Description
Hey there, crunchy-seeker! Olivia here—ready to turn humble summer zucchini into golden, cheesy fries so crisp you’ll swear they’re deep-fried (spoiler: they’re not!). With a nutty Parmesan hug and herby panko crunch, these guilt-free veggie fries come together fast and disappear even faster.
Ingredients
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2 large zucchinis, spiralized or cut into matchsticks
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½ cup freshly grated Parmesan (or ⅓ cup nutritional yeast for vegan)
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⅔ cup panko breadcrumbs
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1 tsp garlic powder
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½ tsp Italian seasoning
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½ tsp salt + ¼ tsp pepper
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1 egg, beaten (or 1 tbsp olive oil for vegan)
Instructions
1️⃣ Preheat: Oven to 425°F (220°C). Line a baking sheet with parchment.
2️⃣ Prep Zucchini: Spiralize or cut zucchini. Lay on towels and press well to remove excess moisture.
3️⃣ Mix Coating: In a shallow bowl, stir together Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper. Taste and adjust!
4️⃣ Coat: Dip zucchini in egg (or toss in olive oil), then dredge in coating. Press gently to stick.
5️⃣ Bake: Arrange in a single layer on your baking sheet (don’t crowd!). Bake 10 mins, flip, then bake 5–10 mins more until golden and crisp.
Notes
✨ Dry zucchini well—crispy fries depend on it!
✨ Want extra golden crunch? Toast panko 2 mins in a dry pan first.
✨ Serve HOT with marinara, ranch, or your fave dip.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 160 cal Per Serving
- Fat: 9g
- Carbohydrates: 12g
- Protein: 8g