crispy parmesan zucchini fries (Print Version)
Zucchini coated in parmesan and panko, baked until crisp and served with a creamy garlic dip.
# Components:
→ Zucchini Fries
01 - 2 medium zucchinis
02 - 1/2 cup grated parmesan cheese
03 - 2/3 cup panko-style breadcrumbs
04 - 1 teaspoon paprika powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs, beaten
→ Garlic Dip
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 1 garlic clove, finely minced
10 - 1 teaspoon fresh lemon juice
11 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 400°F. Cut zucchinis into sticks resembling fries and thoroughly pat them dry using paper towels.
02 - In one bowl, mix panko breadcrumbs, grated parmesan, paprika powder, salt, and black pepper. In a second bowl, beat the eggs until homogenized.
03 - Dip each zucchini stick into the beaten eggs, then coat completely in the breadcrumb-parmesan mixture. Arrange in a single layer on a parchment-lined baking sheet.
04 - Bake for 18 to 20 minutes, turning zucchini fries halfway through, until golden brown and crisp.
05 - In a bowl, blend sour cream or Greek yogurt with minced garlic, lemon juice, salt, and black pepper until smooth.
06 - Transfer zucchini fries onto a platter and present hot, accompanied by the garlic dip on the side.
# Expert Advice:
01 -
- Crunchy and flavorful with every bite
- Great way to use up extra zucchini from the garden
- Kid friendly and a healthier take on fries
- Ready in just about thirty minutes with simple steps
- Makes an impressive yet easy entertaining snack
02 -
- High in fiber and lower carb than traditional fries
- Leftovers reheat best in an air fryer or oven not the microwave
- Perfect for meal prepping appetizer boards
03 -
- For the crunchiest edges make sure your zucchini sticks are patted bone dry before coating
- Adding a touch of oil spray before baking gets you closer to fried texture without deep frying
- A squeeze of lemon over hot fries before serving adds extra brightness and keeps flavors lively