Oven Baked Panko Zucchini Fries
I’m kind of a vegetable nut. In fact, I’m a little weird about it. Most people are like, “Mmm, deep fried French fries”, and I’m like, “Mmm, oven baked zucchini”. Weird, right?
Last week I was emailed a recipe for zucchini fries, and then later stumbled across one while going through my numerous ‘favorite’ cooking blogs. One called for Italian bread crumbs, the other for Shake & Bake (which would be delicious), but I’m in love with Japanese panko bread crumbs and thought they would be delicious on these.
Long story short, they were. Both recipes suggested to have some type of dipping sauce, such as a garlic aioli. I had good intentions of making aioli, until I realized that it was supposed to sit for 30 minutes before serving, and I was about 5 minutes away from having supper ready. So, we settled for jalapeño ranch salad dressing. Still yummy!
Feel free to play around with the ingredients – I don’t think you can go wrong with these.
- 3 zucchini, cut into ¼ inch sticks
- 2 eggs, beaten
- ¼ cup grated Parmesan cheese
- 1½ cups panko bread crumbs
- ½ tsp Italian seasoning (or other seasoning of your choice)
- Seasoning salt
- Preheat oven to 450°F. Lightly grease a baking sheet.
- In a large resealable bag, mix together Parmesan, panko crumbs, and Italian seasoning.
- Dip zucchini pieces in egg and place in bag. Seal and shake to coat. Remove zucchini and place on prepared baking sheet. Sprinkle with seasoning salt to taste.
- Bake in preheated oven for 12 to 13 minutes, or until zucchini is tender and lightly browned. Serve with dipping sauce of your choice, such as garlic aioli.