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Parmesan Zucchini Fries
Alyssa

Parmesan Zucchini Fries

Looking for a healthier snack that still satisfies your craving for something crispy and savory? Try these easy-to-make Parmesan Zucchini Fries, perfect for a delicious guilt-free treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 small zucchinis: Provides the base of the fries offering a mild flavor and moist texture.
  • 2 eggs: Acts as a binder helping the panko and Parmesan mixture adhere to the zucchini.
  • 1 pinch salt: Enhances the overall flavors of the fries.
  • Ground black pepper: Adds a slight kick and depth of flavor.
  • 2 cups Japanese panko bread crumbs: Creates the crispy outer coating.
  • 1/2 cup grated Parmesan cheese: Offers a salty nutty flavor and contributes to the crispiness.
  • Ranch dressing: Serves as a creamy dipping sauce to complement the crispy fries.

Method
 

  1. Preheat your oven to 425°F (218°C).
  2. Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips.
  3. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, then beat well.
  4. Line a baking sheet with parchment paper.
  5. On a big plate or container, mix the panko and Parmesan cheese together.
  6. Dip some zucchini strips into the beaten eggs, ensuring each is well-coated.
  7. Shake off the excess egg from the zucchini strips before rolling them in the panko mixture. Press gently to coat well.
  8. Transfer the coated zucchini strip to the baking sheet.
  9. Repeat the coating process with the remaining zucchini strips.
  10. Bake in the oven, rotating the baking sheets and turning the fries halfway through, until golden brown and crispy, about 20 to 25 minutes.
  11. Serve immediately with ranch dressing for dipping.

Notes

  • For extra flavor, consider adding garlic powder or smoked paprika to the panko and Parmesan mixture.
  • If you're looking for a gluten-free option, substitute regular panko breadcrumbs with a gluten-free variety.
  • Serving these fries fresh is best, but if you need to prepare them in advance, keep the uncooked breaded zucchini strips in the refrigerator until ready to bake.