Name: Baked Zucchini Fries
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: For the zucchini and batter -; Cooking spray -; 2 medium to large zucchinis, about 1 1/2 pounds -; 3/4 cup all-purpose flour -; 1/2 teaspoon salt -; 3/4 cup plus 1 to 2 tablespoons whole milk -; 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 -; For serving -; Lemon wedges -; 1/2 cup marinara sauce, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Baked Zucchini Fries

1. For the zucchini and batter -

2. Cooking spray -

3. 2 medium to large zucchinis, about 1 1/2 pounds -

4. 3/4 cup all-purpose flour -

5. 1/2 teaspoon salt -

6. 3/4 cup plus 1 to 2 tablespoons whole milk -

7. For the breadcrumb mixture -

8. 1 1/2 cups panko breadcrumbs -

9. 1/2 cup finely grated Parmesan cheese -

10. 1 tablespoon Italian seasoning -

11. 1 teaspoon garlic powder -

12. 1/2 teaspoon onion powder -

13. 1/2 teaspoon salt -

14. 1/2 teaspoon freshly ground black pepper -

15. 1/4 teaspoon crushed red pepper flakes -

16. 1 lemon, zested, optional -

17. For serving -

18. Lemon wedges -

19. 1/2 cup marinara sauce, optional -

How to cook deliciously - Baked Zucchini Fries

1. Stage

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with cooking spray.

2. Stage

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.

3. Stage

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. 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).

4. Stage

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.

5. Stage

Bake and serve: 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. Baked Zucchini Fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer. Love the recipe? Leave us stars and a comment below!