Baked Parmesan Zucchini Fries

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 425°F (220°C). Line a large baking sheet with parchment. Trim zucchini and cut into sticks about 3 inches long and ½ inch thick. Pat thoroughly dry with paper towels.
2. 2Place flour in a shallow bowl. In a second bowl, beat eggs with water. In a third, mix panko, Parmesan, garlic powder, Italian seasoning, salt and pepper, then stir in olive oil to moisten the crumbs evenly.
3. 3Working with a few sticks at a time, dust zucchini in flour and shake off excess. Dip in egg, then press into the crumb mixture so all sides are coated.
4. 4Arrange on the sheet in a single layer with space between sticks. Use a second sheet if needed; crowding traps steam and softens the coating.
5. 5Bake for 20–25 minutes, turning gently halfway through, until golden and the zucchini is tender. Serve immediately with warm marinara; the coating is crispest straight from the oven.
6. 6Refrigerate leftovers within 2 hours for up to 3–4 days. Reheat to 165°F on a baking sheet in a 400°F oven to help restore the crust.