1. Prep the Zucchini:
– Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
– Wash the zucchinis, trim the ends, and cut them into thin strips, similar to fries.
2. Prepare the Coating:
– In a shallow bowl, whisk the eggs with a pinch of salt and a dash of black pepper.
– In another shallow bowl, mix the panko bread crumbs with the grated Parmesan cheese.
3. Coat the Zucchini:
– Dip each zucchini strip into the egg mixture, making sure it’s fully covered.
– Roll the zucchini in the panko-Parmesan mixture, pressing gently to help the coating stick.
– Place the coated zucchini strips on the baking sheet in a single layer.
4. Bake the Zucchini Fries:
– Bake in the preheated oven for 20-25 minutes until the fries are golden and crispy, flipping halfway through for even browning.
5. Serve:
– Remove from the oven and let the fries cool slightly before serving.
– Pair these crispy zucchini fries with ranch dressing for a delicious dipping experience.
Oven-baked zucchini fries, healthy zucchini snacks, crispy zucchini fries, low-carb zucchini recipes, Parmesan zucchini fries, easy vegetable snacks, gluten-free zucchini fries, keto-friendly zucchini fries, baked veggie fries, zucchini appetizer recipes.
ADVERTISEMENT
