Ingredients:
For the flour mix:
⅓ cup flour
½ teaspoon garlic powder
¼ teaspoon salt
For the egg wash:
1 large egg
For the parmesan breadcrumbs:
¾ cup breadcrumbs
⅓ cup grated Parmesan cheese
1 tablespoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
ground black pepper to taste
For the zucchini:
1 pound zucchini cut into ½-inch sticks
Instructions:
STEP 1:
Prep: Preheat the oven to 425°Coat a baking sheet with oil or cooking spray (you can line it with aluminum foil for easier clean up, the fries could turn out a little less crispy though – do NOT use silicone baking mats or parchment, or the fries will be soggy).
STEP 2:
Prepare breading: Mix all ingredients for the flour mix in a shallow dish OR in a large zip-loc bag. Place the egg in a separate shallow dish and beat well. Mix all ingredients for the parmesan breadcrumbs in a third shallow dish – I like using a 7×11 baking pan.
STEP 3:
Coat zucchini: Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.
STEP 4:
Bake: Bake on the prepared baking sheet for 20 minutes, or until crispy, turning once. If the zucchini sticks to the pan, don't just rip it away – use an offset spatula to loosen it (if you use enough oil or cooking spray, it will not stick). Serve immediately with your favorite dips.
