Description

Crispy, baked zucchini fries coated in panko and parmesan. A budget-friendly, kid-approved snack that is ready in under 45 minutes.

Ingredients

Scale

2 large zucchini (approx. 600g)
1 cup Panko breadcrumbs (80g)
½ cup Grated Parmesan cheese (50g)
2 large eggs
½ cup All-purpose flour (60g)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika
Salt to taste
Cooking spray (Olive oil or Avocado oil)

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or place wire racks on them.
Wash zucchini and trim ends. Cut into ¼-inch thick sticks using a box grater or knife.
Pat zucchini sticks dry with a clean kitchen towel and let sit for 5 minutes to remove excess moisture.
Prepare three shallow bowls: Bowl 1 with flour and ½ tsp salt; Bowl 2 with whisked eggs and 1 tbsp water; Bowl 3 with Panko, Parmesan, garlic powder, onion powder, paprika, and a pinch of salt.
Dredge each zucchini stick in flour (shake off excess), dip in egg wash, then press firmly into the breadcrumb mixture.
Place fries on baking sheets, ensuring they do not touch (leave ½ inch space).
Generously spray tops with oil spray.
Bake for 10 minutes, then flip fries and spray the other side with oil.
Bake for another 10 minutes until golden brown and crispy.
Cool on the pan for 2-3 minutes before serving.

Notes

Do not skip drying the zucchini thoroughly to prevent sogginess. Use two pans or bake in batches to avoid overcrowding. For extra crispiness, toast the Panko breadcrumbs in a dry pan before using. Reheat in an air fryer or toaster oven; do not microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: Approx. 10 fries
Calories: 120
Sugar: 3
Sodium: 180
Fat: 5
Saturated Fat: 2
Carbohydrates: 12
Fiber: 2
Protein: 5

Keywords: zucchini fries, healthy snacks, game day food, baked vegetables, kid-friendly recipes, budget meals, gluten-free options