Parmesan Zucchini Fries Recipe

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

PARMESAN CHEESE: Adds a salty, cheesy flavor and helps create a crunchy coating.

BREADCRUMBS: Used to coat the zucchini fries and give them a crispy texture.

GARLIC POWDER: Brings a subtle garlic flavor without the moisture of fresh garlic.

ITALIAN SEASONING: A mix of herbs like oregano and basil that adds extra flavor.

EGGS: Helps the parmesan and breadcrumbs stick to the zucchini.

SALT AND PEPPER: Used to season the fries to taste.

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

1. First, make sure your eggs are well beaten in a bowl. This means mixing them until the yolks and whites are completely combined.
2. Take one zucchini fry and dip it into the beaten eggs. You want to cover it completely but don’t let it soak too long or it might get soggy.
3. Next, immediately roll or press the zucchini fry into the parmesan cheese and breadcrumb mixture. Make sure every side is coated so it crisps up nicely in the oven.
4. Place the coated fry on the baking sheet lined with parchment paper. This keeps them from sticking and helps with even cooking.

Doing this dipping and coating carefully makes a big difference because the egg acts like glue, holding the parmesan and breadcrumbs on the zucchini. Without this step, the coating might fall off while baking, and your fries won’t be as crunchy or tasty.

When I first tried this recipe, I didn’t coat the fries evenly, and some bites were just plain zucchini without any crispy crust. After that, I made sure to press the coating gently but firmly onto each fry. Also, I like to dip the fries one at a time instead of all at once, so the coating stays fresh and sticks better. It’s a little extra work but totally worth it for that golden, crispy finish!

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be cut into fries, providing a slightly different but still delicious flavor.

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

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

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a crunchy texture and are a gluten-free option.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• italian seasoning - Substitute with herbes de provence: Herbes de Provence offers a similar blend of herbs with a slightly different 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.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water) are a great vegan binding agent.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the zucchini and adds a tangy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, enhancing the overall flavor.

• Allow the zucchini fries to cool completely at room temperature before storing. 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 an oven or air fryer to regain their crispiness.
• For freezing, arrange the cooled fries in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the fries are frozen solid.
• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat frozen fries, preheat your oven to 425°F (220°C). Place the frozen fries on a parchment-lined baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Avoid microwaving the fries as this can make them mushy. Instead, use an oven or air fryer for the best texture.

• Oven Method: Preheat your oven to 375°F (190°C). Arrange the leftover Parmesan Zucchini Fries on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and regain their crispiness. This method ensures they stay crispy and delicious.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place 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 to the pan. Place the zucchini fries in the skillet and cook for about 3-5 minutes, turning occasionally until they are heated through and crispy. This method is great for a quick reheat with a bit of added flavor from the oil.

• Microwave Method: Place the Parmesan Zucchini Fries on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may make the fries less crispy, but it is the fastest option.

• Oven: Used to bake the zucchini fries at the specified temperature until they are golden and crispy.

• Baking sheet: Provides a flat surface to place the zucchini fries on for baking.

• Parchment paper: Prevents the zucchini fries from sticking to the baking sheet and makes for easy cleanup.

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

• Another mixing bowl: Used to beat the eggs for dipping the zucchini fries.

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

• Knife: Used to cut the zucchini into fry shapes.

• Cutting board: Provides a safe surface to cut the zucchini on.

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

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

• Tongs: Used to dip the zucchini fries into the beaten eggs and then coat them with the parmesan mixture.

• Cooling rack: Optional, but can be used to let the zucchini fries cool slightly after baking to maintain their crispiness.

Prepare ingredients in advance: Wash and cut the zucchini ahead of time. Measure out the parmesan cheese, breadcrumbs, and seasonings so everything is ready to go.

Use a dipping station: Set up a station with bowls for the beaten eggs and the parmesan mixture. This assembly line method speeds up the coating process.

Line baking sheet: Use parchment paper to line your baking sheet. This makes cleanup quicker and prevents the zucchini fries from sticking.

Batch process: Work in batches when dipping and coating the zucchini fries. This ensures even coating and saves time.