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Parmesan Zucchini Fries

Crispy Parmesan Zucchini Fries Kids Will Devour

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These Crispy Parmesan Zucchini Fries combine the satisfying crunch of traditional fries with a healthy twist, perfect for kids and adults alike.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 fries
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Fries
  • 2-3 medium Zucchini Choose small to medium zucchinis (6-8 inches) for best texture.
  • 1-2 large Eggs Fresh eggs work best for binding.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Freshly ground adds aroma and flavor.
For the Coating
  • 1 cup Panko Breadcrumbs Preferred for ultra-crispy texture.
  • 1/2 cup Parmesan Cheese Use freshly grated for rich flavor.

Equipment

  • Baking Sheet
  • Parchment Paper
  • medium-sized bowl
  • large plate
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C).
  2. Slice the zucchinis into 3-inch lengths and cut them into 1/2-inch thick strips. Pat dry with paper towels.
  3. Line a baking sheet with parchment paper.
  4. In a bowl, beat the eggs with a pinch of kosher salt and black pepper.
  5. Mix panko breadcrumbs and grated Parmesan cheese on a large plate.
  6. Dredge zucchini strips in the egg mixture, then coat in the breadcrumb mixture.
  7. Arrange the coated zucchini fries on the prepared baking sheet, ensuring they are spaced out.
  8. Bake for 20-25 minutes, flipping halfway through, until crispy and golden-brown.
  9. Let cool slightly before serving with your favorite dipping sauce.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

These fries are best enjoyed right out of the oven and can be paired with a variety of dipping sauces for extra flavor.

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