Baked Zucchini Fries

🧂 Ingredients

• 3 zucchini

  (washed and cut as directed below)
• 2 large eggs
• 1 cup Panko Italian seasoned breadcrumbs

  (regular Panko breadcrumbs work too)
• ½ cup Parmesan cheese

  (shredded or grated)
• 1 tablespoon parsley flakes

  (more for garnish, if desired)
• ½ tablespoon dried basil
• 1 pinch each, salt & pepper

Instructions

• 1 Preheat your oven to 425°F (220°C ) and line a baking sheet with parchment
  paper. Place an oven-safe wire rack over the parchment paper (if you have one),
  coated with non-stick cooking spray.
• 2 Wash and slice the zucchini. Cut the zucchini length in half first, then cut
  each half down the center lengthwise to halve it again (quartered).
• 3 Quarter each of the four zucchini quarters lengthwise to make a total of sixteen
  zucchini fries per zucchini.
• 4 Place the zucchini sticks on the parchment paper or the wire rack on the baking
  sheet, arranging them so that they are in a single layer and not touching each
  other so that they will cook evenly.
• 5 Make a dredging station:
• 6 In a small bowl, add two eggs and whisk to combine them.
• 7 In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or
  breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt,
  and pepper. Stir the dry ingredients to combine.
• 8 Coat the zucchini sticks by rolling them in the egg mixture first, then
  transferring the egg coated zucchini pieces to the breading mixture. *Place your
  bowls or dishes containing the egg and breadcrumb close together to minimize the
  mess from dredging.
• 9 Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and
  the zucchini fries look and feel wonderfully crispy.

Nutrition Info