Craving a crispy, satisfying snack that won’t weigh you down? Say hello to zucchini fries! These baked beauties are a delicious and healthy alternative to traditional fries, perfect for a quick appetizer or a side dish the whole family will love.
Key Ingredients & Substitutions
- Zucchini: Fresh and firm is best. If you don’t have zucchini, yellow squash can work in a pinch.
- Breadcrumbs: Panko breadcrumbs give the best crunch. Regular breadcrumbs or gluten-free breadcrumbs are good alternatives.
- Parmesan Cheese: Adds a salty, umami flavor. Nutritional yeast can be used for a dairy-free option.
- Seasonings: Garlic powder, onion powder, paprika. Feel free to adjust these to your taste or add other favorites like dried herbs.
Ingredients
Main:
- 2 medium zucchinis
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
Spices:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 2-3
- Tools Needed: Cutting board, sharp knife, mixing bowls, baking sheet, parchment paper.
Step-by-Step Instructions
1. Preheat and Prepare Your Zucchini
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Wash your zucchinis and trim off the ends.
2. Cut Your Zucchini into Fries
Slice each zucchini in half lengthwise, then cut those halves into quarters. Now, cut those quarters into fry-like sticks, about ¼ to ½ inch thick and 3-4 inches long. Aim for even sizes so they cook uniformly.
3. Season Your Zucchini
In a medium bowl, toss the cut zucchini sticks with olive oil until they are lightly coated. This helps the breading stick.
4. Prepare the Breading Mixture
In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Stir everything together until it’s well mixed.
5. Coat the Zucchini
Working in batches, add the oiled zucchini sticks to the breading mixture. Toss them gently to coat each fry evenly. Don’t overcrowd the bowl.
6. Arrange on Baking Sheet and Bake
Place the coated zucchini fries in a single layer on your prepared baking sheet. Make sure they aren’t touching, as this helps them crisp up. Bake for 15 minutes, flipping them halfway through, until golden brown and tender-crisp.
Storage Instructions
Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until crispy again. Avoid the microwave, as it will make them soggy.
Frequently Asked Questions (FAQ)
Q: Why are my zucchini fries soggy?
A: Zucchini contains a lot of water. Make sure to cut them evenly and don’t overcrowd the baking sheet. Baking them in a single layer allows the moisture to escape and helps them crisp up.
Q: Can I make these in an air fryer?
A: Yes! Preheat your air fryer to 375°F (190°C). Cook in batches for 8-10 minutes, shaking the basket halfway through, until golden and crispy.
Q: Do I need to peel the zucchini?
A: No, there’s no need to peel the zucchini. The skin holds a lot of nutrients and helps the fries keep their shape.
Q: Can I use different seasonings?
A: Absolutely! Feel free to experiment with dried Italian herbs, chili powder, or a pinch of cayenne for a kick.
Q: What do these pair well with?
A: Zucchini fries are great with a variety of dips like marinara sauce, ranch dressing, or a simple Greek yogurt dip. They also make a fantastic side for burgers or grilled chicken.
Q: Can I freeze zucchini fries?
A: It’s not recommended to freeze them after baking, as they tend to get very soggy when thawed. It’s best to enjoy them fresh.