A flavorful, crispy, nutritious alternative to traditional zucchini fries rich in vitamins, minerals and fiber.
Makes 6 servings
2 medium zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan cheese)
1 teaspoon Italian seasoning (dried oregano + basil or herbs de Provence)
Kosher salt and freshly ground black pepper, to taste
1 cup Panko breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
2 Tablespoons chopped fresh parsley leaves
Preheat oven to 425F. Spray baking sheet with non-stick spray.
In a large bowl, combine Panko crumbs, Parmesan cheese and Italian seasoning; season with salt and pepper, to taste. Set aside
Place flour in another bowl. Set aside
Trim the ends from the zucchini, then cut zucchini in half width wise. Cut zucchini in half again, then cut lengthwise into 4 slices (you’ll get 16 slices per zucchini). Pat dry with a paper towel, to remove excess moisture.
In a shallow bowl, whisk the eggs.
Working in batches, dip each piece of zucchini first into the flour mixture, then into the egg, then into the breadcrumb mixture, press to coat.
Transfer the breaded zucchini onto the prepared baking sheet.
Place zucchini into oven and bake for 20-22 minutes, or until the breading is golden brown and crisp. Place on a cooling rack after cooked.
Serve immediately, garnish with fresh parsley, if desired.
To make Gluten Free:
Substitute with Gluten Free Panko breadcrumbs and almond or Gluten Free flour for all-purpose flour
To make Dairy Free:
Substitute 1/4 cup Nutritional Yeast for grated Parmesan cheese
