Baked Parmesan Zucchini Fries

If you’re looking for a snack that’s both healthy and delicious, look no further than Baked Parmesan Zucchini Fries! These crispy, golden fries are a perfect alternative to traditional potato fries, and they’re so easy to make. Whether you’re craving a savory snack or a side dish to accompany your main meal, these zucchini fries are sure to satisfy. Plus, they’re baked, not fried, making them a lighter and healthier option.

 

Why You'll Love Baked Parmesan Zucchini Fries:

 

Low-Carb and Healthy: Zucchini is naturally low in carbs, making this recipe perfect for those following a low-carb or keto diet. It’s also packed with vitamins and minerals like vitamin C, potassium, and fiber.

 

Crispy on the Outside, Tender on the Inside: Thanks to the Parmesan and breadcrumbs, the zucchini fries come out perfectly crispy and golden brown. Inside, they’re soft and tender—just the way you want them.

 

Quick and Easy: This recipe comes together in under 30 minutes, so it’s perfect for a quick snack or a last-minute side dish. No complicated steps, just simple ingredients and a few easy steps.

 

Versatile and Flavorful: With the nutty, salty goodness of Parmesan cheese and a touch of seasoning, these zucchini fries are packed with flavor. You can also customize the spices to suit your taste. Add a pinch of garlic powder, paprika, or Italian seasoning for extra flavor.

Ingredients

 

 

3 medium zucchinis

 

2 eggs

 

1 teaspoon pepper

 

1/4 teaspoon paprika

 

1/4 teaspoon salt

 

1 teaspoon garlic

 

2 cups panko bread crumbs

 

1/2 cup parmesan grated cheese

 

Olive oil spray

Instructions

Step 1

Preheat oven to 400 degrees.

 

Slice zucchini into 3-inch strips.

 

Step 2

In a bowl add salt, pepper, paprika, garlic powder to eggs, beat well.

 

Line a baking sheet with foil. Set aside.

 

In a big bowl mix panko and parmesan cheese together.

Step 3

Drop some zucchini strips into the egg mix.

Step 4

Roll zucchini strips with the penko mixture.

Step 5

Transfer zucchini to baking sheet. Repeat.

 

Spay with olive oil.

 

Bake until golden brown and crispy, 20 - 25 minutes.

Nutrition Facts

Servings: 6

Calories: 148kcal, Fat: 4.4g, Saturated Fat: 2g, Cholesterol: 69mg, Sodium: 274mg, Carbohydrates: 18g, Fiber: 2g, Sugar: 2g, Protein: 9g

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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