These Baked Zucchini Fries, coated with Italian seasonings and panko breadcrumbs, are a perfectly light and crispy side dish or appetizer. They are wonderful either on their own or for in a dipping sauce like marinara sauce, ranch dressing or yum yum sauce.
Marinara sauce or ranch dressingfor dipping, optional
Instructions
Preheat oven to 400° F and line a baking sheet with parchment paper.
In a medium bowl, add the milk and egg and whisk together completely.
¼ cup milk, 1 large egg
In shallow bowl or plate, add the breadcrumbs, Italian seasoning, garlic powder.
1 cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
In another shallow bowl or plate, add the the flour, salt, and pepper and stir to combine.
1 cup all-purpose flour, Salt and pepper
Slice the zucchini into strips by first removing the ends. Then cut the zucchini in half and then slice each into strips.
2 medium zucchini
Dip each zucchini strip in the egg mixture first, then the flour mixture, then back in the egg mixture, then into the breadcrumb mixture.
Transfer the coated pieces to the lined baking sheet.
After all the zucchini are coated, spray the batch with non-stick cooking spray or spray oil.
Non-stick cooking spray
Bake for 25 to 30 minutes until golden brown.
Serve with marinara sauce or ranch dressing for dipping, if desired.
Marinara sauce or ranch dressing
Notes
Use other seasonings like basil, oregano, rosemary, thyme, or chili powder.Store in airtight container in the refrigerator for up to 3-4 days.Reheat in the oven until heated through.Nutritional information does not include marinara sauce or ranch dressing.