Crispy Baked Zucchini Fries

I love fried zucchini but I don't like the grease or the calories that come along with the traditional breaded variety. As soon as Tara posted these Crispy Baked Zucchini Fries I knew I needed to try them. For one thing, there's NO oil in this recipe. None. The only fat comes from the egg and the seasoned panko gives these a deliciously crunchy bite.

When I weighed the zucchini at the store I was surprised to see that two small zucchini = slightly over 1 lb. It didn't seem like it would be enough but I had more than enough to cover my baking sheet. I'm glad I didn't cut the recipe in half because we inhaled these. My mom and I enjoyed 3/4 of the tray ourselves and SP finished them off when he got home from work. Baby Girl loved the raw zucchini (with the green skin, please), but wouldn't touch them breaded and baked. Go figure. I served them with ranch dressing for dipping, which was perfect.

I loved these so much I put zucchini on the shopping list so we could have them again the following week. It's a great guilt-free way to enjoy zucchini. Make them soon!

Crispy Baked Zucchini Fries
From Confections of a Foodie Bride, as seen on Smells Like Home

2 eggs
2 cups Panko breadcrumbs
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 cup flour
1 lb zucchini, cut into 4-5-inch long sticks, about 1/2-inch wide

Preheat the oven to 425 degrees F. Line a 12×18-inch baking sheet with parchment paper.

Whisk the eggs together until bubbly in a shallow pie dish or bowl. In another shallow pie dish or bowl (glass baking dishes work great too), stir the breadcrumbs, salt, pepper, garlic powder, and cayenne pepper together until well-blended. Set both dishes aside.

Place the flour in a large zipper bag (gallon-size works best) and toss in all of the zucchini sticks. Seal the bag well and shake up the zucchini until all of the sticks are coated with flour.

Taking a few sticks at a time, roll them around in the beaten egg then coat them in the breadcrumbs, lightly patting the breadcrumbs onto the zucchini if needed. Try to not to handle the zucchini too much at this point or the breading with fall off. Carefully transfer the sticks to the baking sheet, spacing them about 1/2-inch apart. You’ll be able to fit the entire pound of zucchini on a 12×18-inch baking sheet, so push them close together if needed. Repeat with remaining zucchini sticks.

Bake for 18-22 minutes until golden brown and delicious-looking. Serve with ranch dressing or marinara sauce.

The best way would be to reheat these is in a 375 degree oven for 5-7 minutes until they are heated through.

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