Crispy Baked Zucchini Fries
Baked zucchini fries with a crispy parmesan panko breading are kid-friendly and the perfect way to use up summer's zucchini!
- 2 medium zucchinis (cut into ⅓ inch x 2 inch matchsticks)
- ½ cup white whole wheat flour (or all purpose flour)
- 2 eggs (beaten)
- 1 cup panko (seasoned breadcrumbs)
- ½ cup parmesan cheese (freshly grated)
- ½ teaspoon garlic powder
- ½ teaspoon salt
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Prepare three bowls for the zucchini coatings. 1) flour 2) beaten eggs 3) combine panko, parmesan, garlic powder and salt.
Working in batches of 5-8 zucchini slices, first coat zucchini in the flour, tapping off excess.
Then place the floured zucchini fry into the egg mixture and use tongs to ensure all sides are evenly coated with egg.
Finally, roll in the panko mixture until evenly coated.
Arrange fries on the baking sheet.
Bake for 10 minutes (using convection if possible), or until breadcrumbs begin to turn golden brown.
Serving: 1/6th of the batch | Calories: 138kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 427mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 11.7mg | Calcium: 142mg | Iron: 1.3mg