So crispy and crunchy, these guilt-free fries are perfect as an appetizer, side dish or snack!
When Mr. Misty and I first started dating, his teenage son was still living with him. Even though the two weren’t very keen on eating veggies, we planted 6 – SIX – zucchini plants.
If you know anything about zucchini plants, which I didn’t at the time, you know they produce A LOT. They seemed to grow to maturity in the span of 24-hours. They sat in piles on the kitchen counter & dinner table. Even the chickens grew tired of them!
Thank my lucky stars for Pinterest! (If you like this recipe, please pin it.)
I searched daily for new ways to use zucchini… ahem… new ways to HIDE zucchini.
I hid it in brownies, cupcakes, spaghetti, lasagna, tacos, shredded bbq chicken Sammie’s, breakfast casseroles…pretty much any place I could get away with it. I even made zucchini candy!
After awhile of “getting away with it”, I shamelessly began serving it up to them in plain view – pan sautéed and even raw, in salads!!
Eventually, they began to like it or they just gave up fighting me. Either way, I came away with some really good recipes, ones that Mr. Misty still requests to this day!
This is one of those recipes. Crispy crunchy on the outside and warm and soft in the middle, these oven baked zucchini fries are one of our favorite guilt-free sides when we grill burgers in the summer.
We hope you enjoy it as much as we do!
Oven Baked Zucchini Fries
- 1-2 lbs Zucchini
- 3/4 cup Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Italian Season
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Paprika
- 3 Eggs
- 3 tbsp Milk
- 1-2 cups Panko Bread Crumbs
- 3/4 cup Finely grated Parmesan (Fresh is best)
- Preheat oven to 410ºF. Prepare a baking sheet by spraying with non-stick spray or by using a Silpat type liner.
- Wash the zucchini and cut off the ends. Cut into 3-inch long x 1/2-inch wide uniform strips.
- Combine dry ingredient (except the panko) and place in a large zip-loc type plastic bag. Add a few zucchini strips at a time and shake the bag until the strips are well coated. Transfer the strips to a plate and repeat until all the zucchini is coated.
- Wisk the eggs and milk in a shallow dish.
- On a sheet of parchment paper or wax paper, combine the panko and cheese.
- Using tongs or a fork, dip the coated zucchini strips into the eggs mixture and immediately place them in the center of the panko mixture. Using the edges of the paper to help cover the strips with panko without having to touch the strips.
- Transfer the panko coated strips to the prepared banking sheet.
- Bake for 20-25 minutes until they are crips and golden brown. Serve immediately with marinara, ranch or honey mustard dipping sauces.
So, if you find yourself with more zucchini than you know what to do with and craving fries but not all the calories, we hope you will try this recipe. Let us know if you do!
What are some of your favorite ways to prepare zucchini? We’d love to hear about it!
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