These baked zucchini fries are fun and easy to make, and taste great. They are the perfect accompaniment to pretty much any meal, and baking them (instead of frying!) makes them healthy-ish. I made these last weekend at an event for National Honey Bee Day, and they were so fun to make that I wanted to share the recipe!
Simply cut the zucchini in half, then cut each half again. Next, cut each of the 4 pieces into 4 pieces. Each zucchini should yield 16 zucchini stalks. Next, lay them out on a baking sheet and generously sprinkle them with salt. This will cause the zucchini to “sweat”–they will release water. Let them stand for about 20 minutes.
Meanwhile, preheat the oven to 425 F and prepare your dredging station. You will need three bowls for each of the ingredients: flour, eggs and seasoned bread crumbs. Add the flour into the first bowl, crack the two eggs and whip them into the second bowl, and the bread crumbs, salt, pepper and paprika into the third bowl.
Once the zucchini have rested and are “sweating,” use a paper towel to absorb the water they have released. Then, dip each stalk into the flour, then the whipped eggs, and then the seasoned bread crumbs. Place them in a single layer on a parchment-paper lined baking sheet. Once they have all been dredged and coated, bake in the oven at 425F for about 20 minutes– until crisp and golden. Remove from the oven and add more salt and pepper, if needed. Serve immediately.
Baked Zucchini Fries Recipe
4 medium zucchini
2 large eggs
salt and pepper
2 cups panko breadcrumbs
1/2 teaspoon smoked paprika
1/2 cup all purpose flour
Cut each zucchini in half. Cut each half in half lengthwise. Cut each piece into 4 more pieces. Each zucchini will yield 16 zucchini stalks or “Fries.” Line the stalks in a single layer on a baking sheet and generously sprinkle with salt. Allow the stalks to absorb the salt and “sweat” for about 20 minutes.
Meanwhile, preheat the oven to 425F. Prepare a baking sheet by lining it with parchment paper. Prepare your dredging station by placing the flour in a shallow bowl; the two eggs in a separate shallow bowl, beaten; and the panko breadcrumbs, paprika and salt and pepper into a third shallow bowl, mixed together.
Use a paper towel to absorb any water the zucchini release. Place each zucchini stalk in the flour. Lightly shake off any excess flour. Next, dip the zucchini stalk into the beaten egg, and lastly, coat the stalk with the seasoned breadcrumbs. Place in a single layer on the lined baking sheet. Place in the oven and cook until crispy and golden, about 20 minutes. Remove from the oven and season with salt and pepper. Serve immediately.
*Event hosted by Bayer’s “Feed A Bee” campaign.
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