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Not just another vegetable side dish: Crispy Baked Parmesan Zucchini Fries are the best way to make this summer star!
Ingredients
- cooking spray OR oil
For the flour mix:
- ⅓ cup flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the egg wash:
- 1 large egg
For the parmesan breadcrumbs:
- ¾ cup breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ground black pepper to taste
For the zucchini:
- 1 pound zucchini cut into ½-inch sticks
Instructions
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Prep: Preheat the oven to 425°Coat a baking sheet with oil or cooking spray (you can line it with aluminum foil for easier clean up, the fries could turn out a little less crispy though – do NOT use silicone baking mats or parchment, or the fries will be soggy).
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Prepare breading: Mix all ingredients for the flour mix in a shallow dish OR in a large zip-loc bag. Place the egg in a separate shallow dish and beat well. Mix all ingredients for the parmesan breadcrumbs in a third shallow dish – I like using a 7×11 baking pan.
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Coat zucchini: Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.
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Bake: Bake on the prepared baking sheet for 20 minutes, or until crispy, turning once. If the zucchini sticks to the pan, don’t just rip it away – use an offset spatula to loosen it (if you use enough oil or cooking spray, it will not stick). Serve immediately with your favorite dips.
Nutrition
Calories: 171kcalCarbohydrates: 19gProtein: 7gFat: 8gSaturated Fat: 2gCholesterol: 32mgSodium: 395mgPotassium: 259mgFiber: 2gSugar: 3gVitamin A: 255IUVitamin C: 13.5mgCalcium: 116mgIron: 1.7mg
