Description
Discover a crunchy garlic parmesan zucchini fries side dish that pairs perfectly with a grilled chicken sandwich. Easy, healthy, and delicio
Ingredients
Scale
- 2 large zucchini (about 1 pound), cut into ¼‑inch thick sticks
- ½ cup all‑purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, plus more for drizzling
- Fresh lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top. The rack lets air circulate, giving you an even crisp.
- Prep the zucchini. Trim the ends off each zucchini and slice them into sticks about ¼‑inch thick. Pat the sticks dry with a clean kitchen towel – removing excess moisture is key to crispiness.
- Set up a three‑stage dredge. Place the flour in a shallow bowl. In a second bowl, whisk the beaten eggs with 1 tablespoon olive oil. In a third bowl, combine the panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
- Coat the sticks. Working in batches, toss a handful of zucchini sticks in the flour, shaking off any excess. Dip them into the egg mixture, then roll them in the breadcrumb mixture, pressing gently to help the coating adhere. Place the coated sticks on the wire rack.
- Drizzle and bake. Lightly drizzle the remaining 1 tablespoon olive oil over the fries, or spray them with a bit of cooking spray. Bake for 12 minutes, then flip each fry, drizzle a little more oil, and bake another 10‑12 minutes, until golden brown and crisp.
- Finish and serve. Remove from the oven and let them cool for a minute. If you like a bright finish, squeeze a little fresh lemon juice over the top. Serve alongside your grilled chicken sandwich for the ultimate lunch combo.
Notes
- Dry the zucchini well. Moisture is the enemy of crispness. After cutting, lay the sticks on paper towels and press gently to absorb water.
- Don’t overcrowd the rack. Give each fry space; otherwise steam will trap and they’ll turn soggy.
- Use panko, not regular breadcrumbs. Panko’s larger flakes create a lighter, crunchier texture.
- Watch the color. Oven temperatures vary; start checking at the 20‑minute mark to avoid over‑browning.
- Season after baking. A pinch of flaky sea salt right out of the oven can elevate the flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: side dish for grilled chicken sandwich