Parmesan Zucchini Fries Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
• Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
• Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour coconut flour into a bowl.
• Whisk egg whites and water together in a bowl.
• Combine almond meal, Parmesan cheese, Italian seasoning, and pepper in another bowl.
• Dredge batches of zucchini in coconut flour using tongs. Dip in beaten egg whites; toss in almond meal mixture until coated. Arrange on the lined baking sheet.
• Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

Steps:

• Preheat your oven to 375 degrees.
• Cover a large cookie sheet with aluminum foil.
• Wash your zucchini, dry and trim off the stems and ends. Cut each zucchini in half, then halve each half, and halve each piece again. Each zucchini should yield 8 long pieces.
• Place zucchini on the cookie sheet and drizzle each piece with several drops of olive oil. Roll each piece so that they are coated all over. Sprinkle with the garlic salt and pepper. I've estimated the amounts here - I never measure and just sprinkle.
• Place parmesan in a small bowl. Roll each zucchini piece in cheese until coated, especially the cut ends. Place on cookie sheet skin-side down. Repeat until all zucchini 'fries' are coated.
• Bake in oven for 40 minutes; keep an eye on them the last 5 minutes or so. You want the cheese to be browned, not burned, and some ovens run hotter than others.
• Serve hot and enjoy!