Description
Parmesan Zucchini Fries are a deliciously crispy, oven-baked alternative to traditional fries. Fresh zucchini is sliced, dipped in a savory egg wash, and coated in a flavorful blend of panko bread crumbs and parmesan cheese. These fries bake to a golden crunch, making them perfect for healthy snacking or as a crowd-pleasing appetizer. Serve hot with cool ranch dressing for dipping.
Ingredients
- 3 small zucchinis
- 2 eggs
- 1 pinch salt
- Ground black pepper, to taste
- 2 cups Japanese panko bread crumbs
- 1/2 cup grated parmesan cheese
- Ranch dressing, for serving
Instructions
- Preheat the oven to 425°F (218°C).
- Slice zucchinis into 3-inch lengths and 1/2-inch thick strips.
- Beat eggs with salt and 3 dashes of black pepper in a bowl.
- Mix panko and parmesan cheese together on a large plate or container.
- Dip zucchini strips in the egg mixture, shaking off excess.
- Roll in panko-parmesan mixture, pressing gently to coat.
- Place coated strips on a parchment-lined baking sheet.
- Repeat with all zucchini strips.
- Bake for 20–25 minutes, rotating the sheets and flipping fries halfway, until golden brown and crispy.
- Serve immediately with ranch dressing.
Notes
Substitutions: Use gluten-free panko for a GF version or replace parmesan with nutritional yeast for a dairy-free option. The fries can be assembled ahead and refrigerated; bake just before serving for best crispiness. Store leftover fries in an airtight container in the fridge, then reheat in the oven for best texture. If fries turn soggy, bake them a few extra minutes to restore crunch. Make sure zucchini strips are not too thick to ensure even baking.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 248
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Spiced Peach Bread