Absolutely! Here’s a crave-worthy recipe for Crispy Parmesan Garlic Zucchini Fries — the perfect healthier alternative to regular fries, packed with flavor, and baked or air-fried to golden perfection.
🧄🧀 Crispy Parmesan Garlic Zucchini Fries
🍽️ Servings: 4
⏱️ Total Time: ~30 minutes
🌱 Baked, not fried — but totally addictive!
Ingredients:
-
2 medium zucchini, cut into fries or sticks
-
½ cup grated Parmesan cheese
-
½ cup panko breadcrumbs (for extra crunch)
-
½ tsp garlic powder
-
½ tsp Italian seasoning (or dried oregano)
-
¼ tsp salt
-
¼ tsp black pepper
-
1–2 large eggs, beaten (or use milk for a lighter coating)
-
Optional: cooking spray or olive oil for crisping
Instructions:
1. Preheat Oven or Air Fryer
-
Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper or lightly greased foil.
-
Air Fryer: Preheat to 400°F (200°C).
2. Prep the Coating
-
In a shallow bowl, combine Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
3. Dredge the Zucchini
-
Dip zucchini fries in beaten egg, then roll in the Parmesan-panko mixture to coat evenly.
-
Press gently to help the coating stick.
4. Bake or Air Fry
-
Oven: Arrange fries in a single layer. Lightly spray with oil. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
-
Air Fryer: Arrange in a single layer (may need to work in batches). Cook for 10–12 minutes, shaking halfway through.
5. Serve
-
Serve hot with marinara, ranch, or garlic aioli.
Tips & Variations:
-
For extra crispiness, double-dip: egg → crumbs → egg again → crumbs.
-
Want it spicy? Add a pinch of cayenne or chili flakes to the coating.
-
Make it gluten-free: Use GF panko or crushed cornflakes.
Want a keto version with almond flour**, or a dipping sauce recipe to pair with these?