Bake Zucchini Fries With Cost-Friendly Ingredients

One of my most beloved summertime veggies is zucchini. It’s inexpensive, very tasty, and adaptable—especially if you have a relative or colleague who grows it. So you really must try these Baked Zucchini Fries if you’re seeking more ways to serve up the summertime zucchini.

The inside of these is rich and delectable, while the exterior is crunchy! You may eat them simply or dunk them in your preferred marinara or pizza sauce.  

Are these Fries Crispy or Not? 

Due to its substantial amount of water, baked zucchini tends to become quite squishy. To offset that, we sliced the zucchini into bite-sized pieces so that additional transpiration could occur, and then tossed the fries with a crunchy mixture of Parmesan and panko breadcrumbs. 

The end product is a zucchini fry with a soft, gooey inside and a crisp, flavorful outside.  

Make The Fries Crunchy

Your cooked zucchini fries will be the crispiest in the country if you follow a few important recommendations. They are even more crunchy than some of the fries I’ve had at food outlets!  

• Coat with Panko and with Flour
• Pat the Zucchini Dry
• Use Egg White
• Separate the Fries on the Sheet Pan 

How To Make Them Gluten-Free?

There are two changes you must make to turn these fries gluten-free. Before applying the eggwash, treat the zucchini in a 1 to 1 ratio of gluten-free flour, potato flour, or arrowroot powder. 

For the last covering, use gluten-free panko crackers. 

Since almond and coconut flours cannot take in humidity as well as all-purpose flour, I do not recommend using them in place of the latter.

If you want more recipes: 

• Make The Cooling Cucumber Salsa This Summer
• Grilled Okra and Pepper Skewers With Different Varieties
• Peanut Sauce Soba with Crispy Tofu

Zucchini Fries Ingredients

To make these fries, you need:

• Zucchini 
• 2 large eggs
• All-Purpose Floor
• Salt
• Half a cup of pizza sauce
• Panko breadcrumbs 
• Grated Parmesan
• Italian Seasoning 

Steps To Make 

Follow the given instructions.

• Set oven temperature to 425ºF. Cut the zucchini into the sticks with a width of ½ inch and a length of 3 inches. Put the zucchini in a separate container. 
• Fill the vessel with whisked eggs. Combine the panko breadcrumbs, salt, Parmesan, and Italian seasoning in a distinct tray. 
• Chopped zucchini should be added to a big basin. Over the zucchini, brush the rest of the salt and general-purpose flour. Make sure the zucchini are equally covered with flour by tossing them. 
• To raise the zucchini slices and provide ventilation beneath, use wire chilling stands over a big baking tray. After quickly immersing the zucchini slices in the eggbeater and allowing any excess to drain, coat them with the panko-Parmesan solution to make bread. 
• To make room for ventilation, lay the battered zucchini on the metal frames with a slight gap between all of them. 
• The crusted zucchini fries should be baked for twenty minutes in total, or until they are browned and crispy in texture. 
• Accompany the dish right away with the pizza sauce for a swirl.

What About the Leftovers? 

The only thing to keep in mind when making these Baked Fries is that they taste best immediately after baking. 

The coating will soak up moisture from the refrigerator and soften as a result. You won’t have the same tactile sensation, but it doesn’t mean I wouldn’t still devour them after heating them again. 

How To Store?

• For up to two days, store any leftover fries in your fridge in a sealed bag.
• Reheat the fries on a sheet of parchment paper sprayed with nonstick pam at 375 degrees F for optimal results. Fries heated in the oven will get soupy, so avoid doing so.

What To Serve With It? 

Serve with the following. 

• Serving zucchini fries with a dip—like this basil dipping sauce—is the way I like to eat them. They would also taste great paired with a Red Pepper Parmesan or Silky Veggie Dip. 
• Serve these chips alongside other crowd-pleasing snacks to put together the greatest celebration buffet. 
• An improved version of burgers and chips. Combine them with scrumptious salmon patties or mushroom burgers.