Crispy Parmesan Garlic Zucchini (Print Version)
Crunchy oven-baked zucchini fries seasoned with Parmesan and garlic, ideal for appetizer platters.
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchinis, cut into batons
→ Dredge and Coating
02 -
65 grams all-purpose flour
03 -
2 large eggs, beaten
04 -
100 grams panko breadcrumbs
05 -
50 grams Parmesan cheese, finely grated
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon paprika
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Olive oil spray
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
03 -
Dip each zucchini baton first in flour, then in beaten egg, followed by an even coating of the breadcrumb mixture.
04 -
Place coated zucchini in a single layer on the prepared baking sheet. Lightly mist the surface with olive oil spray. Bake in preheated oven for 20–25 minutes, turning halfway through, until fries are golden and crisp.
05 -
Serve immediately while hot with marinara, ranch, or aioli as desired.
# Notes and Tips:
01 -
For best texture, blot excess moisture from zucchini before dredging to enhance crispness.