Ingredients
- 3 medium zucchinis, cut into fry-shaped sticks
- 1 cup Japanese panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil or cooking spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat zucchini sticks dry to remove excess moisture.
- Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, salt, and pepper.
- Dip each zucchini stick into the flour, then egg, then coat thoroughly with the panko mixture.
- Place coated zucchini fries on the baking sheet in a single layer.
- Drizzle lightly with olive oil or spray with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Notes
- Add smoked paprika or cayenne pepper to the panko mixture for smoky heat.
- Mix in dried Italian herbs for extra flavor.
- Serve with marinara, ranch, garlic aioli, or spicy mayo for dipping.
- Pat zucchini dry thoroughly and bake on a wire rack for crisper fries.
- Reheat leftovers in the oven at 400°F (200°C) for 5–7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack/Side
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
