Simple Zucchini “Fries”

Crispy on the surface and tender within the center, these Zucchini “Fries” are a extremely scrumptious solution to serve zucchini. Pair with a favourite dipping sauce to make them even yummier.

Zucchini Fries

When it’s excessive zucchini season, I’m in search of the entire methods to make use of it up. And at different occasions of the yr, I typically simply crave an possibility moreover Chocolate Zucchini Muffins and Zucchini Cake, which we in fact love! However having a go-to savory possibility has been actually useful in rounding out household meals. And I really like how textured these roasted zucchini fries are…and the way properly they pair with our favourite dipping sauces.

(You might also like my Zucchini Tots.)

These are an important BLW meals, a simple facet for dinner, or a scrumptious snack eaten proper off of the baking tray (which frequently occurs after I make them…they flip into an appetizer since they don’t fairly make it to the desk!)

Components You Want

Right here’s a have a look at the substances it is advisable to have readily available to make this straightforward zucchini recipe.

• Zucchini: I usually use common inexperienced zucchini squash for this recipe. You possibly can swap in yellow summer season squash, which cooks practically identically, if that’s what you’ve gotten readily available.
• All-purpose flour: Slightly flour within the coating helps take up any lingering moisture within the zucchini and provides to the crunchiness.
• Panko-style Italian-flavored breadcrumbs: Panko-style breadcrumbs are bigger items than conventional and bake as much as be crunchier, which is scrumptious.
• Parmesan cheese: Grated Parmesan cheese provides saltiness and taste to the dish.
• Eggs: Eggs assist the batter adhere to the zucchini sticks. When you can’t do eggs, you should use a liquid egg replacer or vegan mayonnaise.
• Ketchup, bitter cream, warmed marinara sauce or pizza sauce or different desired dip (non-obligatory)

Step-by-Step Directions

Under is an outline of how one can make this recipe so you already know what to anticipate. Scroll right down to the top of this put up for the total recipe, together with the quantities and the timing.

1. Trim the ends off of the zucchini. Minimize into finger-size sticks. Relaxation onto a paper towel when you do the subsequent two steps.
2. Add the eggs to a large shallow bowl and beat flippantly with a fork. Add the flour, breadcrumbs, Parmesan, and salt to a separate huge shallow bowl. Combine flippantly.
3. Working with a couple of at a time, add the zucchini to the eggs. Switch into the flour combination and switch to coat. Place onto the ready baking sheet and repeat to complete the remainder of the zucchini.
4. Spray with olive oil spray, non-obligatory. Bake till flippantly browned and crispy. Serve heat with desired dip.

What to Serve with Zucchini Fries

These are nice as a simple facet dish for a household meal, and so they pair properly with these dishes:

Learn how to Retailer

These are finest served proper after making. To reheat from leftovers, place onto a parchment-paper-lined baking tray and heat in a 375 diploma oven for 4 minutes. Or within the Air Fryer for 2-3 minutes.

Greatest Suggestions for Success

• Use gluten-free panko and gluten-free flour combine as wanted.

• Use mayo or vegan liquid eggs to make these egg-free.

• Use dietary yeast instead of parmesan if wanted to make these dairy-free.

• Swap in yellow summer season squash for the zucchini to range this concept.

I’d love to listen to your suggestions on this put up, so please price and remark beneath!

• Preheat the oven to 425 levels F. Line a rimmed baking pan with parchment paper.

• Trim the ends off of the zucchini. Minimize into finger-size sticks, about ½ inch thick. Relaxation onto a paper towel when you do the subsequent two steps.

• Add the eggs to a large shallow bowl and beat flippantly with a fork.

• Add the flour, breadcrumbs, Parmesan, and salt to a separate huge shallow bowl. Combine flippantly.

• Working with a couple of at a time, add the zucchini to the eggs. Flip to coat, then elevate out with a fork to permit any extra egg to drip off. Switch into the flour combination and switch to coat. Place onto the ready baking sheet and repeat to complete the remainder of the zucchini.

• Spray with olive oil spray, non-obligatory. Bake for 18-20 minutes, or till flippantly browned and crispy. Serve heat with desired dip.

• (It’s also possible to cook dinner in an Air Fryer at 375 levels F for 10-12 minutes.)

• These are finest served proper after making. To reheat from leftovers, place onto a parchment-paper-lined baking tray and heat in a 375 diploma oven for 4 minutes. Or within the Air Fryer for 2-3 minutes.
• Serve with ketchup, bitter cream, warmed marinara sauce or pizza sauce or different desired dip.
• Use gluten-free panko and gluten-free flour combine as wanted.
• Use mayo or vegan liquid eggs to make these egg-free.
• Use dietary yeast instead of parmesan if wanted.
• Swap in yellow summer season squash for the zucchini to range this concept.

Energy: 149kcal, Carbohydrates: 17g, Protein: 9g, Fats: 5g, Saturated Fats: 2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 0.01g, Ldl cholesterol: 89mg, Sodium: 516mg, Potassium: 450mg, Fiber: 2g, Sugar: 4g, Vitamin A: 485IU, Vitamin C: 26mg, Calcium: 120mg, Iron: 2mg