Panko-Parmesan Crusted Zucchini Fries
Description
These zucchini fries are better for you than ones that are fried in oil. Try them some night instead of french fries. They have so much flavor, you may not even need dipping sauce!
Ingredients
2 extra-large or 3 medium zucchini
2 cu. panko breadcrumbs
1 cu. grated Parmesan/Parmesan-Romano cheese
1 1/2 t. dry Italian seasoning from packet
1 t. garlic salt
3 large eggs, beaten
1/2 cu. butter, melted
Directions
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Preheat oven to 450°F. Line a large baking sheet with aluminum foil. Set a baking rack on/in the baking pan. This small wire rack in the pan allows for even, crispy cooking on all sides.
Remove stem froms both ends, then cut zucchini through the middle into two equal halves. Slice each piece lengthwise in half again. Put on the cutting board, flat side down. Cut into 1/4-1/3 inch slices. It's important that the pieces be the same width and length so that the fries will cook evenly.
Mix together the panko, parmesan, Italian seasoning and garlic salt until well blended. Spread on a flat surface, like a large plate.
Prepare the dredging ingredients in this order, zucchini fries, egg wash, and panko Parmesan crumbs. Spray the baking rack liberally with cooking spray to prevent sticking.
Dip the zucchini in the egg wash, then into the panko Parmesan breadcrumbs. Place side by side on the baking rack leaving equal space between each piece. Drizzle each with the melted butter.
Bake for 16-18 minutes or until golden and crispy.
Allow to cool on the rack/pan for several minutes before removing serving. Serve with your favorite dipping sauce.
6-8 servings.