Lunch: Parmesan Zucchini Fries

Sizzling veggie fries can be yours at home, baked in the oven—no deep fryer required.

Ingredients

1 1/2 lb. zucchini
1/2 c. all-purpose flour
2 tsp. kosher salt
3/4 tsp. ground black pepper
3 large eggs
1 1/2 c. panko or plain bread crumbs
1/2 c. grated Parmesan cheese
1 tbsp. chopped dill (optional)

Instructions

Preheat oven to 425 degrees F. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 long.
Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 teaspoon salt, and 1/2 teaspoon. pepper. In the second bowl, whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 teaspoon salt.
Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.
Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.

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