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You will need 2 medium zucchinis for this recipe. Choose firm zucchinis that feel heavy for their size. Cut them into fries about 1/4 inch thick. This size helps them cook evenly and get crispy. Grab 1 cup of breadcrumbs. I prefer using panko breadcrumbs. They add extra crunch and texture. Use 1/2 cup of grated Parmesan cheese. This cheese gives a rich flavor and a golden color when baked. For flavor, you need some spices. Use 1 teaspoon of garlic powder and 1 teaspoon of onion powder. They add great depth to the taste. Also, include 1/2 teaspoon of paprika for a mild kick. Don’t forget to add salt and black pepper to taste. These will enhance all the other flavors. You will need 2 large eggs. Beat them well in a bowl. The eggs help the breadcrumbs stick to the zucchini. Lastly, have some cooking spray or olive oil ready. This will help the fries become crispy while baking. For the full recipe and detailed instructions, refer to the section above. Start by washing your zucchini. Cut each zucchini into fries, about 1/4 inch thick. This size helps them cook evenly. In one bowl, beat two large eggs. In another bowl, mix the grated Parmesan cheese and breadcrumbs. Add garlic powder, onion powder, paprika, salt, and pepper. Dip each zucchini fry into the egg, then into the breadcrumb mix. Press down gently so the coating sticks well. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it. Place the coated fries in a single layer on the sheet. Lightly drizzle with olive oil or spray with cooking spray. Bake for 20-25 minutes. Flip the fries halfway through to ensure even cooking. They should turn golden brown and crispy. Serve your zucchini fries hot. They taste great with marinara sauce or ranch dressing for dipping. Arrange them on a long platter, and add fresh parsley for color. For more details, check the Full Recipe. To make your zucchini fries crispy, choose panko breadcrumbs. They are lighter and crunchier than regular ones. You can also spray them with olive oil before baking. This step helps create that golden crust. Flip the fries halfway through baking. This ensures even cooking and crispiness on all sides. I prefer baking over frying for zucchini fries. Baking gives you a healthier option. Preheat your oven to 425°F (220°C) for the best results. Use a parchment-lined baking sheet for easy cleanup. Arrange the fries in a single layer. If they are too close, they will steam instead of crisp. Avoid cutting zucchini too thick. If the fries are too thick, they won't cook well. Make sure to coat each fry evenly with egg and breadcrumbs. If you skip this step, they won’t get crispy. Lastly, don’t overcrowd the baking sheet. This mistake leads to soggy fries. Follow these tips for perfect Baked Parmesan Zucchini Fries. For the full recipe, check out the earlier section. {{image_2}} You can change the flavor of your zucchini fries easily. Try adding different spices to the breadcrumb mix. For a kick, use some cayenne pepper or chili powder. If you prefer something milder, try adding Italian herbs like oregano or basil. Mixing in some cumin can give a warm, earthy taste. Experiment and find your favorite blend! While Parmesan cheese is a classic choice, you can switch it up. Try using grated mozzarella for a gooey texture. A mix of cheddar and Parmesan can give a rich flavor. For a stronger taste, use aged gouda or pecorino. Each cheese brings its own character, so feel free to explore! If you need a gluten-free option, it's simple! Use gluten-free breadcrumbs instead of regular ones. You can also crush gluten-free crackers for a crunchy coating. Another fun choice is to use ground almonds or chickpea flour. These options keep your zucchini fries crispy and tasty, without the gluten! For the full recipe, check out the section above. After you make your baked Parmesan zucchini fries, let them cool down first. Place them in an airtight container. They can stay in the fridge for up to three days. Make sure you layer them with parchment paper if you stack them. This keeps them from sticking together. To freeze zucchini fries, first cool them completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. Once they are frozen, transfer them to a freezer bag. They can last in the freezer for up to three months. When you're ready to eat them, you can bake them straight from frozen. To reheat your zucchini fries, preheat your oven to 400°F (200°C). Place the fries on a baking sheet. Bake for about 10-12 minutes until they are crispy again. You can also use an air fryer for a faster result. Just cook them for about 5-7 minutes. This keeps them crisp and tasty. For more details, check the Full Recipe. To make your fries extra crispy, use panko breadcrumbs. They give a great crunch. Also, make sure to coat your zucchini well in the egg and breadcrumb mix. Another tip is to space out the fries on the baking sheet. This allows hot air to circulate. Lastly, a light drizzle of olive oil helps them crisp up nicely. Yes, you can! Other veggies like carrots, sweet potatoes, and eggplants work great. Just cut them into similar fry shapes. Adjust the baking time as needed. Each vegetable has a different texture and moisture level. Leftovers last about 3 to 4 days in the fridge. Store them in an airtight container. If you want to keep them longer, freezing is a good option. They can last up to 2 months in the freezer. Serve these fries with marinara sauce or ranch dressing for dipping. They also pair well with a fresh salad or grilled chicken. You can even use them as a side dish for burgers or sandwiches. For a fun twist, try them with a spicy aioli! You can check out the Full Recipe for more ideas. In this post, we explored all you need for tasty baked zucchini fries. We covered fresh zucchini, the right breadcrumbs, spices, and seasoning. I shared how to prepare, coat, and bake them for the best results. You learned tips for perfect texture and common mistakes to avoid. Plus, we discussed fun variations and how to store leftovers. Keep trying new flavors and surprises in your kitchen. Enjoy your cooking adventure with zucchini fries!

Baked Parmesan Zucchini Fries

Indulge in a healthier snack with these crispy baked Parmesan zucchini fries! This simple recipe turns fresh zucchini into a crunchy delight that's perfect for dipping. With just a few ingredients and easy steps, you'll have a delicious treat ready in no time. Ideal for parties or a quick snack, these fries are sure to impress. Click through to explore this tasty recipe and elevate your snacking experience!
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Ingredients
  

2 medium zucchini, cut into fries (about 1/4 inch thick)

1/2 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and black pepper to taste

2 large eggs, beaten

Cooking spray or olive oil for drizzling

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.

    In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine.

      In another bowl, beat the eggs until well combined.

        Take each zucchini fry and dip it first into the beaten eggs, ensuring it's fully coated.

          Then, place the dipped zucchini fry into the breadcrumb mixture, pressing lightly to ensure it's fully covered.

            Arrange the coated zucchini fries on the prepared baking sheet in a single layer.

              Lightly drizzle or spray with olive oil to enhance crispiness during baking.

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

                  Once cooked, remove from the oven and allow to cool slightly before serving.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 4

                      - Presentation Tips: Serve the zucchini fries with a side of marinara sauce or ranch dressing for dipping. Arrange them on a long platter, garnished with fresh parsley for an added pop of color. Enjoy!