Zucchini Fries Recipe

ZUCCHINIS: The main vegetable in this recipe, zucchini is mild in flavor and becomes crispy when baked.

BREADCRUMBS: These help create a crunchy coating on the zucchini fries.

PARMESAN CHEESE: Adds a salty, cheesy flavor that makes the fries extra tasty.

GARLIC POWDER: Gives a subtle garlic taste without needing fresh garlic.

ITALIAN SEASONING: A blend of herbs that adds a nice herby flavor to the coating.

EGGS: Used to help the breadcrumb mixture stick to the zucchini.

One of the most important steps in this Zucchini Fries Recipe is how you dip and coat the zucchini pieces. Getting this right helps your fries turn out crispy and full of flavor. Here’s how to do it step by step:

1. First, beat the eggs in a bowl until they’re smooth and a little frothy. This makes it easier for the coating to stick.
2. Take each zucchini fry and dip it into the beaten eggs. Make sure it’s completely covered but don’t let it sit too long or it might get soggy.
3. Next, immediately roll the zucchini in the breadcrumb mixture, pressing gently so the crumbs stick well.
4. Place the coated zucchini on your baking sheet without crowding them. This helps them bake evenly and get crispy.

Doing this dipping and coating step carefully makes a big difference because the egg acts like glue, holding the breadcrumbs and parmesan cheese in place. If you skip this or don’t coat well, the crumbs can fall off while baking, and your fries won’t be as crunchy or tasty.

When I first tried this, I didn’t press the crumbs on enough, and half of them fell off in the oven. It was a little disappointing, but after I started pressing the crumbs gently and making sure each fry was fully dipped in the egg, the fries came out perfectly crispy every time. Also, flipping the fries halfway through baking helps both sides get golden brown, so don’t forget that!

This simple trick makes the whole process smoother and your Zucchini Fries way more delicious. Give it a try—you’ll notice the difference right away!

• zucchinis - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative for zucchini fries.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar crunchy texture to regular breadcrumbs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and can be a gluten-free option if needed.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a good alternative to parmesan.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative to parmesan.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is unavailable.

• italian seasoning - Substitute with herbes de provence: Herbes de provence has a similar blend of herbs, providing a comparable flavor profile.

• italian seasoning - Substitute with dried oregano and basil: A mix of dried oregano and basil can mimic the flavors found in Italian seasoning.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water) can be used as a vegan binding agent similar to eggs.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the zucchini and provide a slightly tangy flavor.

• Allow the zucchini fries to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Transfer the cooled fries to an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For best results, reheat in the oven to regain crispiness.

• To freeze, arrange the cooled fries in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the fries are solid.

• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, preheat your oven to 425°F (220°C). Place the frozen fries on a baking sheet lined with parchment paper.

• Bake for 15-20 minutes or until heated through and crispy, flipping halfway through. Avoid microwaving as it can make the fries soggy.

• Season with salt and pepper to taste before serving. Enjoy your zucchini fries as a delightful snack or side dish!

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover zucchini fries on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps maintain the crunchy texture.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Arrange the zucchini fries in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the fries crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the zucchini fries in the skillet and cook for about 3-5 minutes on each side, or until they are heated through and crispy. This method adds a bit of extra flavor from the oil or butter.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the zucchini fries on the toaster oven tray. Bake for about 10-12 minutes, or until they are heated through and crispy. This method is convenient for small batches.

• Microwave Method: Place the zucchini fries on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes. Note that this method may make the fries less crispy, but it's the quickest option.

• Oven: Used to bake the zucchini fries at a high temperature to achieve a crispy texture.

• Baking sheet: A flat sheet used to place the zucchini fries on for baking.

• Parchment paper: Lined on the baking sheet to prevent the zucchini fries from sticking.

• Cooking spray: Lightly sprayed on the parchment paper to ensure the fries do not stick and to help them crisp up.

• Knife: Used to cut the zucchinis into fry-like shapes.

• Cutting board: A surface to safely cut the zucchinis on.

• Mixing bowl: Used to mix the breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning.

• Another mixing bowl: Used to beat the eggs.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Used to dip each zucchini piece into the egg and then coat with the breadcrumb mixture.

• Spatula: Used to flip the zucchini fries halfway through baking.

• Measuring cups: Used to measure the breadcrumbs and parmesan cheese.

• Measuring spoons: Used to measure the garlic powder and Italian seasoning.

Prepare ingredients ahead: Wash and cut the zucchinis in advance to save time when you're ready to cook.

Use pre-seasoned breadcrumbs: Opt for breadcrumbs that already contain italian seasoning and garlic powder to skip a step.

Line up your stations: Set up your egg mixture and breadcrumb mixture bowls next to each other for a smooth assembly line.

Preheat the oven early: Turn on your oven before you start prepping to ensure it's ready when you are.

Double the batch: Make extra zucchini fries and freeze them for a quick snack later.