Description
Enjoy crispy Parmesan zucchini fries with this easy recipe. Perfect as a healthy snack or side dish with your favorite dipping sauces
Ingredients
Scale
Ingredients List
- 2 medium zucchinis, trimmed and washed
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Cooking spray
Instructions
- Prepare the Zucchini: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Wash and dry the zucchinis thoroughly, then trim the ends and cut into fry shapes. Ensuring the zucchini is dry helps the coating adhere better and results in a crispier texture.
- Set Up the Breading Station: In separate bowls, place the beaten eggs and the panko breadcrumb mixture (combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper). The panko and Parmesan mixture provides a crispy texture and rich flavor.
- Coat the Zucchini: Dip each zucchini stick into the beaten eggs, allowing excess to drip off, then coat with the panko mixture. Press lightly to ensure the breadcrumbs adhere well to the zucchinis.
- Arrange on the Baking Sheet: Place the coated zucchini sticks on the wire rack in a single layer. Lightly spray with cooking spray for extra crispiness. The wire rack allows air to circulate and ensures even baking.
- Bake the Zucchini: Bake for 15-20 minutes or until golden brown and crispy. Rotate the baking sheet halfway through for even cooking. This step is crucial for achieving a uniformly crispy texture.
- Serve Immediately: Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce.
Notes
- Tips and Notes: Experiment with different seasonings and types of zucchini. Use a wire rack for cooling to maintain crispiness.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep them as crispy as possible, avoid stacking them while storing.
- Reheating: Reheat in an oven at 350°F for about 10 minutes to retain crispiness. Avoid microwaving, as it can make the zucchini soggy.