Baked Parmesan Zucchini Fries



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


 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).


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.


Coat zucchini: Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.


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.