.
Ingredients
Scale
Vegetables
- 4 medium zucchini (about 1 to 1 ¼ lbs.)
Coating
- ¼ cup all-purpose flour (or gluten-free 1-to-1 flour)
- 1 large egg
- 1 Tbsp milk (regular, oat, soy, or nut-based)
- ½ cup plain breadcrumbs (gluten-free if needed)
- ½ cup grated Parmesan cheese
- 1 tsp salt (to taste)
- ¼ tsp black pepper (to taste)
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
Garnish
- Parsley (curly, finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the zucchini fries to a crisp golden texture.
- Prepare Zucchini: Trim the ends off the zucchini and cut each into quarters lengthwise to create fry-sized strips.
- Prepare Coating Bowls: In three separate shallow bowls, place the flour in one, whisk together the egg and milk in another, and in the last combine the breadcrumbs, grated Parmesan, salt, pepper, Italian seasoning, and garlic powder.
- Coat Zucchini Fries: Toss 2-3 zucchini strips in the flour first, shaking off excess. Then dip them into the egg wash, letting extra drip off. Finally, coat the zucchini strips with the breadcrumb mixture, pressing gently so the mixture sticks well. Repeat until all strips are coated.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Place the coated zucchini fries in a single layer, ensuring they do not touch for even baking.
- Bake: Bake the fries for 18-20 minutes, flipping them halfway through cooking to achieve evenly crispy and golden fries.
- Garnish and Serve: Remove from oven, sprinkle with finely chopped parsley, and serve warm with your choice of ketchup, ranch, or marinara sauce. Enjoy your healthy and delicious snack!
Notes
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- For a vegan version, substitute the egg and milk with plant-based alternatives and use vegan Parmesan cheese.
- Ensure zucchini strips are dry before coating for better crispiness.
- Do not overcrowd the baking sheet to maintain crisp texture.
- This recipe pairs well with a variety of dipping sauces like ranch, marinara, or a spicy aioli.
