Baked Panko and Parmesan Zucchini Fries

Zucchini Fries
Zucchini Fries. Photo and Recipe: Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: Serves 4 to 6
Ratings (9)
Panko bread crumbs and Parmesan cheese make these baked zucchini fries crispy and delicious. You can use egg whites or egg substitute to keep the fat and calories to a minimum. These fries are a great alternative to potatoes with sandwiches, burgers, or grilled steaks.

What You'll Need

  • 2 small to medium zucchini, about 1 pound
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground sweet paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 large egg, 2 egg whites, or equivalent egg substitute, lightly beaten

How to Make It

Heat oven to 425°. Line a baking sheet with foil and spray with nonstick cooking spray.

Slice the zucchini into strips about 4 inches in length and 1/2-inch thick. Put the strips in a bowl and toss with the flour.

In a food processor, pulse the panko crumbs with the Parmesan and seasonings until fine.

Put the egg substitute or eggs in a bowl.

Dip the floured zucchini strips, a few at a time, in the egg mixture.

Toss with the crumb mixture. Arrange on the prepared baking sheet.

Bake for about 15 minutes, until nicely browned.

Serves 4 to 6

About 90 calories per serving using egg substitute, based on 6 servings.

Serve these fries with ketchup, salsa, or a spicy sriracha mayonnaise mixture.

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