Baked Zucchini Fries
So if you’re looking for extra ways to use up your summer zucchini, you’ve got to give these Baked Zucchini Fries a try.
- 1 lb. zucchini ($1.69)
- 2 large eggs ($0.39)
- 1 cup panko breadcrumbs ($0.50)
- 1/4 cup grated Parmesan ($0.36)
- 1 Tbsp Italian seasoning ($0.30)
- 1/2 tsp salt (divided, $0.03)
- 2 Tbsp all-purpose flour ($0.04)
- 1/2 cup pizza sauce (for serving, $0.50)
- Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside.
- Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt.
- Add the sliced zucchini to a large bowl. Sprinkle the all-purpose flour and remaining ¼ tsp salt over the zucchini. Toss the zucchini until they are evenly coated in flour.
- Place wire cooling racks over a large baking sheet to lift the zucchini pieces and allow airflow underneath. Bread the zucchini slices by briefly dipping them in the whisked egg, letting the excess run off, then coating them in the panko-Parmesan mixture.
- Place the breaded zucchini on the wire racks with a small amount of space between each piece to allow for airflow.
- Bake the breaded zucchini fries for 20 minutes, or until they are golden brown and crispy.
- Serve immediately with pizza sauce for dipping.
To counteract that, we’ve cut the zucchini into smaller pieces to allow for more evaporation and coated the fries in a crispy combination of panko breadcrumbs and Parmesan. The result is a zucchini fry that is crispy and tasty on the outside, but soft and creamy on the inside.
Use a 1:1 gluten-free flour, potato flour, or arrowroot flour to dredge the zucchini before the eggwash, then use gluten-free panko crumbs for the final coating. I do not suggest using almond flour or coconut flour in place of the all-purpose flour since they will not absorb moisture as well as the all-purpose flour.
The one caveat with these Baked Zucchini Fries is that they’re definitely best right when they come out of the oven. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long.
In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt. Sprinkle the all-purpose flour and remaining ¼ tsp salt over the zucchini.
Toss the zucchini until they are evenly coated in flour. Place wire cooling racks over a large baking sheet to lift the zucchini pieces and allow airflow underneath.
Bread the zucchini slices by briefly dipping them in the whisked egg, letting the excess run off, then coating them in the panko-Parmesan mixture. Place the breaded zucchini on the wire racks with a small amount of space between each piece to allow for airflow.
Bake the breaded zucchini fries for 20 minutes, or until they are golden brown and crispy. In a separate bowl, stir together 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 Tbsp Italian seasoning, and ¼ tsp salt.
Place the sliced zucchini in a large bowl and sprinkle with ¼ tsp salt and 2 Tbsp all-purpose flour. Toss the zucchini until they are evenly coated in flour.
Begin to bread the zucchini fries by first briefly dipping them in whisked egg, allowing the excess to drip off, then coating them in the panko-Parmesan mixture. Place the breaded zucchini on the wire racks with a little space between each piece.
Bake the zucchini fries for about 20 minutes in the fully preheated 425ºF oven or until they are golden brown and crispy. If any of the fries are stuck, use a fork to scoop under the fry and lift it up off the rack. Serve the zucchini fries with pizza sauce or marinara for dipping!
