Description
These crispy, oven-baked zucchini fries are coated in Parmesan and breadcrumbs for the perfect crunchy snack or side dish. They’re easy to make, kid-friendly, and a healthier alternative to traditional fries!
Ingredients
Units
Scale
- 2 medium zucchinis, cut into fry-sized strips
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- Cooking spray
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow bowl, whisk together the eggs and water.
- In another bowl, mix the Parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
- Dip each zucchini fry into the egg mixture, then coat it in the Parmesan breadcrumb mixture. Press gently to adhere.
- Arrange the coated zucchini fries in a single layer on the baking sheet. Lightly spray them with cooking spray for extra crispiness.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with marinara sauce, ranch dressing, or your favorite dip!
Notes
- For extra crunch, broil for the last 2–3 minutes.
- Use Italian-seasoned panko for added flavor.
- Air fryer option: Cook at 400°F (200°C) for 10–12 minutes, shaking halfway.