Crispy Parmesan Garlic Zucchini Fries

Crispy Parmesan Garlic Zucchini Fries

Oven-baked to golden perfection with a crunchy panko-Parmesan crust—no deep-fryer needed!

Ingredients

• 2 medium zucchinis, cut into ½-inch thick “fries”

• ½ cup all-purpose flour (or almond flour for gluten-free)

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• Olive oil spray (or cooking spray)

For serving: Marinara sauce, ranch, or garlic aioli.

Instructions

1. Prep:

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

   • Pat zucchini fries very dry with paper towels (this prevents sogginess).

2. Breading Station:

   • 1st bowl: Flour + salt + pepper.

   • 2nd bowl: Beaten eggs.

   • 3rd bowl: Panko + Parmesan + garlic powder + paprika.

3. Coat the Fries:

   • Toss zucchini in flour, shake off excess.

   • Dip in egg, then roll in panko mix, pressing gently to adhere.

4. Bake:

   • Arrange fries in a single layer on the baking sheet.

   • Lightly spray with olive oil (for extra crispness!).

   • Bake 18–22 minutes, flipping halfway, until golden and crispy.

5. 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!