A quite brilliant use of the extra zucchini you have in the fridge! Instead of breadcrumbs, I always use Panko…if you’ve never tried it, its very similar to breadcrumbs – Japanese style – and I find they are crunchier. And the crunch is a huge component to these fries. I have another hot tip for you here, that will ensure that the fries stay crispy. I bake them on a cooling rack that is sitting inside of a cookie sheet.
These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that they are actually baked!
Baked Parmesan Zucchini Fries
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings
- 1 cup Panko*
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto a cooling rack that will sit on a prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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