Zucchini Fries

Print

Zucchini Fries

These great tasting zucchini fries can be cooked either in your oven or in an air fryer. Try them with a spicy marinara, tzatziki or creamy feta dip.

  • Author: Chef Shelly
Scale

Ingredients

 Zucchini Fries

2 medium zucchini

1/2 cup all purpose flour (or gluten free)

2 eggs, lightly beaten

1 cup Panko bread crumbs (or gluten free bread crumbs)

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp Italian seasoning

Cooking Spray – olive oil, avocado oil, 

Spicy Marinara Dipping Sauce

1 tablespoon olive oil

1 teaspoon crushed red pepper flakes (more if you like spicy)

1 shallot minced

1 – 2 garlic cloves minced

1 14ounce can crushed tomatoes

1 teaspoon dried oregano

6 basil leaves cut or chopped

Salt & pepper

 

Instructions

Zucchini Fries

Conventional Oven Preheat the oven to 425F.
Line a baking sheet with parchment and spray with cooking spray.
Combine bread crumbs, Parmesan cheese, salt, pepper, paprika, garlic powder and Italian seasoning in a small bowl.
Cut off the ends of the zucchini. Cut the zucchini in half and then cut into 1/2-inch wide stripes or wedges.
Coat the zucchini with flour.
Dip the zucchini strips into the beaten egg and shake off excess.
Dredge zucchini in the bread crumb mixture and place on the prepared baking sheet.
Repeat for all zucchini fries. Spray the top of the zucchini with cooking spray.
Bake zucchini fries for 22 to 25 minutes, or until golden brown and crisp. Turn over halfway through.

Air Fryer: 

Heat to 375*

Spray air fryer basket

Add the zucchini to the fryer basket. Do not over load you may have to cook in two batches.

Cook for 10 – 15 minutes turning once in between.

Spicy Marinara Dipping Sauce

Heat olive oil in a large sauce pan over medium heat… not to hot. Add your garlic, shallot and crushed red pepper. Sauce until garlic and shallot are translucent. You do not want the pan to hot or the garlic will burn.

Now add the crushed tomatoes and dried oregano. Cook for 20 minutes. Season with salt & pepper. You may leave this sauce chunky and rustic or puree it smooth with an emulsion blender. Add fresh basil for serving.