One summer, during a family visit to my grandmother’s farm, I discovered a love for zucchini that I never knew I had. My grandmother had this incredible garden that seemed to go on forever, filled with all kinds of fresh produce—tomatoes, cucumbers, and rows upon rows of zucchini. She used to say that zucchini was one of the most versatile vegetables in her kitchen, and she was right. From soups to salads, casseroles, and even baked goods, her culinary creativity knew no bounds. But the one dish that truly stuck with me, and I continue to make for my family, is zucchini fries.
I remember being about twelve years old, wandering into her kitchen after a long day of running through the fields, the smell of freshly baked zucchini fries greeting me at the door. She had this way of making simple things taste magical. Her version of zucchini fries was so crispy and flavorful that even my picky cousins, who wouldn’t touch anything green, devoured them with enthusiasm. The secret? It wasn’t just the crunchy panko coating or the grated parmesan—it was the love she infused into every dish. Watching her in the kitchen, I learned that food wasn’t just about taste; it was about memories, family, and shared experiences.
Now, whenever I make these crispy, golden zucchini fries, I’m transported back to those warm summer days. These fries are a healthier alternative to the traditional potato version, yet still satisfyingly crispy on the outside and tender on the inside. Whether you serve them as a snack, appetizer, or side dish, they’re sure to be a hit. They pair wonderfully with a variety of dips, from classic marinara to a tangy garlic aioli. My kids love dunking them, and I can’t help but smile, thinking about how food has this beautiful way of connecting generations.
So, the next time you find yourself with an abundance of zucchini, give these fries a try. They’re quick, easy, and bring a delightful crunch to any meal. And who knows? Maybe they’ll become a family favorite in your household too, just like they did in mine.
Zucchini Fries
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Ingredients
- 2 large zucchini
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon black pepper
- 2 cups panko breadcrumbs
- 2 large eggs
- 1 teaspoon salt
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the zucchini into thin, fry-like strips and set aside.
- In a shallow bowl, whisk the eggs until smooth. In a separate bowl, combine the panko breadcrumbs, parmesan cheese, salt, and pepper.
- Dip each zucchini strip into the egg mixture, then roll it in the breadcrumb mixture until it’s fully coated.
- Place the coated zucchini strips onto the prepared baking sheet in a single layer, ensuring they don’t overlap.
- Bake for 20-25 minutes, flipping halfway through for even crispiness. Remove from the oven once they turn golden and crunchy.
- Serve immediately and enjoy!
Storing Suggestion
To store leftover zucchini fries, let them cool completely before placing them in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 5-7 minutes to restore their crispiness.
Cooking Tips
For a healthier alternative, use whole wheat breadcrumbs or almond flour instead of panko. If you like extra flavor, add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture.
Serving Suggestions
Serve these zucchini fries with a side of marinara sauce, ranch dressing, or garlic aioli. Pair them with grilled chicken or a fresh salad for a complete meal.
Ingredient Substitutions
If you don’t have parmesan, you can substitute it with pecorino or nutritional yeast for a dairy-free option. For a gluten-free version, use gluten-free breadcrumbs.
Seasonal Variations
In the summer, try adding fresh herbs like basil or thyme to the breadcrumb mixture. During colder months, sprinkle a bit of cayenne pepper for a warming kick.
Allergen Information
This recipe contains eggs and dairy (parmesan). For egg-free fries, use a flaxseed egg mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Replace parmesan with a dairy-free cheese alternative if needed.
FAQ:
Can I make zucchini fries in an air fryer?
Yes, you can air fry them at 375°F for about 12-15 minutes, shaking the basket halfway through for even cooking.
Can I freeze zucchini fries?
It’s best to freeze them before baking. After coating the zucchini, arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
How do I keep zucchini fries from getting soggy?
Make sure to pat the zucchini dry with a paper towel before breading. This removes excess moisture and helps them stay crispy.
Can I use regular breadcrumbs instead of panko?
Yes, but panko breadcrumbs give a lighter, crunchier texture. If using regular breadcrumbs, the fries may turn out less crispy.
What dipping sauce pairs well with zucchini fries?
Marinara sauce, ranch dressing, or a tangy garlic aioli work great as dipping sauces for zucchini fries.
Do I need to peel the zucchini before making fries?
No, you don’t need to peel the zucchini. The skin helps hold the fries together and adds extra nutrients.
Zucchini Fries
Ingredients
- 2 large zucchini
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon pepper
- 2 cups panko breadcrumbs
- 2 large eggs
- 1 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- Cut the zucchini into thin strips resembling matchsticks and set them aside.
- In one bowl, beat the eggs until smooth. In another bowl, mix the panko breadcrumbs with the parmesan cheese, salt, and pepper.
- Coat each zucchini strip in the beaten eggs, then roll them in the breadcrumb mixture, ensuring an even coating. Place the coated zucchini on the lined baking sheet.
- Bake the zucchini fries for 20-25 minutes, turning them midway to achieve an even crispiness. Once golden and crispy, remove from the oven and enjoy immediately!
