Baked Zucchini Fries
Thinly sliced zucchini sprinkled with breadcrumbs and baked until crisp and golden is a great alternative to French fries with less than half the carbs and calories!
Ingredients
- For the zucchini and batter
- 2 medium to large zucchinis, about 1 1/2 pounds
- 3/4 cup all-purpose flour
- 3/4 cup plus 1 to 2 tablespoons whole milk
- 1/2 teaspoon salt
- cooking spray
- For the breadcrumb mixture
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon, zested, optional
Directions
Recipe instructions Baked Zucchini Fries
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper and spray it with cooking spray.
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Step 2
Prep the zucchini. Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick.
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Step 3
Make the batter and breadcrumb mixture. In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed.
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Step 4
In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using).
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Step 5
Dredge and place zucchini on the baking sheet. Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray.
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Step 6
Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara.
If you don't have Italian seasoning, substitute 2 teaspoons dried oregano and 1 teaspoon dried basil. If you run out of room on your baking sheet, use two pans and rotate them halfway through baking. Baked zucchini fries are best served immediately. They can be refrigerated for 3 to 4 days, then reheated in the oven at 425 degrees F (220 degrees C) for about 10 minutes or in an air fryer for a few minutes.
