Crispy Golden Zucchini Fries (Print Version)

Oven-baked zucchini strips with a crispy golden coating, ideal as a healthy snack or appetizer.

# Recipe Ingredients:

01 - 2 medium zucchinis

02 - 1 cup panko breadcrumbs

03 - 1/2 cup grated Parmesan cheese

04 - 1 teaspoon garlic powder

05 - 1 teaspoon paprika

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon black pepper

08 - 2 large eggs

09 - 2 tablespoons milk

10 - Marinara sauce for dipping

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Wash and trim zucchinis. Cut each into fries approximately 3 to 4 inches long and 1/2 inch thick.

03 - In a shallow bowl, whisk together eggs and milk until combined.

04 - In another bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.

05 - Dip each zucchini fry into the egg mixture, then evenly coat with breadcrumb mixture. Arrange fries on prepared baking sheet, spacing apart.

06 - Bake for 20 to 25 minutes, turning once halfway through, until fries are golden and crisp.

07 - Serve hot alongside marinara sauce or preferred dip.

01 -

They're genuinely crispy outside and tender inside without deep frying, which feels like you're getting away with something.
Kids who claim they don't eat vegetables will ask for seconds, and you'll actually feel good about feeding them something green.
The whole process takes under an hour and uses things you probably already have in your kitchen.

02 -

Don't cut your zucchini too thin or they'll dry out and shrivel; stick to a generous 1/2 inch thickness.
Turning them halfway through is not optional—it's the difference between crispy all over and one soggy side.
If you want extra crunch, spray them lightly with cooking oil before sliding the sheet into the oven.

03 -

Use fresh zucchini whenever possible; the texture and taste difference from old grocery store zucchini is real and noticeable.
Don't let the egg coating get too thick or glossy or it'll stay slightly gummy instead of crisping up.