Crispy Baked Parmesan Zucchini Fries

Crispy Baked Parmesan Zucchini Fries

These Crispy Baked Parmesan Zucchini Fries are a delightful twist on traditional fries, offering a cheesy and crispy snack or side dish that's perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

For the Zucchini Fries

2 medium medium zucchinis Look for firm vegetables with smooth, shiny skin.
1 cup grated Parmesan cheese Can substitute with nutritional yeast or cheddar.
1 cup breadcrumbs Use crushed cornflakes or gluten-free breadcrumbs for alternatives.
1 teaspoon garlic powder Fresh minced garlic can be used instead.
1 teaspoon salt Use sea salt or pink Himalayan salt for better flavor.
1/2 teaspoon black pepper
2 large eggs Can be replaced with flaxseed meal mixed with water for a vegan option.
as needed cooking spray Can substitute with olive oil or melted butter.

Method

Preparation

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the zucchinis into fry-like pieces, aiming for a thickness of about half an inch.
In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper, mixing well.
In another bowl, beat the eggs until well combined.

Coating and Baking

Dip each zucchini piece in the egg wash, letting the excess drip off, then dredge in the breadcrumb mixture.
Place the coated zucchini pieces on the prepared baking sheet and lightly spray with cooking spray.
Bake in the preheated oven for about 20-25 minutes or until golden brown and crispy.

Serving

Let the zucchini fries cool slightly after baking, then serve them warm with your favorite dipping sauce.

Notes

These fries are versatile and can be enjoyed as a snack, appetizer, or side dish. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze unbaked coated fries for up to 2 months.