I am a texture girl – I love eating foods that are crunchy, tender, and full of flavor. But I am always looking for a way to get that deep fried crunch without the added fat and oil.
Crispy Baked Zucchini Fries fit the bill perfectly! Using Panko crumbs and Parmesan cheese creates a light, airy, crunchy texture with tender zucchini inside. No deep frying, no turning halfway through the baking time. Just coat and bake! Using a baking rack allows the heat from the oven to evenly bake the zucchini fries without any oil!
Perfect for a mid-afternoon snack or a healthy side with your meal! Pair with your favorite dipping sauce and enjoy!
Some of my favorites are my Spicy Mayo, Southwest Ranch Dressing, and marinara!
How to Make Crispy Baked Zucchini Fries
Preheat the oven to 425°F. Line a large, rimmed baking sheet with aluminum foil (for easier cleanup) and a baking rack. Spray with non-stick spray and set aside.
Wash and cut the zucchini into batons.
In a shallow bowl, lightly beat the egg and water together. Add the paprika, salt, and pepper. Mix well. In another shallow bowl, combine the seasoned Panko crumbs and Parmesan cheese. Place the flour in a large Ziploc bag.
Take half of the zucchini fries and place them in the bag. Seal shut and shake until the zucchini is well coated. Take the zucchini fries out and dip into the egg wash, coating thoroughly, and then dredge in the Panko crumbs. Press the crumbs on to coat.
Put the breaded zucchini fries on the baking rack, leaving space in between each one. You want the hot air to circulate around the fries to crisp them. If you have a lot of fries, you can divide them between two baking sheets.
Place in the oven and bake for 20-22 minutes until golden and crispy.
Enjoy!
Air Fryer Instructions:
Place zucchini fries in a single layer in the air fryer. Lightly spray with non-aerosol cooking spray. Cook for 10 minutes at 400°F until golden and crispy.
Crispy Baked Zucchini Fries
Ingredients
Ingredients:
- 1 cup seasoned Panko crumbs
- ½ cup grated Parmesan cheese
- ½ cup flour
- 1 egg beaten
- 2 Tbsp. water
- ½ tsp. paprika
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 2 medium zucchini cut into 3” batons (french fry size)
Instructions
Instructions:
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with aluminum foil (for easier cleanup) and a baking rack. Spray with non-stick spray and set aside.
- Wash and cut the zucchini into batons.
- In a shallow bowl, lightly beat the egg and water together. Add the paprika, salt, and pepper. Mix well. In another shallow bowl, combine the seasoned Panko crumbs and Parmesan cheese. Place the flour in a large Ziploc bag.
- Take half of the zucchini fries and place them in the bag. Seal shut and shake until the zucchini is well coated. Take the zucchini fries out and dip into the egg wash, coating thoroughly, and then dredge in the Panko crumbs. Press the crumbs on to coat.
- Put the breaded zucchini fries on the baking rack, leaving space in between each one. You want the hot air to circulate around the fries to crisp them. If you have a lot of fries, you can divide them between two baking sheets.
- Place in the oven and bake for 20-22 minutes until golden and crispy.
- Serve immediately with your favorite dipping sauce. Try my Southwest Ranch Dressing, Spicy Mayo, or marinara sauce.
- Enjoy!