On a quest for healthy zucchini fries? This baked version, flavored with parmesan, Aleppo pepper and Italian seasoning should be on the top of the list.
- 3 or 4 medium zucchini
- 2 eggs or 4 oz vegan Just Eggs
- 1 t sea salt
- 1 t black pepper
- 1/2 t Aleppo pepper
- 1 t Italian seasoning
- 1 C Panko breadcrumbs (or gluten-free Panko)
- 1/2 C Grated parmesan cheese
- Preheat the oven to 450 degrees and line a baking sheet with parchment.
- Slice zucchini lengthwise in quarters and then cut in half both horizontally and vertically into fries (about a ½-inch thick). Make sure slices are even so they bake uniformly. See photos and captions above. Put into a large bowl.
- Whisk eggs with salt and black pepper in a shallow bowl (or use Just Eggs).
- Combine Panko, grated parmesan, Italian seasoning, Aleppo pepper, and salt in a second shallow bowl or plate.
- Make an assembly line: 1) zucchini sticks; 2) egg wash; 3) breadcrumb mix; 4) sheet pan with parchment.
- One at a time, dip the zucchini sticks first into the egg mix, shake off excess, then place into breadcrumb mixture. Be sure to cover all sides, gently pressing so the crumbs stick.
- Place the coated sticks onto the baking sheet as you go, about an inch apart.
- Bake for about 35 minutes until lightly browned and crisp. Be sure to toss fries on the sheet halfway through baking.
- To serve, assemble fries on a plate with a small bowl of ranch dressing or marinara sauce. To thicken up the dressing add a tablespoon of sour cream or your favorite plain yogurt.
- Hit the fries with a splash of squeezed lemon for extra zing!
You can easily make this dish vegan by using “Just Eggs” for the egg wash and your favorite vegan parmesan cheese and vegan ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Lunch
- Method: Bake
- Cuisine: Italian American
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