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Parmesan Zucchini Fries

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Crispy and cheesy baked zucchini fries, quick to prepare and kid-approved.

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

  1. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment and set a wire rack on top.
  2. Trim the ends off the zucchini and cut each into sticks about 3 inches long and 1/2 inch thick.
  3. Pat zucchini dry with paper towels to remove moisture.
  4. In a shallow bowl, whisk the eggs, salt, and black pepper until smooth.
  5. In another shallow dish, combine panko and grated parmesan.
  6. Dip each zucchini stick into the egg, letting excess drip off, then press into the panko-parmesan mixture.
  7. Arrange coated zucchini on the prepared rack and bake for 18–22 minutes, flipping halfway through.
  8. 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

Find it online: https://topchoicerecipes.com/40-minute-parmesan-zucchini-fries/