Quick Crispy Parmesan Zucchini Fries
Easy, quick, extra-crispy, and flavorful zucchini fries will be your next favorite side dish!
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Servings: 6 SERVINGS
Calories: 132kcal
Equipment
- Knife and cutting board
- Large zipper bag
- Two shallow dishes (pie dishes can work)
- Baking sheet
- Foil
- Oven
Ingredients
For the fries:
- 3 medium zucchini squash
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup Parmesan cheese, freshly grated
- ¾ cup Panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dry parsley
- ½ tsp salt
- Ground pepper to taste (1/4 to 1/2 tsp)
For the dipping sauce:
- ½ cup low-fat sour cream
- ¼ tsp ground mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dry dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F and line a baking sheet with foil. Brush or spray the foil with oil or cooking spray.
- Cut the zucchini into matchsticks, about 1/4-inch thick
- Place the panko breadcrumbs, grated Parmesan, dried parsley, garlic powder, onion powder, salt, and pepper in a shallow dish. Mix them until well combined.
- Beat the eggs in a separate shallow dish.
- Place the zucchini matchsticks into a large zipper bag along with the flour and shake to coat. Remove the matchsticks shaking off any excess flour.
- Dip the matchsticks into the beaten eggs until fully coated, then into the panko/Parmesan mixture to coat fully.
- Place them on the baking sheet and bake for 20 mins or until slightly golden brown and crispy.
- Make the dipping sauce: whisk together all ingredients in a small bowl until smooth.
Nutrition
Calories: 132kcal | Carbohydrates: 15g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 79mg | Sodium: 368mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 6mg