Crispy Parmesan Garlic Zucchini Fries
Oven-baked to golden perfection with a crunchy panko-Parmesan crust—no deep-fryer needed!
Ingredients
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2 medium zucchinis, cut into ½-inch thick “fries”
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½ cup all-purpose flour (or almond flour for gluten-free)
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2 large eggs, beaten
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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Olive oil spray (or cooking spray)
For serving: Marinara sauce, ranch, or garlic aioli.
Instructions
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Prep:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Pat zucchini fries very dry with paper towels (this prevents sogginess).
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Breading Station:
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1st bowl: Flour + salt + pepper.
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2nd bowl: Beaten eggs.
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3rd bowl: Panko + Parmesan + garlic powder + paprika.
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Coat the Fries:
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Toss zucchini in flour, shake off excess.
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Dip in egg, then roll in panko mix, pressing gently to adhere.
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Bake:
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Arrange fries in a single layer on the baking sheet.
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Lightly spray with olive oil (for extra crispness!).
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Bake 18–22 minutes, flipping halfway, until golden and crispy.
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Serve Immediately with dipping sauces.
Tips for Success
🔥 Extra Crispy: Broil 1–2 minutes at the end (watch closely!).
🧀 Cheesy Upgrade: Add ¼ cup shredded mozzarella to the panko mix.
🌿 Herb Twist: Mix 1 tsp dried Italian herbs into the breadcrumbs.
Perfect for picky eaters or a low-carb snack (just swap panko for crushed pork rinds!). 😊
Want an air-fryer version? Let me know!
