Baked Parmesan Zucchini
Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.
Servings: 4
Ingredients
- 4 medium zucchini quartered into thin sticks and then patted dry
- 1 egg beaten
- ½ cup Panko breadcrumbs
- ½ cup freshly shredded Parmesan
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Slice the zucchini and pat it dry. Combine the Panko, Parmesan, and Italian seasoning in a small bowl.
- Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs.
- Set the breaded zucchini sticks on the baking sheet, skin side down. Spray lightly with olive oil cooking spray.
- Bake for 16-18 minutes, until the sticks turn golden brown and are still tender crisp. Serve with warm marinara or pasta sauce for dipping.
Notes
Slice the zucchini in as uniform pieces as possible to ensure even cooking and that all the fries will be done at the same time. Take care not to overcook (erring on the side of undercooking) to guarantee that the fries will retain a bit of crispness when finished in the oven.
Nutrition
Calories: 135kcal | Carbohydrates: 14g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 596mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 35mg | Calcium: 182mg | Iron: 2mg