BAKED PARMESAN ZUCCHINI FRIES

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Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 6

Start your summer right with this baked Parmesan zucchini fries. No, these are not your typical fries, these are the best zucchini fries you’ll ever make! Not to mention healthy! Pair these zucchini fries with your favorite dips, such as ranch or ketchup. Super good, even your fussiest eaters will enjoy every bite! Summer will never be bored with these tasty baked Parmesan zucchini fries.

Ingredients

Cooking spray OR oil

Flour mix:

½ tsp garlic powder

¼ tsp salt

⅓ c. flour

Egg wash:

1 large egg

Parmesan bread crumbs:

1 tbsp Italian seasoning

¼ tsp salt

½ tsp garlic powder

¾ c. breadcrumbs

ground black pepper to taste

⅓ c. grated Parmesan cheese

Zucchini:

1 lb zucchini, cut into ½” sticks

How to make Baked Parmesan Zucchini Fries

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Using oil or cooking spray, grease a baking sheet. If desired, line the baking sheet with aluminium foil for easy cleanup, but note that the fries could turn out slightly crispy. Make sure not to use silicone baking mats or parchment to prevent the fries will be soggy.

Step 3: In a shallow dish or large Ziplock bag, place the flour mix ingredients, and mix well.

Step 4: In a different shallow bowl, beat the egg well.

Step 5: In a third shallow dish, combine the Parmesan breadcrumbs ingredients.

Step 6: Dredge the zucchini fries first in the flour mix, then coat with beaten egg and generously coat with the breadcrumb mix.

Step 7: Place in the preheated oven and bake for about 20 minutes or until crisp, turning the zucchini once. Using an offset spatula, loosen the zucchini if it sticks to the pan.

Step 8: Remove from the oven when done and serve the baked Parmesan zucchini fries right away with your preferred dips. Enjoy!

Nutrition Facts:

Calories: 171 kcal, Carbohydrates: 19g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 395mg, Potassium: 259mg, Fiber: 2g, Sugar: 3g, Vitamin A: 255IU, Vitamin C: 13.5mg, Calcium: 116mg, Iron: 1.7mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...