Description
Crunchy panko and nutty Parmesan form a golden crust around tender zucchini sticks. A hint of garlic and a drizzle of olive oil deliver warm, savory notes in every bite—perfect for dipping and snacking.
Ingredients
- 4 medium zucchini
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash and dry the zucchini, then cut each into fry-shaped sticks about 3 inches long.
- In a bowl, whisk the eggs until smooth.
- In another bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
- Dip each zucchini stick into the egg mixture, then press into the breadcrumb mixture to coat fully.
- Arrange the coated zucchini fries in a single layer on the prepared baking sheet.
- Drizzle the olive oil evenly over the fries to help them crisp.
- Bake for 20 to 25 minutes, turning once halfway through, until golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Pat zucchini sticks dry before coating to prevent soggy fries.
- For extra crunch, let coated zucchini rest 5 minutes in the refrigerator before baking.
- Serve with marinara sauce or ranch dressing for dipping.
- Store any leftovers in an airtight container in the refrigerator for up to two days.