Baked Zucchini Fries
Healthy baked Zucchini Fries are tender pieces of zucchini dipped in a Parmesan Panko topping!
- 1 c. Italian Panko
- ½ c. freshly grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 medium zucchinis
- ½ c. all-purpose flour
- 2 large eggs beaten
- 2 Tbsp chopped fresh parsley leaves
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
In a shallow bowl, pie plate or cake pan combine the Panko, Parmesan cheese, garlic powder, salt and pepper. Set aside.
In a shallow bowl, pie plate or cake pan whisk eggs and in another pan add the flour.
Dip the zucchini in the flour, then into eggs and then dredge in the Panko mixture, pressing to coat.
Place zucchini onto the prepared baking sheet.
Place a baking sheet with zucchini into the preheated oven and bake for 15-20 minutes or until golden brown and crispy.
How do you keep zucchini from turning soggy in the oven?
For this recipe, the flour absorbs some of the moisture while the zucchini cooks so the breading stays nice and crispy! So, don’t skip the flour part for the breading.
Can you make these ahead?
I think they are best hot from the oven. The coating will soften as they sit. If you have leftovers, they will keep in the refrigerator but they won’t be as crispy when you reheat them.
Can you cook them in an air fryer?
Yes, but the cooking temperature and time are not the same so be sure to check out my air fryer zucchini fries recipe if you want to try it.
Calories: 347kcal | Carbohydrates: 47g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 811mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 494IU | Vitamin C: 13mg | Calcium: 316mg | Iron: 4mg