Labor Day Zucchini Fries
A crispy, healthy alternative to classic fries. These oven-baked zucchini sticks are coated in a savory Parmesan-panko crust, making them the perfect Labor Day side dish.
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 2 medium zucchini
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko bread crumbs
- 1 1/2 oz Parmesan cheese finely grated
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice the zucchini into matchsticks about ½ inch wide and 3 inches long. Place them on a paper towel-lined plate and pat dry to remove excess moisture.
- Set up your dredging station: Pour the flour into a shallow bowl. Beat the eggs in a second shallow bowl. In a third bowl, mix together the panko, Parmesan, garlic powder, salt, and pepper.
- Working in batches, toss the zucchini matchsticks in the flour until evenly coated. Dip them into the beaten eggs, then coat them fully in the panko mixture. Place the coated fries on the prepared baking sheet.
- Bake for 25 to 30 minutes, flipping halfway through, until the fries are golden and crispy.
- Transfer to a platter and serve immediately with your favorite dipping sauce.
Notes
Nutrition per serving: Calories: 238, Total Carbs: 54g, Net Carbs: 51g, Fats: 16g, Protein: 20g.
