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    Home » Recipes » Appetizers

    Angela @ BakeItWithLove.com · 4 Comments

    Crispy Baked Zucchini Fries

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    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!
    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!
    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!

    I love zucchini! And I love it even more when it's rolled in bread crumbs with Parmesan cheese, baked to perfection, then served up as these Crispy Baked Zucchini Fries!! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with my pesto dipping sauce or ranch dressing for a fantastic flavor combination!

    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries! @ bakeitwithlove.com

    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!

    Best of all, this is a snack that I love letting my daughter enjoy! The crispy zucchini fries are a wonderful alternative to deep fried or calorie dense snacks and sweets.

    They're easy to make, so let the kids help out! I've always had good success with getting the kids to eat vegetables when they help to make the food.

    I don't need an excuse to make and enjoy these tasty zucchini fries, but they are also a big hit whenever you may have gatherings. Serve these as party appetizers, game day or Super Bowl snacks!!

    How To Make Crispy Zucchini Fries

    1. To make your baked zucchini sticks, preheat your oven to 425 ºF ( 218 ºC ) and line a baking sheet with parchment paper. *If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.
    2. Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again ( quartered ).
    3. Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
    4. Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
    5. Make a dredging station.

    Making crispy baked zucchini fries, 4 step dredge station with parmesan bread crumb coating

    1. In a small bowl, add two eggs and whisk to combine them.
    2. In a small bowl, add the Panko Italian seasoned breadcrumbs ( regular Panko or breadcrumbs will work too ), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
    3. Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging 🙂
    4. Bake at 425 ºF ( 218 ºC ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.

    I usually wait 5 - 10 minutes before serving my crispy baked zucchini fries, as the insides are very hot!

    If you enjoy summer squash recipes as much as I do, you'll absolutely love these baked Parmesan yellow squash rounds!!

    Please post any questions you may have in the comments section below. Enjoy!

    Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!
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    4.84 from 6 reviews

    Crispy Baked Zucchini Fries

    I love zucchini! And I love it even more when it's rolled in bread crumbs with Parmesan cheese, baked to perfection, then served up as these Crispy Baked Zucchini Fries!!
    Author | Angela
    Servings: 4 servings
    Calories: 176kcal
    Prep 5 minutes
    Cooking 25 minutes
    Total Time 30 minutes
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    Ingredients
     

    • 3 zucchini (washed and cut as directed below)
    • 2 large eggs
    • 1 cup Panko Italian seasoned breadcrumbs (regular Panko breadcrumbs work too)
    • ½ cup Parmesan cheese (shredded or grated)
    • 1 tablespoon parsley flakes (more for garnish, if desired)
    • ½ tablespoon dried basil
    • 1 pinch each, salt & pepper

    Instructions

    • Preheat your oven to 425 degrees F ( 218 degrees C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper ( if you have one ), coated with non-stick cooking spray.
    • Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again ( quartered ).
    • Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
    • Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
    • Make a dredging station:
    • In a small bowl, add two eggs and whisk to combine them.
    • In a small bowl, add the Panko Italian seasoned breadcrumbs ( regular Panko or breadcrumbs will work too ), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
    • Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
    • Bake at 425 degrees F ( 218 degrees C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.

    Notes

    *This is a great recipe to involve the kids in, let them paint on the olive oil and sprinkle the topping!
    **I usually wait 5 – 10 minutes before serving my crispy baked zucchini fries, as the insides are very hot!

    Nutrition

    Calories: 176kcal (9%) | Carbohydrates: 16g (5%) | Protein: 12g (24%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 114mg (38%) | Sodium: 374mg (16%) | Potassium: 490mg (14%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 545IU (11%) | Vitamin C: 27mg (33%) | Calcium: 232mg (23%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Appetizers, Cooking with Kids, Snack
    Cuisine American

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    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Samantha | My Kitchen Love says

      May 19, 2016 at 12:29 pm

      Yummy! So easy and simple, yet I bet it's mouthwatering. My kids would love these, especially with a relish or something to dip them in.

      Reply
      • Delectable Cooking and Baking says

        May 19, 2016 at 1:38 pm

        They are delicious! I don't need an excuse to eat zucchini, but these will work for even the pickiest eaters 🙂

        Reply
    2. Erin @ Thanks for Cookin'! says

      May 18, 2016 at 10:42 am

      First of all, these look great! I love that you use some panko. Perfect summer side dish.
      Second, I found you by randomly deciding to check out the FBC map on Facebook and saw you are a North Dakota blogger, too! I love finding other ND bloggers, because I don't think there are many of us 🙂

      Reply
      • Delectable Cooking and Baking says

        May 18, 2016 at 6:05 pm

        I love it! So glad you looked and found us 🙂 I had just added us on the map but hadn't taken a minute to look for neighbors yet.
        Thank you for your comments on the Parmesan sticks...I'm a Panko addict so it's no surprise that it ends up in my breading lol!

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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