Baked Zucchini Fries
These fries are amazingly crisp-tender and healthy with just 135 calories. And no one would ever believe that these are actually baked! See notes below if you would like to make these Gluten Free.
|1 cup||panko* (see note below)|
|1/2 cup||freshly grated Parmesan cheese|
|1 teaspoon||Italian seasoning|
|kosher salt and freshly ground black pepper, to taste|
|4||zucchini, quartered lengthwise|
|1/2 cup||all-purpose flour|
|2||large eggs, beaten|
|2 tablespoons||chopped fresh parsley leaves|
Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
Serve immediately, garnished with parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. You can make these gluten free by substituting crushed Gluten Free crackers, or Gluten free breadcrumbs.