Crispy Parmesan Zucchini Fries

$- 2 medium zucchinis - 1 cup breadcrumbs (panko recommended for crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried oregano - 1/2 teaspoon paprika - Salt and pepper to taste - 2 large eggs - 1/2 cup all-purpose flour - Olive oil spray For the best experience, I suggest serving your crispy zucchini fries with dips. Marinara sauce is a classic choice. Garlic aioli also adds a nice touch. You can sprinkle some fresh parsley on top for color. This adds a burst of freshness. Enjoy these fries as a snack or a side with your meal! - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Cut the zucchinis into fry-like sticks, about 1/2 inch thick. - Pat them dry with a paper towel to remove excess moisture. - In a shallow dish, mix flour with a pinch of salt and pepper. - In another shallow bowl, whisk the eggs until smooth. - In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, and a pinch of salt and pepper. - Take each zucchini stick and coat it in flour, shaking off the excess. - Dip it into the beaten eggs, letting any excess drip off. - Roll it in the breadcrumb mixture until fully coated. - Place the coated zucchini fries on the prepared baking sheet. - Ensure they are spaced apart for even cooking. - Lightly spray the tops with olive oil spray for extra crispiness. - Bake in the preheated oven for about 20-25 minutes. - Flip them halfway through for even browning. - Remove from the oven and let cool slightly before serving. To get your zucchini fries super crispy, start by drying them well. Zucchini holds water. If you don’t dry it, your fries will be soggy. Use a paper towel to pat them dry after cutting. For baking, I suggest placing the fries on a parchment-lined sheet. This helps with even cooking. Spray the tops with olive oil to boost crispiness. Bake at 425°F (220°C) for 20-25 minutes. Flip them halfway for a golden, crispy finish. You can add more flavor to your fries easily. Consider mixing in spices like cayenne for heat or Italian seasoning for a herb kick. Fresh herbs, like parsley or basil, can add brightness. If using dried herbs, use less since they are more concentrated. Try topping your fries with a sprinkle of extra Parmesan right after baking. This adds a cheesy, savory touch that is hard to resist. One common mistake is overcrowding the baking sheet. If the fries are too close, they will steam instead of bake. Space them out for the best results. Another mistake I see often is not seasoning enough. Make sure to season each layer. This means seasoning the flour, eggs, and breadcrumb mix. Adequate seasoning enhances the overall flavor of your zucchini fries. {{image_2}} You can switch up the breading for a fun twist. Instead of breadcrumbs, try using crushed nuts or seeds. Almonds or sunflower seeds add a great crunch. They also bring extra flavor. If you need a gluten-free option, use crushed gluten-free crackers or almond flour. Both work well and still give you a crispy fry. Want to spice things up? Add a dash of cayenne for heat. Italian seasoning brings a nice herb flavor too. You can mix and match to find your favorite taste. Experiment with different cheeses, too. Try using cheddar or a spicy pepper jack. Each cheese gives a unique flavor profile to your fries. These zucchini fries are great with dips. Marinara sauce is a classic choice. Garlic aioli also pairs well and adds creaminess. You can serve these fries as a side dish or a snack. They work well at parties or as a tasty treat. Enjoy them any time you crave something crunchy and delicious! Store your leftover crispy zucchini fries in the fridge. Place them in an airtight container. This keeps them fresh for about 3 days. Don't skip this step! It helps prevent them from getting soggy. For best results, let them cool before storing. To reheat, use your oven for the best texture. Preheat it to 375°F (190°C). Spread the fries on a baking sheet. Bake for about 10 minutes until hot and crispy. Avoid the microwave. It makes them soggy. If you must use it, keep the time short. You can freeze zucchini fries before or after cooking. If freezing before, coat them and lay them on a baking sheet. Freeze until firm, then transfer them to a freezer bag. For frozen fries, cook them straight from the freezer. Just add a few extra minutes to the baking time. If you freeze them after cooking, let them cool completely first. To reheat, use the oven as mentioned above. To make zucchini fries crispy, follow a few key steps. First, dry the zucchini well. This removes moisture, helping them crisp up. Cut the zucchini into fry-like sticks, about 1/2 inch thick. Next, use a three-bowl setup for coating: one with flour, one with eggs, and one with breadcrumbs mixed with Parmesan and spices. This layering adds extra crunch. Lastly, space the fries on the baking sheet. This allows air to circulate and keeps them from steaming. Lightly spray the tops with olive oil for added crispiness. Yes, you can prep zucchini fries ahead of time. Cut and dry the zucchini sticks first. Then, coat them as per the recipe. After coating, you can place them on a baking sheet and cover them with plastic wrap. Store them in the fridge for a few hours. When you’re ready, bake them straight from the fridge. This makes meal prep easy and quick. Just remember to adjust baking time if they are cold. If you need a substitute for Parmesan cheese, several options work well. Grated Pecorino Romano offers a similar flavor. Nutritional yeast gives a cheesy taste and is great for vegan diets. You can also use shredded mozzarella or cheddar for a different style. Each choice brings its own flavor, so feel free to experiment. This article covered how to make delicious zucchini fries. We discussed key ingredients like zucchini, breadcrumbs, and spices. I shared step-by-step instructions for the perfect fry, plus tips for crunch. You learned variations to customize your fries and smart storage methods. Now you can enjoy flavorful, crispy zucchini fries anytime. Get creative with dips and flavors. Make this healthy treat a snack or side dish. Happy cooking!$

Crispy Parmesan Zucchini Fries

Enjoy a deliciously crispy snack with these Crispy Parmesan Zucchini Fries! This easy recipe will guide you through coating fresh zucchini in a flavorful mix of breadcrumbs, Parmesan, and seasonings before baking them to perfection. Perfect for a healthy appetizer or a fun side dish, these zucchini fries are sure to impress. Click to explore the full recipe and elevate your snacking game! #ZucchiniFries #HealthySnacks #Appetizers #BakingRecipes

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Ingredients

2 medium zucchinis

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

2 large eggs

1/2 cup all-purpose flour

Olive oil spray

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Cut the zucchinis into fry-like sticks, about 1/2 inch thick. Pat them dry with a paper towel to remove excess moisture.

In a shallow dish, combine the flour with a pinch of salt and pepper.

In another shallow bowl, whisk the eggs until smooth.

In a third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, and a pinch of salt and pepper.

Take each zucchini stick and first coat it in the flour, shaking off the excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the breadcrumb mixture until fully coated.

Place the coated zucchini fries on the prepared baking sheet, ensuring they are spaced apart for even cooking.

Lightly spray the tops with olive oil spray for extra crispiness.

Bake in the preheated oven for about 20-25 minutes or until golden brown and crispy, flipping halfway through.

Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the crispy zucchini fries on a platter with a side of marinara sauce or garlic aioli for dipping, garnished with fresh parsley for a vibrant touch.