Ingredients (Serves 2–4)
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2 medium zucchinis
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1/2 cup all-purpose flour (or almond flour for a low-carb option)
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2 large eggs
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1 cup panko breadcrumbs
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1/2 cup grated Parmesan cheese
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1 tsp garlic powder
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1/2 tsp paprika (optional)
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Salt and pepper, to taste
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Cooking spray or olive oil
Instructions
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Preheat the oven:
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Preheat to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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Prep the zucchini:
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Wash and cut the zucchinis into sticks, about 3 inches long and 1/2 inch thick.
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Pat them dry with a paper towel to remove excess moisture (this helps them crisp).
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Set up the breading station:
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Bowl 1: Flour mixed with a pinch of salt and pepper.
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Bowl 2: Eggs, beaten.
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Bowl 3: Panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
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Coat the zucchini:
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Dredge each zucchini stick in flour, then dip in egg, then coat in the breadcrumb mixture. Press lightly so crumbs stick.
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Bake:
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Place zucchini sticks on the prepared baking sheet.
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Lightly spray or drizzle with oil.
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Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
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Serve:
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Serve immediately with your favorite dipping sauce like marinara, ranch, or garlic aioli.
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💡 Tips for extra crispiness:
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Use panko breadcrumbs instead of regular breadcrumbs—they stay crunchier.
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Don’t overcrowd the pan; give the fries some space.
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For a cheesy kick, add extra Parmesan on top before baking.
If you want, I can give a super-crispy version using a cornstarch coating trick that makes them almost like fried fries but baked. It’s my favorite way to make zucchini fries!
Do you want me to share that method?