Ingredients

The following ingredients have 5 Servings
  • 4 medium zucchini squash (or about 1 to 1 ¼ lbs.)
  • ¼ cup flour (all purpose or a gluten-free 1-to-1)
  • 1 large egg
  • 1 Tbsp. milk (regular, oat, soy, or nut-based)
  • ½ cup breadcrumbs (plain, gluten-free if needed)
  • ½ cup Parmesan cheese (grated)
  • 1 tsp. salt (to taste)
  • ¼ tsp. black pepper (to taste)
  • 1 tsp. Italian seasoning
  • ¼ tsp. garlic powder
  • Parsley (curly, finely chopped)

Instruction

  • Preheat oven to 425 degrees.
  • Trim the ends from the zucchini and cut into quarters lengthwise.
  • Whisk together egg and milk in one shallow bowl, combine the breadcrumbs, Parmesan cheese, salt, pepper, italian seasoning, and garlic powder in another shallow bowl, and place flour in the third shallow bowl.
  • Toss 2-3 zucchini fries in the flour (making sure to shake off any excess) and then dip in the egg wash. Using a fork, pick up the zucchini to let the extra egg wash drip off. Finally, coat with the breadcrumb mixture, pressing it in to make sure it sticks. Repeat with the remaining zucchini strips.
  • Line a large baking sheet with parchment paper and place zucchini strips in a single layer, paying careful attention that they do not touch.
  • Bake for 18-20 minutes, flipping them over halfway through. Sprinkle with finely chopped parsley and serve warm with ketchup, ranch, or marinara sauce. Enjoy!