We are on the cusp of summer recipe season, and these baked zucchini fries fit the bill perfectly. These golden brown treats are packed full of flavor, and are the very definition of a more-ish appetiser.
Zucchini (or courgette as we say in my neck of the woods…) is such a wonderful vegetable that, in my opinion, is criminally overlooked by a lot of people. Not only does it make the great focal point to a dish, like zucchini praline cake, it also makes a great addition to simple staples like pasta. Heck, sometimes you can even make it the pasta with the use of a spiralizer!
I’ve had great luck with adding it to dishes like my falafel wraps, and today I want to share it in my new favorite form: Zucchini fries.
The flesh of the zucchini gives these delights a lovely tender and meaty inside that matches beautifully with the crispy coating on its outside.
With a 5-10 minute preparation time, finished off with a simple bake, this recipe couldn’t be simpler.
One thing to note: I’ve included flour in the coating for the recipe, but in truth if you’re after something a bit lighter then you can easily skip it. The egg and breadcrumbs alone will provide adequate cooking for the fries.
I’d love to know what you think of this recipe so be sure to let me know in the comments! I’m also always on the lookout for more zucchini-inspired recipes so please send me your ideas!
And now on with the recipe…
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 16 zucchini fries
You will need:
- 2 medium-sized zucchini/courgettes, with the ends cut off
- ½ cup all purpose flour (optional)
- 2 eggs, lightly beaten
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ tsp paprika
- ¼ tsp garlic powder
- salt, to taste
- black pepper, to taste
Let’s make this thing:
Start by preheating your oven to 425°F/220°C
Use tin foil to line a baking sheet or tray, and spray with cooking spray
In a bowl, mix the parmesan cheese, bread crumbs, garlic powder, paprika, salt and pepper.
Cut the zucchini/courgettes in half lengthways, and then again to give you four long strips. Cut these in half widthways to give you 8 strips per zucchini.
Coat one zucchini strip in flour, then dip it in the beaten egg. Be sure to shake off any excess before then dipping it in the bread crumb and parmesan cheese mix. Ensure the whole strip is covered before then placing on the baking sheet. Repeat this whole process for each zucchini strip.
Once all zucchini strips are done, place them on the baking tray and put in the now preheated oven. Bake for 20-25 minutes, turning halfway through and until crispy and golden brown.
When done, remove from the oven and allow to cool (they will be hot) for a couple of minutes. Serve up and enjoy!
About the author
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.
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