Description
Crispy oven‑baked zucchini fries coated in panko and Parmesan—ready in about 40 minutes, kid‑friendly, and a healthier alternative to regular fries.
Ingredients
- 3 small zucchini
- 2 large eggs
- 1 pinch kosher salt
- Freshly ground black pepper, to taste
- 2 cups panko‑style breadcrumbs
- ½ cup finely grated Parmesan
- Ranch dipping sauce (for serving)
Instructions
- Preheat the oven to 425 °F (218 °C).
- Slice the zucchinis into 3‑inch (7 cm) lengths and cut into ½‑inch (1 cm) thick strips.
- Line a baking sheet with parchment paper.
- In a bowl, beat the eggs with a pinch of kosher salt and black pepper.
- On a plate or shallow container, combine the panko breadcrumbs and grated Parmesan.
- Working in batches, dip each zucchini strip first into the egg mixture, letting excess drip off, then coat in the panko‑Parmesan mix, pressing gently so it adheres.
- Place coated strips on the prepared baking sheet, leaving space between fries.
- Bake for 20–25 minutes, turning halfway through, until golden brown and crispy.
- Serve immediately with ranch dipping sauce.
Notes
- For best results, pat zucchini dry before coating to avoid soggy fries.
- Don’t overcrowd the baking sheet—give fries room for hot air circulation.
- For extra crunch, elevate on a wire rack set on the baking sheet.
- You can bread the zucchini up to 4 hours ahead; store in the fridge.
- To re‑crisp leftover fries, bake in a 375 °F oven for 5–7 minutes.
Nutrition
- Serving Size: Whole recipe
- Calories: 1000‑1200 kcal
- Fat: 50‑60 g
- Carbohydrates: 100‑120 g
- Protein: 40‑50 g
