🥒 Golden Parmesan-Panko Zucchini Fries
🛒 Ingredients
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2 medium zucchini
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½ cup all-purpose flour
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2 large eggs
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1 tbsp water or milk
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp Italian seasoning (or dried oregano)
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½ tsp salt
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½ tsp black pepper
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Cooking spray or 2 tbsp olive oil
👩🍳 Instructions
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Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
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Cut zucchini into fry-shaped sticks (about 3–4 inches long).
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Pat zucchini dry with paper towels to remove excess moisture.
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Set up 3 bowls:
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Bowl 1: Flour
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Bowl 2: Eggs + water/milk (whisked) 🥚
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Bowl 3: Panko + Parmesan + garlic powder + Italian seasoning + salt + pepper
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Dip each zucchini stick:
Flour → Egg → Panko mixture -
Place on baking sheet in a single layer.
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Lightly spray or drizzle with oil for extra crispiness ✨
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Bake for 18–22 minutes, flipping halfway, until golden and crunchy.
🧄 Optional Dipping Sauces
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Garlic yogurt sauce
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Marinara 🍅
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Ranch or tzatziki
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Spicy mayo 🌶️
❓ Q & A
Q: Why are my fries soggy?
A: Zucchini contains lots of water. Pat dry well and don’t overcrowd the tray.
Q: Can I make them in an air fryer?
A: Yes! Cook at 200°C (400°F) for 10–14 minutes, shaking halfway.
Q: Can I make them low-carb?
A: Replace panko with crushed pork rinds or almond flour.
Q: Do I need to peel zucchini?
A: No — the skin helps hold the shape and adds nutrients 💚
Q: Can I prepare ahead?
A: Best baked fresh, but you can bread them and refrigerate for a few hours.