40-Minute Parmesan Zucchini Fries (Printable Version)
# What You’ll Need:
01 -
2 pounds zucchini, cut into ½-inch-wide sticks
02 -
2 large eggs (or egg whites for a lighter version)
03 -
¾ cup grated Parmesan cheese
04 -
1 tablespoon dried mixed herbs or Italian seasoning
05 -
1½ teaspoons garlic powder
06 -
1 teaspoon paprika
07 -
Salt and black pepper, to taste
08 -
Cooking spray or a little olive oil for the baking sheet
# Steps to Follow:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper, then lightly coat with cooking spray or oil.
02 -
Wash and cut zucchini into fry-like sticks approximately ½-inch thick. Optionally, pat dry with paper towels to reduce moisture and improve coating adhesion.
03 -
In one shallow bowl, beat the eggs or egg whites. In another bowl, combine Parmesan cheese, dried herbs, garlic powder, paprika, salt, and black pepper.
04 -
Dip zucchini sticks into the beaten egg, allowing excess to drip off. Then roll the sticks in the Parmesan mixture, pressing gently to help the coating stick.
05 -
Arrange the coated zucchini fries in a single layer on the prepared baking sheet, avoiding overcrowding. Bake for 30–35 minutes, turning once halfway through, until golden and crispy.
06 -
Let the zucchini fries cool for a minute, then serve hot—great on their own or with dips such as marinara, ranch, or your favorite sauce.