Description
Crispy baked zucchini fries made with fresh zucchini sticks coated in a Parmesan-panko breading. A healthy alternative to traditional fries, perfect as a side or appetizer.
Ingredients
- 2 medium zucchini (about 1 1/4 pounds)
- 1/2 cup whole wheat flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup whole wheat Panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper and place a wire rack on top. Lightly coat with nonstick spray.
- Trim and cut zucchini into fry-sized sticks, about 3 to 4 inches long and 1/2 inch thick.
- Place flour in one shallow dish. In a second dish, beat eggs with milk. In a third dish, combine Panko, Parmesan, salt, garlic powder, and black pepper.
- Dredge zucchini in flour, dip in egg mixture, then coat with Panko mixture. Press gently to adhere crumbs.
- Arrange zucchini on prepared rack without crowding. Lightly mist tops with nonstick spray.
- Bake for 22 to 26 minutes, until golden brown and crispy. Serve immediately.
Notes
- Serve with your favorite dipping sauce like marinara, ranch, or garlic aioli.
- Leftovers can be stored in the fridge and reheated in the oven to maintain crispiness.
- Make it gluten-free by using certified gluten-free flour and breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 174
- Sugar: 4g
- Sodium: 409mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 66mg
