Go Back
–+ servings
Parmesan Zucchini Fries

Parmesan Zucchini Fries

Crispy and guilt-free Parmesan Zucchini Fries are a game-changer for veggie lovers. Perfectly baked with a golden crust and nutty parmesan flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium zucchinis
  • 100 g grated parmesan cheese
  • 100 g panko or regular breadcrumbs
  • 2 eggs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp dried oregano
  • ½ tsp salt
  • to taste black pepper
  • 2 tbsp fresh parsley chopped (for garnish)

Equipment

  • Sharp knife
  • 2 mixing bowls
  • Whisk or fork
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 200°C (about 400°F) and line a baking sheet with parchment paper.
  2. Wash and dry the zucchinis thoroughly, then slice them into 1 cm-wide sticks.
  3. In a bowl, combine the breadcrumbs, parmesan, garlic powder, smoked paprika, oregano, salt, and pepper.
  4. In another bowl, beat the eggs until smooth.
  5. Dip each zucchini stick into the beaten egg, then roll in the breadcrumb mixture, pressing lightly to ensure it sticks.
  6. Place the coated sticks on the prepared baking sheet, drizzle with olive oil, and space them apart.
  7. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown.
  8. Sprinkle with fresh parsley before serving.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For extra crunch, substitute panko with crushed cornflakes.
To make this recipe vegan, use a mixture of almond milk and cornstarch instead of eggs.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for maximum crispiness.
Feel free to experiment with seasonings like cayenne or lemon zest for added flavor.
To ensure crispiness, always pat the zucchini dry before coating and do not overcrowd the baking sheet.
Tried this recipe?Let us know how it was!