My kids seem to eat more vegetables when they can dip them into something! I don't think they even realized these were "healthy"!
It seems like the older my little boy gets, the pickier he becomes! I thought maybe I could trick him into eating a few more veggies by making them fun and “dippable.” He loved these baked zucchini fries!
Ingredient Notes
- 1 pound zucchini (I used 3 medium sized zucchinis)
- ½ cup panko bread crumbs
- ¼ cup grated Parmesan cheese (the crumbly kind, not shredded)
- 2 eggs
How to make these Baked Zucchini Fries
- Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine bread crumbs and Parmesan cheese. Set aside.
- Whisk 2 eggs together in a shallow pie plate and set aside.
- Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you?ll get 16 planks per zucchini).
- Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
- Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
- Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.
Storing
- Storage – Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
- Reheating – The best way to reheat the fries is in the Air Fryer or Oven. To use an oven preheat to 425 degrees, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.
Other Zucchini Recipes You Might Enjoy
- Baked Zucchini Bites
- Zucchini Taco Casserole
- Cinnamon Zucchini Cake with Cream Cheese Frosting
- Zucchini Pizza Casserole
Baked Zucchini Fries
Baked Zucchini Fries are a delicious way to incorporate more veggies into your diet – great for picky eaters!
Serving servings
Ingredients
- 1 pound zucchini, (I used 3 medium sized zucchinis)
- ½ cup panko bread crumbs
- ¼ cup grated Parmesan cheese , (the crumbly kind, not shredded)
- 2 eggs
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine bread crumbs and Parmesan cheese. Set aside.
- Whisk 2 eggs together in a shallow pie plate and set aside.
- Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you?ll get 16 planks per zucchini).
- Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
- Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
- Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.
Notes
Try to keep you zucchini fries the same size so they cook evenly
(Recipe from Our Best Bites)
Nutrition
Calories: 72 kcal · Carbohydrates: 6 g · Protein: 5 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 127 mg · Potassium: 233 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 266 IU · Vitamin C: 14 mg · Calcium: 76 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Thanks!
http://www.nap-timecreations.com/2012/10/chai-loaf-pumpkin-squares-and-tasteful.html
Thanks for sharing. xoxo
Calories are about the same, but the fiber/carb content is much better, as well the amount of protein & nutrition delivered.
Plus, I like the more 'buttery' taste the combo of almonds + pepitas adds.