Description
Crispy and flavorful baked zucchini fries coated with a parmesan panko crust, served with a tangy honey dijon dipping sauce. A healthier alternative to traditional fries, perfect as a snack or appetizer.
Ingredients
Scale
Baked Zucchini Fries:
- 3 medium zucchini, about 1 pound
- 1 cup panko breadcrumbs
- ½ cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¾ teaspoon dried oregano
- ½ cup all-purpose flour
- 2 large eggs, whisked
Dipping Sauce:
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 2 teaspoons water
- ¼ teaspoon black pepper
- 1 tablespoon chopped basil
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat to 425°F (218ºC). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack with nonstick cooking spray or vegetable oil. Alternatively, you can bake directly on the lined pan.
- Prepare the Zucchini: Cut each zucchini into about 12 pieces, each piece around 3 to 4 inches long and ½ to ¾ inches wide, to yield approximately 36 fries total.
- Create a Breading Station: Place the all-purpose flour in a bowl. Whisk the eggs in another bowl. In a separate shallow bowl, combine the panko breadcrumbs, shredded parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano.
- Bread the Zucchini: Dip each zucchini piece first in the flour, shaking off excess, then dip into the whisked eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place each breaded piece on the prepared wire rack or baking tray.
- Bake the Zucchini Fries: Bake in the preheated oven for 15 minutes or until golden brown. If baking directly on the sheet pan without a wire rack, flip fries halfway through baking to ensure even crispiness.
- Make the Dipping Sauce: In a small bowl, whisk together the dijon mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and chopped basil until smooth and well combined.
- To Serve: Serve the baked zucchini fries hot, accompanied by the prepared dipping sauce for a delicious contrast of flavors.
Notes
- For extra crispiness, use a wire rack to bake the fries allowing air to circulate around each piece.
- If you prefer a spicier dipping sauce, add a pinch of cayenne pepper or hot sauce to the mixture.
- To make this dish gluten free, substitute panko breadcrumbs and all-purpose flour with gluten free alternatives.
- Make sure to pat the zucchini pieces dry before breading to help the coating adhere better.
- Leftover fries can be reheated in a toaster oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
