Parmesan Zucchini Fries
Crispy and cheesy baked zucchini fries, quick to prepare and kid-approved.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 small zucchini
- 2 large eggs
- 1 pinch kosher salt
- Freshly ground black pepper, to taste
- 2 cups panko-style breadcrumbs
- 1/2 cup finely grated parmesan
- Ranch dipping sauce
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment and set a wire rack on top.
- Trim the ends off the zucchini and cut each into sticks about 3 inches long and 1/2 inch thick.
- Pat zucchini dry with paper towels to remove moisture.
- In a shallow bowl, whisk the eggs, salt, and black pepper until smooth.
- In another shallow dish, combine panko and grated parmesan.
- Dip each zucchini stick into the egg, letting excess drip off, then press into the panko-parmesan mixture.
- Arrange coated zucchini on the prepared rack and bake for 18–22 minutes, flipping halfway through.
- Remove from oven, let cool for 2–3 minutes, and serve warm with ranch dipping sauce.
Notes
For gluten-free options, use gluten-free panko. Try different dips like marinara or sriracha ranch.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg