1cupPanko Italian seasoned breadcrumbs(regular Panko breadcrumbs work too)
½cupParmesan cheese(shredded or grated)
1Tbspparsley flakes(more for garnish, if desired)
1pincheach, salt & pepper
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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.
*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!