Baked Zucchini Fries
Crispy, oven-baked Zucchini Fries coated in Parmesan-panko breading and served with a side of pizza sauce make a flavorful, guilt-free snack or side. Ready in just 40 minutes, they’re a nutritious way to enjoy a seasonal favorite with minimal ingredients and maximum flavor.
Equipment
- 1 Enamelware Sheet Pan
- 1–2 Wire Cooling Racks
- 1 Chef’s knife
- 3 Mixing Bowls
- 1 Measuring Spoon Set
Ingredients
- 1 pound zucchini approximately 2 medium
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning blend
- ½ teaspoon salt divided
- 2 tablespoons all-purpose flour
- ½ cup pizza sauce for dipping
Instructions
- Prep the Oven and Zucchini: Preheat your oven to 425°F (220°C). While it heats, rinse and dry the zucchini. Cut each zucchini into uniform matchstick-sized pieces—about ½ inch wide and 3 inches long. This ensures even baking and a crispy texture.
- Make the Coating Mixtures: Crack the eggs into a shallow bowl and beat them well. In a separate bowl, mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, and ¼ teaspoon salt. Stir until evenly combined and set aside.
- Dust the Zucchini with Flour: Place the sliced zucchini into a large bowl. Sprinkle the flour and the remaining ¼ teaspoon salt over the zucchini. Gently toss until all pieces are lightly coated. This helps the egg stick to the zucchini better.
- Bread the Zucchini Fries: Set up a breading station: one bowl with egg, one with the breadcrumb mixture. Working a few pieces at a time, dip the floured zucchini sticks into the egg, letting excess drip off. Then, press them into the breadcrumb mixture to coat all sides thoroughly.
- Arrange for Even Crisping: Place a wire cooling rack on top of a large rimmed baking sheet. Arrange the breaded zucchini sticks in a single layer on the rack, spacing them slightly apart. This setup allows hot air to circulate around the fries, making them crisp on all sides without turning.
- Bake to Golden Perfection: Transfer the tray to the preheated oven. Bake for 20 minutes, or until the coating is golden brown and crispy. No flipping required, thanks to the elevated rack.
- Serve with Dipping Sauce: Remove the fries from the oven and serve immediately while hot and crisp. Pair them with warm pizza sauce for a deliciously tangy dip.
Notes
- Uniform Cuts Matter: Cutting the zucchini evenly ensures consistent baking and prevents undercooked or mushy pieces.
- Use Fine Grated Parmesan: Finely grated cheese clings better to the breadcrumbs, helping with even browning and better flavor.
- Rack-Free Option: If you don’t have a wire rack, place the fries directly on a parchment-lined baking sheet and flip them halfway through baking.
- Make It Gluten-Free: Swap the panko and all-purpose flour for gluten-free alternatives to accommodate dietary needs.
- Crispier Texture Tip: Lightly toast the panko breadcrumbs in a skillet for 2–3 minutes before breading for an even crunchier finish.
