Description
These zucchini fries transform tender summer squash into crispy, golden-green batons that crackle under each bite. Coated in Parmesan, panko, and paprika, they deliver savory crunch and subtle warmth. Perfect with cool ranch or tangy marinara.
Ingredients
- 2 medium zucchinis
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons all-purpose flour
- Cooking spray or olive oil spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
- Wash zucchinis and cut off ends; slice each zucchini lengthwise into fries about 1/2 inch thick.
- Pat zucchini slices dry with paper towels to remove excess moisture.
- Place flour in a shallow bowl and beat the egg in a second bowl.
- In a third bowl combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Dredge each zucchini slice first in flour, shaking off excess, then dip into beaten egg, and finally coat evenly with the breadcrumb mixture.
- Arrange breaded zucchini fries in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 15 minutes, then flip fries, spray again, and bake an additional 10 minutes or until golden brown and crispy.
- Remove from oven and let cool slightly before serving.
Notes
- For extra crispiness, ensure zucchini slices are well patted dry before coating.
- Substitute gluten-free breadcrumbs and flour for a gluten-free version.
- Cooking times may vary based on oven; watch for golden color.
- Serve with marinara sauce or ranch dressing for dipping.