Post by Granny Smith on Jul 31, 2020 12:54:17 GMT -5
I just finished making these. Delish!
Baked Parmesan Zucchini Fries
cooking spray OR oil
For the flour mix:
1/3 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
For the egg wash:
2 eggs (you might need one more if they're small)
For the parmesan breadcrumbs:
3/4 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
ground black pepper to taste
For the zucchini:
1 pound zucchini cut into 1/2-inch sticks * See Note
Prep: Preheat the oven to 425°. Coat a baking sheet with oil or cooking spray (you can line it with aluminum foil for easier clean up, the fries could turn out a little less crispy though - do NOT use silicone baking mats or parchment, or the fries will be soggy).
Prepare breading: Mix all ingredients for the flour mix in a shallow dish OR in a large zip-loc bag. Place the eggs in a separate shallow dish and beat well. Mix all ingredients for the parmesan breadcrumbs in a third shallow dish - I like using a 7x11 baking pan.
Coat zucchini: Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.
Bake: Bake on the prepared baking sheet for 20 minutes, or until crispy, turning once. If the zucchini sticks to the pan, don't just rip it away - use an offset spatula to loosen it (if you use enough oil or cooking spray, it will not stick). Serve immediately with your favorite dips.
Note: Even though I added more info to the original recipe, I also need to explain how I cut up the zucchini. First, I cut off both ends, then cut it in half lengthwise. I used a spoon to scoop out the seeds and pith. Then I cut each half into thirds across. Finally, I cut each piece into sticks. This way they come out straight so you don't end up with curved fries.
Baked Parmesan Zucchini Fries
cooking spray OR oil
For the flour mix:
1/3 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
For the egg wash:
2 eggs (you might need one more if they're small)
For the parmesan breadcrumbs:
3/4 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
ground black pepper to taste
For the zucchini:
1 pound zucchini cut into 1/2-inch sticks * See Note
Prep: Preheat the oven to 425°. Coat a baking sheet with oil or cooking spray (you can line it with aluminum foil for easier clean up, the fries could turn out a little less crispy though - do NOT use silicone baking mats or parchment, or the fries will be soggy).
Prepare breading: Mix all ingredients for the flour mix in a shallow dish OR in a large zip-loc bag. Place the eggs in a separate shallow dish and beat well. Mix all ingredients for the parmesan breadcrumbs in a third shallow dish - I like using a 7x11 baking pan.
Coat zucchini: Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.
Bake: Bake on the prepared baking sheet for 20 minutes, or until crispy, turning once. If the zucchini sticks to the pan, don't just rip it away - use an offset spatula to loosen it (if you use enough oil or cooking spray, it will not stick). Serve immediately with your favorite dips.
Note: Even though I added more info to the original recipe, I also need to explain how I cut up the zucchini. First, I cut off both ends, then cut it in half lengthwise. I used a spoon to scoop out the seeds and pith. Then I cut each half into thirds across. Finally, I cut each piece into sticks. This way they come out straight so you don't end up with curved fries.