Ingredients

The following ingredients have 4 Servings
  • 3 zucchini ((washed and cut as directed below))
  • 2 large eggs
  • 1 cup Panko Italian seasoned breadcrumbs ((regular Panko breadcrumbs work too))
  • 1/2 cup Parmesan cheese ((shredded or grated))
  • 1 Tbsp parsley flakes ((more for garnish, if desired))
  • 1/2 Tbsp dried basil
  • 1 pinch each, salt & pepper

Instruction

  • Preheat your oven to 425°F (220°C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper (if you have one), coated with non-stick cooking spray.
  • Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered).
  • Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
  • Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
  • Make a dredging station:
  • In a small bowl, add two eggs and whisk to combine them.
  • In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
  • Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
  • Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.