Description
Crispy on the outside and tender on the inside, these Parmesan Zucchini Fries are oven-baked to golden perfection with a savory parmesan and breadcrumb coating. A lighter twist on classic fries, they make the perfect appetizer, snack, or side dish.
Ingredients
Scale
- 3 medium zucchini, about 1.5 pounds total, cut into fry-sized sticks
- 1 cup finely grated parmesan cheese
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In one bowl, beat the eggs. In another bowl, mix the breadcrumbs, grated parmesan cheese, garlic powder, salt, and black pepper.
- Lightly brush the parchment-lined baking sheet with a small amount of olive oil.
- Dip each zucchini stick into the beaten eggs, then coat thoroughly in the breadcrumb mixture. Place them in a single layer on the baking sheet. Drizzle or lightly brush the tops with the remaining olive oil.
- Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp.
- Let the fries rest for a few minutes after baking so the crust sets.
- Serve warm with your favorite dipping sauce.
Notes
- Pat the zucchini dry before coating to help the crust stick better.
- For extra crunch, substitute panko breadcrumbs for regular breadcrumbs.
- Avoid overcrowding the baking sheet to prevent soggy fries.
- Reheat leftovers in the oven at 375°F until crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg