Crispy Baked Parmesan Zucchini Fries
These zucchini fries are baked to perfection with a golden coating and a soft center, making them a perfect snack or side dish.
Ingredients
Vegetables
- 2 medium zucchinis Wash and dry the zucchinis before cutting.
Coating
- 1/2 cup grated Parmesan cheese Use finely grated Parmesan for better adhesion.
- 1/2 cup breadcrumbs Panko breadcrumbs can be used for a crunchier texture.
- 1/2 teaspoon garlic powder For an extra flavor, consider adding Italian seasoning.
Binder
- 2 large eggs Beat the eggs in a bowl before use.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dry the zucchinis. Trim the ends, then cut them into long strips about 1/2 inch thick.
- Pat the zucchini strips dry with a paper towel.
Coating
- Beat the eggs in one bowl. In another bowl, mix the Parmesan cheese, breadcrumbs, and garlic powder.
- Dip each zucchini strip into the egg, letting the extra egg drip off. Then coat the strip with the breadcrumb mixture, pressing gently to help the coating stick.
Baking
- Place the coated strips on the baking sheet in a single layer with some space between them.
- Bake for 20–25 minutes, flipping halfway through until golden and crispy on the outside and tender inside.
Serving
- Serve warm with marinara sauce, ranch dressing, or garlic yogurt dip.
Notes
Keep leftovers in an airtight container and refrigerate within two hours of cooking. Reheat in a single layer in a 400°F (200°C) oven for about 5–10 minutes for best results.