Impossibly crispy, and utterly kid friendly, these crispy baked zucchini fries are a hit with everyone. And don’t forget to serve them with marinara for dipping!
Fries, but make it zucchini! I’m trying to stay hip to the lingo of the youths, and I know the “but make it fashion” is trending again. As are veggies repurposed into other side dishes! And I am 110% behind this trend, as I need to find any way to up our vegetable game with the toddler. And Rebecca’s newest cookbook The Ultimate Guide to Vegetable Side Dishes is rescuing me and giving me all the inspo I need in this category.
They are kid friendly, and kid friendly to make! If you want to get your kids helping in the kitchen, this is a great recipe to do it with.
I’ve known Rebecca practically since I started blogging. We have traveled together, made memories and laughed together. Her shining personality and quick wit are my favorite. And her kindness is immeasurable. Her latest book The Ultimate Guide to Vegetable Side Dishes is her THIRD! You’ve seen her recipes here before, with the Smoky Roasted Salsa from her Not Your Mama’s Canning, and the Easy Cinnamon English Muffin Bread from her book Ready, Set, Dough!
Ben is thrilled to have more veggies in the rotation, and if you are still trying to figure out fun ways to incorporate veggies into your daily routine without just going to the old stand by of steaming something, this is IT! Ben ate the WHOLE plate of them. So I take that as a glowing review!
Each chapter is broken up into specific veggies so it takes the guesswork out of it. I honed in on the zucchini chapter and immediately picked out these crispy baked zucchini fries to make! The ingredients are simple and they bake up in a flash.
Be sure to grab a copy of this book ahead of the holidays, and snag a few for others as gifts, too!
Crispy Baked Zucchini Fries
- 1 cup Panko Crumbs (I used a parm herb blended variety for extra punch)
- 3/4 cup Grated Parmesan Cheese
- 2 tsp Old Bay Seasoning
- 1 1/2 tsp Granulated Garlic
- 1 tsp Paprika, or Smoked Paprika
- 1/2 tsp Ground Black Pepper
- 2-3 Eggs, lightly beaten
- 1/2 cup Flour
- 1 1/2 pounds Young Zucchini, sliced 1/2″x1/2″x3″, approximately
Preheat oven to 425 degrees. Lightly spray a sheet pan with non-stick spray and set aside.
In a pie plate, use a fork to toss together the panko crumbs, cheese, and seasonings.
In another pie plate, whisk the eggs well. In another plate, add in the flour. This will all create the dredge for the zucchini.
Working with one piece of zucchini at a time, slide it through the flour, shaking off any excess. Slide if through the eggs, and lift it out to allow excess egg to drip away. Then press it into the panko crumbs. Place on the baking sheet and repeat.
Bake for 30-35 minutes, flipping the fries halfway through. Allow them to rest on the baking sheet about 5 minutes before serving. Serve with a side of marinara or pizza sauce.