My baked zucchini fries are rolled in seasoned bread crumbs with Parmesan cheese and then baked to delightfully tasty perfection! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with a pesto dipping sauce or ranch dressing for a fantastic flavor combination!
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Instructions
Preheat your oven to 425°F (220°C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper (if you have one), coated with non-stick cooking spray.
Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered).
Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
Make a dredging station:
In a small bowl, add two eggs and whisk to combine them.
In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.
Notes
If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.
Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
Blot your zucchini with paper towels to make sure they are dry as possible before coating.
To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days.
To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.