Baked Zucchini Fries
These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are actually baked!
This recipe was actually posted back in 2011. I had just started this blog two months prior, and needless to say, the photos did not do any kind of justice to them.
Now I surely do not want anyone missing out on these fries so I have updated the photos and recipe to convince you to make these this very second.
Yes, that emergency grocery run may just be necessary. You can pick up some zucchini and some pineapple juice so you can also make these mimosas tomorrow morning.
Now this recipe is similar to one of my most popular recipes – Baked Parmesan Zucchini – except these have a nice crisp Parmesan-herb breading on them, baked completely on top of a cooling rack to help get these babies nice and crisp.
There’s absolutely no hot pot of oil involved here – you just don’t need it. These fries are amazingly crisp right out of the oven – so crisp that no one would ever believe these didn’t hit a single drop of oil.
When ready to serve, you can dunk these in your favorite dipping sauce – Ranch, garlic aioli, marinara – it’s up to you/ Best of all, you can enjoy every bite of these completely guilt-free.
Baked Zucchini Fries
Ingredients
- 1 cup Panko*
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
Notes
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The recipe print off is wonderful! Many large food sites should take lessons from you. I’ll try these tonight, I’m sure I will love them. Thank you.
Thank you for this recipe!!!! Looks delicious 🙂
Are these cooking on a baking sheet or on a cooling rack?
Min, these are baked on a cooling rack that is placed inside a baking sheet.
Looks fantastic! I can figure out how to make some vegan parmesan, but any idea what I could use in place of the egg mixture? Perhaps some rice flour & unsweetened soy?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
I subbed nutritional yeast for the part and soy milk for the egg (due to allergies), and they turned out really well! I’ve also had success using the liquid from a can of chickpeas in place of egg (for the baked chicken recipes on this site). If you haven’t heard of aquafaba I suggest you check it out. Now to find more recipes that use chickpeas…
Chungah, these look perfect for my almost 2 y.o. granddaughter. Can you give a little more detailed description of how you got such uniform fries?
It’s actually really simple – you can just trim the edges as needed. That’s it!
I absolutely Love All your recipes. I’ve tried a few and they were very good. I used to add all them to my recipe box But I don’t see an edit or add to recipe box anymore on your site. I would like to continue to do this. I’m adding all of them to my favorites right now.
Unfortunately, this feature was made available through ZipList which has been shut down in early December.
I’ve been using Cozi to save my recipes since Ziplist shut down. I like Cozi very much.
Good Luck!
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