It is healthy, nutritious, and completely addictive and made using only a few ingredients and can be served with your favorite sauce.
What are benefits of eating Zucchini?
Zucchini are treated as a vegetable however botanically it is a fruit, type of botanical berry called a “pepo”, being the swollen ovary of the zucchini flower.
Zucchini is rich in potassium: 295 milligrams per cup, or 8% of recommended daily value. Zucchini is also high in the antioxidant vitamin C, which may help the lining of blood cells function better, lowering blood pressure and protecting against clogged arteries.
How to eat Zucchini?
When it comes to taste zucchinis has a bland taste, however it is ready to mingle with any spices and herbs. That is why you see it in baked and cooked form.
I have tried Zucchini in various recipes, such as sourdough bread, muffins, cakes, and fritters even curries.
Points to remember baked crispy zucchini fries
First pat dry zucchini after rinsing with water.
Cut the zucchini into thin strips with skin on.
At the end or baking, switch to broiler, and broil the zucchini for 1 to 2 minutes. If you do not have broiler, you can crisp up zucchini in stove top.
You can keep the baked zucchini fries, in Ziplock bag in refrigerator up to 2-3 days. You can even freeze them. Make sure to re heat them before serving them.
Microwave: Place on a microwave safe plate and warm the zucchini 1 minute at a time.
Oven: Preheat oven to 425°F. Place on a sprayed baking sheet and warm for 12-15 minutes or until cooked.
If you want a crispy zucchini fries use panko crumbs or breadcrumbs.
Regarding seasoning I have used, garlic powder, onion powder, cumin powder, cayenne pepper, salt, and pepper. For the herbs I used dried oregano and dried thyme. You can or you can use Italian seasoning if not use either whatever in pantry
If you do not want any spiciness use paprika instead of cayenne pepper.
I have used extra virgin olive oil you can use your favorite oil
When you are using parmesan cheese use freshly grated cheese as they pre-grated ones tend to have fillers.
While working with coating the zucchini pieces you need to do each one separately and press the coating slightly as we are not using any egg. This is need for right coating.
Once you keep the zucchini fries into the oven carefully watch as every oven tend to heat up differently. Mine is ready within 12 minutes.
I did not use any fresh herb if you have fresh herb like parsley in hand use for garnish.
It is such a great and healthy alternative to French fries. And want to use up some of the zucchini from the garden!
They had a great crunch to the outside and they were cooked perfectly and soft on the inside like a French fry. These were amazing dipped in marinara sauce/ ketchup or ranch.
Baked Crispy Zucchini Fries
- 2 zucchini 1.4 lb
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne powder use paprika if you don’t want heat
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 Tablespoon olive oil
- Preheat oven to 425. Line a cookie sheet with aluminum foil and. Set aside.
- Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips.
- In a bowl combine, parmesan cheese, panko bread crumb, spices and dried herbs and salt and give a good mix and set aside.
- In a bowl ad zucchini pieces and coat with olive oil.
- Then coat with parmesan-panko-spice mixture. You need to do each one separately and press the coating slightly as we are not using any egg. This is need for right coating.
- Set on the cookie sheet. Bake for 12 minutes until lightly brown.
- If you want, you can broil the zucchini fries for 1-2 minutes.
- Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.