Baked Parmesan Zucchini Fries Recipe | Recipe Iseasy Kitchen

Baked Parmesan Zucchini Fries

Level: Simple

Serves: 6 to 8

Nutrition Information (per serving, 1/8 of recipe): 169 Calories; 5 g Total Fat; 2 g Saturated Fat; 22 g Carbohydrates; 1 g Dietary Fiber; 2 g Sugar; 8 g Protein; 53 mg Cholesterol; 248 mg Sodium.

Total Time: 50 minutes

Hands-On Time: 20 minutes

Enjoy the crunchy, oven-baked goodness of these lighter-than-usual zucchini fries easy to make and perfect with your favorite dip or a drizzle of cheese sauce.

Ingredients

Nonstick spray for cooking
1/2 cup all-purpose flour
Kosher salt
2 large eggs
2 1/2 cups panko breadcrumbs (see Cook's Note)
1/2 cup finely grated Parmesan
1 pound zucchini (about 23 medium-small), sliced into sticks about 3 inches long and 1/4 inch thick

Special Equipment

2 wire cooling racks
2 rimmed baking trays

Directions

1. Move two oven racks to the upper and lower thirds and preheat the oven to 425F. Place the wire racks in the rimmed baking trays and spray them well with nonstick spray.

2. In one large resealable bag, combine the flour and 3/4 teaspoon kosher salt. In a second bag, whisk or shake the eggs with 3/4 teaspoon salt. In a third bag, mix the panko, Parmesan, and 3/4 teaspoon salt.

3. Working in batches, place about half of the zucchini sticks into the flour bag, toss to coat, then shake off excess and transfer to the egg bag. Let excess egg drip off, then coat thoroughly in the panko-Parmesan mixture (a little green may show through). Arrange the breaded zucchini on the prepared racks and spray generously with nonstick spray. Continue with remaining zucchini.

4. Bake, switching the trays from top to bottom about halfway through, until the fries are golden brown and tender, 2530 minutes. Sprinkle with a pinch of salt and serve hot with your favorite dipping sauces.

Cook's Note

Some panko breadcrumbs are coarser than others; rubbing the panko between your fingers can break them down and improve coverage on each zucchini stick.