
Simple Homemade Crispy Oven Baked Zucchini Fries
Get ready to crunch your way to veggie bliss! These crispy oven-baked zucchini fries are an absolute game-changer. Easy, healthy, and oh-so-satisfying, they’re perfect as a snack or side dish. Let me guide you through this quick, no-fuss recipe you’ll want to make again and again!
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Prep Time
15 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •2 medium zucchinis, cut into fry-sized sticks
- •1 cup panko breadcrumbs
- •1/2 cup grated Parmesan cheese
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 large eggs, beaten
- •Non-stick cooking spray
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Spray lightly with non-stick cooking spray.
- 2
In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 3
Beat the eggs in a separate shallow dish.
- 4
Dip each zucchini stick into the beaten eggs, then coat it thoroughly in the breadcrumb mixture. Place the coated zucchini sticks on the prepared baking sheet in a single layer, making sure they do not touch.
- 5
Lightly spray the zucchini fries with non-stick cooking spray to help them crisp up during baking.
- 6
Bake in the oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- 7
Serve immediately with your favorite dipping sauce.
Nutrition Information
Calories
150 calories per serving
Protein
8g
Carbs
16g
Fat
6g
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the panko breadcrumbs with gluten-free breadcrumbs. Ensure all other ingredients, like Parmesan cheese, are certified gluten-free as well.
Q: What can I use as a substitute for Parmesan cheese?
A: If you don’t have Parmesan cheese, you can use Pecorino Romano or nutritional yeast for a dairy-free option. Keep in mind that the flavor may vary slightly depending on the substitution.
Q: How do I ensure the zucchini fries turn out crispy?
A: To achieve maximum crispiness, make sure to coat the zucchini sticks evenly with the breadcrumb mixture, avoid overcrowding the baking sheet, and spray the fries lightly with non-stick cooking spray before baking. Flipping them halfway through baking also helps them crisp evenly.
Q: Can I make these zucchini fries in an air fryer?
A: Yes, you can make these in an air fryer. Preheat the air fryer to 400°F (200°C) and cook the zucchini fries in a single layer for 10-15 minutes, flipping halfway through, until they are golden brown and crispy.
Q: What’s the best way to store leftovers?
A: Store leftover zucchini fries in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.
Q: Can I use other vegetables instead of zucchini?
A: Yes, you can substitute zucchini with other vegetables like yellow squash, eggplant, or even carrots. Adjust the cooking time slightly depending on the thickness and water content of the vegetable.
Q: What dipping sauces pair well with these zucchini fries?
A: These zucchini fries pair well with marinara sauce, ranch dressing, garlic aioli, or a spicy sriracha mayo. For a lighter option, try Greek yogurt mixed with lemon juice and dill.
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