These crunchy and low-fat veggie fries are super-easy to make – and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- Kosher salt
- 2 large eggs
- 2 1/2 cups panko breadcrumbs (see Cook’s Note)
- 1/2 cup finely grated Parmesan
- 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks
Instructions
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 70 mg |
| Sodium | 330 mg |
Reviews
This is a great recipe. I resorted to the old fashion dredging station. Delicious bar food side dish.
Easy to make and very tasty! Will be making this again and again!!
Delicious!! I’m a big fan of fried zucchini, this is just as good but baked. Will definitely put this in the rotation.
These were so good. I didn’t have enough panko so improvised by mixing in with saltines & walnuts. Dipped in a mayo-sriracha sauce. Addicting!
Delicious, make a lot !!!!!
These taste amazing! Really like the parmesan cheese being added. They were fun to make with the help of my 18 & 10 year olds too!
made this exactly as per the recipe and it was fabulous. Would have loved a dipping sauce suggestion as I didnt find the exact right sauce. These came out perfectly cooked and deliciously crispy. Panko I would think is a must.
Mine did not get crispy, but I used regular breadcrumbs- did not have Panko.
I used regular bread crumbs mixed with Panko because it’s what I had and it was as perfect
Recipe needs some work, which includes removing the “easy” bag coating process. First half I followed along, and lost a lot of coating with each bag switch, as zucchini stuck together and required too much handling. 2nd half I did the way gramma taught me – shallow bowls for each, and when you drop into bread crumbs, add a little mound of crumbs on top to cover and press – so now you’re pressing on the crumbs without touching the zucchini! The seasoning was too much salt; needed something else – I chose a little pepper, onion powder and Italian seasoning. It was all good in the end, but I wouldn’t make this according to directions again.