Description
Crispy, oven-baked zucchini fries coated in seasoned panko and Parmesan. A lighter, savory snack or side dish that’s easy to make and irresistibly crunchy.
Ingredients
- 1 lb zucchini (small to medium, firm)
- ½ cup Italian-seasoned panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 eggs, whisked
- Optional: garlic powder, onion powder, paprika, salt, pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with oil.
- Cut zucchini into fry-shaped sticks, about ½ inch thick. Pat dry thoroughly with paper towels to remove excess moisture.
- Whisk eggs in a shallow bowl.
- In a separate bowl, combine panko breadcrumbs and Parmesan cheese. Add optional seasonings like garlic powder, onion powder, paprika, salt, and pepper if desired.
- Dip each zucchini fry into the egg wash, then coat it in the breadcrumb mixture, pressing gently for adhesion.
- Place coated fries in a single layer on the baking sheet, ensuring they don’t touch for even crisping.
- Bake for 10–12 minutes. Flip each fry and bake another 10–12 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce such as ranch, marinara, or garlic aioli.
Notes
For extra crispiness, broil for the last 2 minutes. These are best served immediately to preserve the crunch. You can also air fry them at 400°F for 8–10 minutes.
- Prep Time: 15 mins
- Cook Time: 24 mins
- Category: Aperitivo / Guarnición
- Method: Horneado
- Cuisine: Fusión saludable / Americana