|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Panko bread crumbs and Parmesan cheese make these baked zucchini fries crispy and delicious. These fries are a great alternative to potatoes with sandwiches, burgers, or grilled steaks.
- 2 small to medium zucchini (about 1 pound)
- 1 tablespoon all-purpose flour
- 1 1/4 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sweet paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large egg (or 2 egg whites or equivalent egg substitute, lightly beaten)
Gather the ingredients.
Heat oven to 425 F. Line a baking sheet with foil, and spray with nonstick cooking spray.
Slice the zucchini into strips about 4 inches in length and 1/2-inch thick. Put the strips in a bowl, and toss with the flour.
In a food processor, pulse the panko crumbs with the Parmesan and seasonings until fine.
Put the egg substitute or eggs in a bowl.
Dip the floured zucchini strips, a few at a time, in the egg mixture. Toss with the crumb mixture. Arrange on the prepared baking sheet.
Bake for about 15 minutes, until nicely browned.
Serve these fries with ketchup, salsa, or a spicy sriracha mayonnaise mixture.
- In this recipe, you can use egg whites or egg substitute to keep the fat and calories to a minimum.