Baked Zucchini Parmesan Fries

Mandy Merriman shares a tasty way to use up the zucchini piled on
your kitchen counter.
Baked Zucchini Parmesan Fries
1 large zucchini, ends removed
1/2 c. flour
2 t. salt, divided
3/4 t. ground black pepper, divided
3 large eggs
1 1/2 c. panko crumbs
1/2 c. grated Parmesan Cheese

Preheat oven to 425 degrees.

Line a large cookie sheet with parchment paper, and position oven rack in the center of
oven. Cut zucchini into thick French fries. I noticed that the very center of the zucchini
(with all those seeds) doesn’t hold together very well for fries. So it won’t hurt to leave
those pieces out.

With 3 shallow and wide bowls, you’re going to make 3 separate coating mixtures:
In the first bowl, stir together flour, 1 t salt, 1/2 t pepper.
In the second bowl, whisk together eggs, 1/2 t salt, and 1/4 t pepper.
In the third bowl, combine panko crumbs, Parmesan, and 1/2 t salt.

Working in batches, and keeping one hand for the dry ingredients and one hand for the
eggs, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss
coated, letting excess egg run off, then coat zucchini in panko mixture.

Arrange zucchini, without crowding, in one single layer on prepared pan. Bake 15
and then carefully flip zucchini to other side (I noticed a fork worked best). Continue to
bake until panko is golden and crisp, about 10 minutes (take a peek after 7 minutes,
though, just in case. Baking time will depend on oven, size of zucchini slices, etc).

Serve with warm marinara/pizza sauce.

Recipe Adapted From:


Roasted Parmesan-Herb Zucchini
4 fresh medium zucchini, sliced long ways
2/3 c. Parmesan cheese, grated
2 T of fresh rosemary and thyme, minced (use about 1/2 t of each if using dried)
sprinkle of garlic powder
salt and pepper to taste

1. Preheat oven to 350 degrees (or you could grill this right up outside!)
2. Coat the zucchini slices front and back with a bit of EVOO.
3. Place zucchini on a cookie sheet – inside of the zucchini facing up. Sprinkle with garlic
powder to your liking, then sprinkle with parmesan and herbs.
4. Sprinkle a bit of salt and pepper. Bake for 15 minutes, switch oven to broil, and broil
until tops of zucchini are golden, about 5 minutes.

BwB original
Summer Zucchini Saute with Roasted Almonds
2 lbs zucchini (or about 4 small zucchini), julienne
1 t. kosher salt + more for seasoning later
1/2 c. sliced almonds, toasted
2 garlic cloves, minced
1/4 t. red pepper flakes
1/4 c. Italian cheese blend
freshly ground black pepper

makes enough side-dish portions for 4 people.

1. Place zucchini in a colander set in the sink and toss with 1 teaspoon of salt. Let
zucchini stand for about 10 minutes, then gently squeeze to remove as much excess
moisture as possible.

2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook –
stirring often, until fragrant, about 1 minute. Add zucchini and cook, tossing
occasionally, until crisp-tender, about 5 minutes. Fold in cheese and almonds. Season
with salt and pepper.

Recipe source: Bon Appetite Magazine –

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