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To make Garlic Parmesan Zucchini Fries, you will need: - 2 medium zucchinis, cut into fry-shaped pieces - 1/2 cup all-purpose flour - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 large eggs, beaten well - 1 cup panko breadcrumbs - 1/2 cup finely grated Parmesan cheese - 2 tablespoons fresh parsley, finely chopped - Olive oil spray These ingredients create a wonderful mix of flavors and textures. The zucchini gives a fresh taste, while the garlic and Parmesan add savory notes. You can customize your fries with some fun add-ins: - A pinch of cayenne pepper for heat - Oregano or Italian seasoning for extra flavor - Nutritional yeast for a cheesy taste without dairy - Lemon zest for a bright twist Feel free to experiment! Each add-in can change the taste in a great way. This recipe serves four and packs a nutritious punch. Each serving contains: - Calories: Approx. 180 - Protein: 8g - Carbohydrates: 20g - Fat: 8g - Fiber: 2g These fries are a healthier option compared to regular fries. They are low in carbs and high in flavor! Plus, the zucchini adds vitamins and minerals. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This step is key for crispiness. Next, grab a baking tray and line it with parchment paper. This helps the fries not stick and makes cleanup easy. In a shallow bowl, mix the all-purpose flour with garlic powder, smoked paprika, salt, and black pepper. Use a whisk to blend everything well. This mixture adds flavor and helps the coating stick to the zucchini. Take each zucchini fry and gently coat it in the seasoned flour. Shake off any extra flour. Then, dip the floured fry into the beaten eggs. Let any extra egg drip back into the bowl. Next, roll the zucchini in the breadcrumb and Parmesan mixture. Press down lightly to make sure the coating sticks well. Place the coated zucchini fries on the lined baking tray. Give them some space to cook evenly. Lightly spray the tops with olive oil. This helps them get golden and crunchy. Bake for 20-25 minutes. Remember to flip the fries halfway through for even cooking. Once golden and crispy, take them out and let them cool for a few minutes. Enjoy your delicious Garlic Parmesan Zucchini Fries! To get those zucchini fries extra crispy, follow these tips: - Use Panko Breadcrumbs: Panko provides a crunchier texture than regular breadcrumbs. - Spray with Olive Oil: A light spray of olive oil helps with browning. - Bake at High Heat: Set your oven to 425°F (220°C) for that perfect crisp. - Flip Halfway: Turning the fries halfway through baking ensures even cooking. You can easily swap some ingredients: - Zucchini: Try eggplant or sweet potatoes for a different taste. - Flour: Use almond flour or gluten-free flour if needed. - Parmesan: Grated Pecorino Romano works well for a sharper flavor. - Eggs: Use a flax egg or aquafaba if you're vegan. Want to boost the flavor? Consider these ideas: - Add Herbs: Mix in dried oregano or thyme for added depth. - Spices: A pinch of cayenne or chili powder gives a spicy kick. - Cheese Variations: Try mixing in some cheddar or mozzarella with the Parmesan. - Serve with Dips: A tangy marinara or creamy ranch pairs great with these fries. These tips will help you create the best Garlic Parmesan Zucchini Fries! Pro Tips Choose the Right Zucchini: Select firm, medium-sized zucchinis for the best texture and flavor. Avoid large zucchinis as they tend to be more watery and can result in soggy fries. Double Dip for Extra Crunch: For an even crispier coating, consider dipping the zucchini fries in the egg mixture and rolling them in the breadcrumbs twice. Use a Cooling Rack: If you have one, place a cooling rack on top of the baking tray. This allows air to circulate around the fries, helping them to become extra crispy. Experiment with Seasonings: Feel free to customize the flavor by adding herbs and spices of your choice, such as Italian seasoning, cayenne pepper, or even a sprinkle of lemon zest for a fresh twist. {{image_4}} To make a vegan version of zucchini fries, swap the eggs for plant-based alternatives. Use a mix of ground flaxseed and water. Combine 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix acts as a great binder. You can also replace Parmesan cheese with nutritional yeast. This adds a cheesy flavor without dairy. If you enjoy a kick, add spice to your fries. Mix in 1 teaspoon of cayenne pepper or red pepper flakes into the flour mixture. You can also add hot sauce to the egg wash for more heat. This will give your fries an exciting flavor boost. Serve them with a cool dipping sauce to balance the spice. For cheese lovers, mix it up with different types of cheese. Try using mozzarella or cheddar instead of Parmesan. You can blend these cheeses with breadcrumbs for a unique taste. Another option is to sprinkle extra cheese on top during the last few minutes of baking. This will create an even cheesier crust that is hard to resist. To keep your zucchini fries fresh, store them in an airtight container. Let them cool completely before sealing. This way, you keep the fries crisp and tasty. Use them within 3 days for the best flavor and texture. To reheat your leftovers, use an oven or air fryer. Set the oven to 400°F (200°C). Place the fries in a single layer on a baking tray. Bake for about 10 minutes or until they feel hot and crispy again. If using an air fryer, cook them at the same temperature for 5-7 minutes. Avoid using the microwave, as it can make them soggy. You can freeze uncooked zucchini fries for later use. After coating them, place the fries on a baking sheet lined with parchment paper. Freeze them for 1-2 hours until they are solid. Then, transfer the frozen fries to a freezer bag or container. Store them for up to 3 months. When ready, bake them directly from frozen. Just add a few extra minutes to the cooking time. To make your zucchini fries crispy, follow these tips: - Use Panko Breadcrumbs: They add more crunch than regular breadcrumbs. - Coat Lightly: Don’t overload the fries with flour or egg. - Space Them Out: Place fries apart on the baking tray. This helps hot air circulate. - Spray Olive Oil: A light spray on top helps them brown nicely. Bake at 425°F (220°C) for 20-25 minutes. Flip halfway for even crispiness. Yes, you can! Here are some great options: - Carrots: Cut them into fry shapes for a sweet crunch. - Sweet Potatoes: They add a nice, sweet flavor. - Eggplant: Try it for a unique taste and texture. - Bell Peppers: They work well and add color to your plate. Adjust cooking times if your vegetables are thicker or thinner than zucchini. These dips are perfect for your fries: - Marinara Sauce: A classic choice that adds a tangy touch. - Creamy Garlic Dip: For garlic lovers, this is a must-try. - Ranch Dressing: A cool and creamy option that complements the fries well. - Spicy Mayo: For a kick, mix mayo with hot sauce. These dips enhance the flavor and make your dish even more fun! You now have a clear guide on making tasty zucchini fries. We covered key ingredients, step-by-step baking, and tips for crispiness. You learned about fun variations like vegan and spicy options. Proper storage and reheating tips ensure your leftovers stay fresh. Remember, you can swap ingredients and find great dips to enjoy. I hope you feel inspired to try this simple and delicious snack. Enjoy your cooking!

Crispy Garlic Parmesan Zucchini Fries

Deliciously crispy zucchini fries coated in garlic, Parmesan, and panko breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium zucchinis, cut into fry-shaped pieces
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 large eggs, beaten well
  • 1 cup panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 spray olive oil

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
  • In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Whisk until well incorporated.
  • In a separate bowl, crack the eggs and beat them thoroughly until blended and frothy.
  • In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese, ensuring even distribution.
  • Coat each zucchini fry lightly with the seasoned flour mixture, shaking off excess flour.
  • Dip the floured zucchini fry into the beaten eggs, allowing excess egg to drip off.
  • Roll the zucchini fry in the breadcrumb and Parmesan mixture, gently pressing down to adhere the coating.
  • Place the coated zucchini fries on the prepared baking tray, spacing them apart for even cooking.
  • Lightly spray the top of the fries with olive oil to promote browning and crunchiness.
  • Bake the zucchini fries for 20-25 minutes, flipping halfway through for optimal crispiness.
  • Once golden brown and crispy, remove from the oven and let cool for a few minutes. Sprinkle with finely chopped parsley before serving.

Notes

Serve with marinara sauce or a creamy garlic dip for extra flavor.
Keyword appetizer, crispy, vegetarian, zucchini fries