Zucchini has always been one of my favorites. It is cheap, versatile, and delicious (especially if your friend or neighbor grows it). If you want to make the most of your summer zucchini, you should try these Baked Zucchini fries. The fries are crispy on the outside but creamy and delicious inside. You can eat them plain or dip them in your favorite marinara or pizza sauce.
Are ZUCCHINI FRIES crisp?
Zucchini has a lot of water, so it gets very soft after cooking. We’ve reduced the zucchini size to encourage more evaporation and coated them in a crunchy mixture of Parmesan and Panko breadcrumbs. This results in a crispy, tasty zucchini fry on the outside and a soft, creamy interior.
Do I have to use PANKO?
Panko breadcrumbs are a great alternative to regular breadcrumbs. Their lighter texture and larger pieces make them extra crispy. Regular breadcrumbs are usually smaller and more dense. This will result in a heavier coating rather than a crispy, light one.
Make them gluten-free
You’ll have to make two changes to make these zucchini chips gluten-free. Use a 1:1 ratio of gluten-free, potato, or arrowroot flour to dredge your Zucchini. Then, for the final coating, use gluten-free Panko crumbs. Almond flour or coconut powder should not be substituted for all-purpose wheat flour, as they do not absorb moisture like the all-purpose flour.
How are the LEFTOVERS being used?
Baked Zucchini fries are best when served immediately after they have been taken out of the oven. The breading will become softer after they are stored in the fridge. It’s not that I won’t eat them after they’ve been reheated, but the texture will be different.
Ingredients
One lb. zucchini ($1.69)
Two large eggs ($0.39)
1 cup panko breadcrumbs ($0.50)
Parmesan, 1/4 cup grated (0.36)
1 Tbsp Italian Seasoning ($0.30).
Half a teaspoon of salt divided ($0.03)
2 Tbsp all-purpose flour ($0.04)
1/2 cup pizza sauce (for serving) ($0.50)
Instructions
Preheat the oven to 425oF. Slice the Zucchini into matchsticks measuring 1/2 inch wide by 3 inches long. Set the Zucchini aside.
In a bowl, whisk the eggs. In a separate mixing bowl, combine the panko with the Parmesan cheese, Italian seasoning, and 1/4 teaspoon of salt.
Add the zucchini slices to a large mixing bowl. Sprinkle the remaining 1/4 teaspoon of salt and the all-purpose sifted flour over the Zucchini. Toss Zucchini in flour until evenly coated.
Use wire cooling racks to lift zucchini slices and let air flow underneath. Bread the zucchini slices briefly by dipping them into the whisked eggs, letting any excess drip off, and then coating them with the panko/Parmesan mixture.
Place the breaded Zucchini on the wire racks, leaving a little space between each one to allow airflow.
Bake the breaded Zucchini fries for 20 minutes or until golden brown and crisp.
Serve with pizza sauce as a dip.
