Description
Golden and crispy zucchini fries coated in Parmesan and panko, baked to perfection for a guilt-free, veggie-packed snack. This easy, low-calorie recipe is ideal for healthy snacking, picky eaters, or party platters.
Ingredients
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3 small zucchinis (about 450 g)
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2 eggs
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Pinch of salt
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Ground black pepper to taste
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2 cups (120 g) Japanese panko bread crumbs
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1/2 cup (50 g) grated Parmesan cheese
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Ranch dressing for dipping
Instructions
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Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
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Rinse and dry zucchinis; slice into 1/2-inch thick fries.
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Beat eggs with salt and black pepper in a shallow bowl.
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Mix panko and Parmesan in another bowl.
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Dip each zucchini stick in egg wash, then coat in panko-Parmesan mixture.
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Arrange fries on baking tray in a single layer.
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Bake for 25 minutes, flipping halfway through, until golden and crispy.
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Serve hot with ranch dressing.
Notes
Avoid overcrowding the tray to ensure crispiness.
Pat zucchini dry before breading to prevent sogginess.
Freshly grated Parmesan gives better flavor.
Add paprika or cayenne for a spicier version.
Store leftovers in the fridge for up to 3 days and reheat in oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Appetizer
- Method: Baked
- Cuisine: American