Baked Zucchini Fries
Yield: 6 servings
Calories: 31kcal
Baked zucchini fries appetizer paired with a homemade honey mustard dipping sauce. This recipe makes crispy & crunchy sticks using panko breadcrumbs.
Ingredients
Baked Zucchini Fries
- 3 medium (454 g) zucchini, about 1 pound
- 1 cup (72 g) panko breadcrumbs
- ½ cup (40 g) shredded parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon (3 g) kosher salt
- ¾ teaspoon dried oregano
- ½ cup (72 g) all-purpose flour
- 2 large eggs, whisked
Dipping Sauce
- 2 tablespoons (30 ml) dijon mustard
- 2 tablespoons (30 ml) mayonnaise
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) apple cider vinegar
- 2 teaspoons (10 ml) water
- ¼ teaspoon black pepper
- 1 tablespoon chopped basil
Instructions
- Heat the Oven - Set the oven rack to the center position. Preheat to 425°F (218ºC). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack with nonstick cooking spray or vegetable oil. Alternatively, bake directly on the lined pan.
- Prepare the Zucchini - Cut each zucchini into 12 pieces about 3 to 4 inches long, ½ to ¾-inches wide. There should be about 36 pieces in total.
- Create a Breading Station - Place the flour in a bowl. Whisk the eggs in another bowl. Lastly, mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano together in a shallow bowl.
- Bread the Zucchini - Dip each piece of zucchini as follows: first in the flour and shake off excess, then in the egg, and finally in the breadcrumb mixture, pressing down and coating each side. Place the breaded zucchini on the wire rack once coated. Repeat with the remaining pieces.
- Bake the Zucchini Fries - Bake until golden brown, 12 to 15 minutes. If baking directly on the sheet pan, flip halfway through.
- Make the Dipping Sauce - Combine mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and basil in a small bowl.
- To Serve - Serve the fries hot with the dipping sauce.
Notes
- Recipe Yield: 36 zucchini fries
- Serving Size: 6 fries plus sauce
- Breadcrumbs: Traditional fine breadcrumbs can be used but won’t be as crunchy.
- Make it Gluten-Free: Use gluten-free breadcrumbs. Substitute flour with gluten-free flour, arrowroot powder, cassava flour, cornstarch, or almond flour.
- Storing: Cool and refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: Place on a foil-lined sheet pan and bake at 375ºF (191ºC) until lightly crispy and warmed through about 5 to 10 minutes.
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 86mg | Potassium: 54mg | Vitamin A: 60IU | Vitamin C: 2.9mg | Calcium: 24mg | Iron: 0.3mg
Recipe Link