Crispy Baked Zucchini Fries

posted in: Bake | 8

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Late August is zucchini season. If you have a garden, you’re fully aware of this fact, and you’re probably eagerly looking for people to off-load your ba-gillion pounds of zucchini onto. Since I don’t have a garden (sadly), I will gladly take zucchini off your hands. For now, I hit the farmers market or the grocery store, which sells local-grown produce too, and think of new ways to make zucchini.

Here’s one of those ways: baked zucchini fries. Breaded and baked, they’re like crispy mozzarella sticks, only they’re not fried, and they’re a vegetable. I know I know, sounds a lot less fun, but trust me here, they are super delicious. The bread crumbs make up for the fact that they’re not fried. In fact, I think they are much better baked than a fried version. Try them out and see if you agree!

Crispy Baked Zucchini Fries

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Breaded and baked, they’re like crispy mozzarella sticks, only they’re not fried!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 Servings

Ingredients

  • 2 medium zucchini
  • 1/3 cup all purpose flour
  • 2 eggs
  • 1 cup seasoned breadcrumbs
  • 1/3 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 oz fresh Parmesan cheese, grated

Instructions

  1. Preheat oven to 400*F.
  2. In a medium bowl, mix together both types of breadcrumbs, garlic powder, paprika, and Parmesan cheese.
  3. Place flour in a large bowl.
  4. Crack eggs into another medium bowl and whisk until combined. Set up bowls in front of your workstation in this order: Flour, eggs, then breadcrumb mixture.
  5. Your choice: leave the skin on the zucchini or peel it. Cut zucchini in half width-wise, and then in half again length-wise.  Cut pieces into 1/2 inch wedges.
  6. Place a small handful of zucchini wedges in the flour bowl, toss to coat, then transfer to the egg mixture. Using a fork, transfer the wedges from the eggs to the breadcrumb mixture, being sure to shake off the excess egg.Toss the wedges in the breadcrumbs to coat.
  7. Place on a baking sheet sprayed with nonstick spray. Leave room between the fries so they cook evenly. Spray the wedges with the nonstick spray as well.
  8. Bake for about 15-18 minutes.
  9. Serve immediately for best crispy texture. If storing overnight for leftovers, just know the fries will not be crispy the next day if you reheat in a microwave.

8 Responses

  1. BGK
    | Reply

    I bought zucchini today just to make this. Actually, I was going to fry them, but then I remembered this post.

    • rls
      | Reply

      Glad this recipe helped you make them. How did they turn out, BGK?

  2. Rebecca @ Dorm Room Baker
    | Reply

    Yum! I’ve been meaning to try making zucchini fries for ages, these look delicious and I love how they’re baked instead of fried.

    • rls
      | Reply

      Come back and let us know how they turn out, Rebecca! Just checked out your blog, and looks like you’re down the road from us in Boston – howdy, neighbor! Also really like all the baked goods on your blog. I’m looking forward to fall so I can bake some pumpkin goodies! 🙂

  3. I always order this at restaurants but I really should just make this baked version at home! Looks delicious!

  4. Beverly
    | Reply

    I love any zucchini recipe and if I can put them in the oven instead of frying, I am all for it.
    Thanks for sharing,
    Bev

  5. Mira
    | Reply

    Awesome recipe, I attempted doing my zucchini fries the same way , but I also added quinoa to the crumbs. Turned out great!

    • rls
      | Reply

      What a great idea to add quinoa, Mira! Thanks for sharing, and glad you enjoyed the recipe!

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