Baked Zucchini Fries
Zucchini holds a lot of water, so salting the spears and letting them drain for 15 minutes is essential — skip this and the breading slides right off. A panko and Parmesan crust gives the crunch of a fried fry without the oil. Serve immediately; they soften as they cool.
Snack · Vegetarian • 25 min
Servings:4 servings
Ingredients
- 2 medium zucchini (about 1 pound)
- ½ cup all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 1 cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Cooking spray or olive oil spray
- Marinara sauce or ranch dressing, for dipping
Steps
- Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet and spray the rack with cooking spray.
- Cut zucchini into 3-inch spears, about ½-inch thick. Pat dry with paper towels.
- Set up a dredging station: flour in one shallow bowl, egg wash in a second, and panko mixed with Parmesan, garlic powder, salt, and pepper in a third.
- Coat each spear in flour (shake off excess), dip in egg wash, then press into the panko mixture, turning to coat. Place on the wire rack, not touching.
- Spray the coated spears lightly with cooking spray. Bake until golden brown and crisp, 18–22 minutes. Serve immediately with marinara or ranch.
