Description
Crispy and flavorful baked zucchini fries coated in a savory parmesan and panko breadcrumb crust, served with a tangy Dijon mustard dipping sauce. A healthier alternative to traditional fried fries, perfect as a snack or appetizer.
Ingredients
Scale
Baked Zucchini Fries
- 3 medium zucchini, about 1 pound
- 1 cup panko breadcrumbs
- ½ cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¾ teaspoon dried oregano
- ½ cup all-purpose flour
- 2 large eggs, whisked
Dipping Sauce
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 2 teaspoons water
- ¼ teaspoon black pepper
- 1 tablespoon chopped basil
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat to 425°F (218ºC). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack with nonstick cooking spray or vegetable oil for easy removal of fries. Alternatively, you can bake the fries directly on the lined pan.
- Prepare the Zucchini: Cut each zucchini into 12 pieces, about 3 to 4 inches long and ½ to ¾ inches wide, resulting in approximately 36 pieces total.
- Create a Breading Station: Place the flour in a bowl. In another bowl, whisk the eggs thoroughly. In a shallow bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano.
- Bread the Zucchini: Dip each zucchini piece first into the flour, shaking off the excess, then into the whisked eggs, and finally coat thoroughly with the breadcrumb mixture, pressing to adhere on all sides. Place the breaded pieces onto the greased wire rack or directly onto the baking sheet if not using a rack. Repeat until all pieces are coated.
- Bake the Zucchini Fries: Bake for 15 minutes or until golden brown and crisp. If baking directly on the baking sheet, flip the fries halfway through baking for even crisping.
- Make the Dipping Sauce: In a small bowl, mix together Dijon mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and chopped basil until smooth and combined.
- To Serve: Serve the baked zucchini fries hot alongside the prepared dipping sauce for the best flavor and texture.
Notes
- For extra crispy fries, use a wire rack to allow air to circulate during baking.
- You can substitute gluten-free panko and flour to make this recipe gluten-free.
- Use fresh basil for a brighter flavor or dried basil in smaller amounts if fresh is unavailable.
- If you prefer, swap the mayonnaise in the dipping sauce with Greek yogurt for a lighter option.
- Cut zucchini pieces uniformly to ensure even baking.
- Keep an eye on the fries near the end of baking to prevent burning, as oven temperatures vary.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
