15 Minute Baked Zucchini Fries Food

BAKED ZUCCHINI FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Slice the zucchini into sticks.
• Add the flour to a bag with the zucchini and shake it to coat them.
• In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
• Add the eggs and water to a small bowl and whisk them together.
• Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
• Place them on a baking sheet with parchment paper and spray them with olive oil.
• Bake for 12-15 minutes or until golden and crispy.

15-MINUTE BAKED ZUCCHINI FRIES

Steps:

• Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
• Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
• Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

THE BEST CRISPY BAKED ZUCCHINI FRIES

Steps:

• Pre-heat oven to 425F. Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil. Set aside.
• Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Prepare zucchini by trimming the ends and cutting into 1/2 inch strips or slices.
• Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
• Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
• Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425°F. Coat a baking sheet with cooking spray or line with parchment paper. In a small bowl, mix together almond flour, parmesan cheese, Italian seasoning and salt.
• Slice each zucchini in half lengthwise and then slice each half into two 2 pieces widthwise. Slice each zucchini piece into 4-6 fries, trying to keep them all around the same size.
• Dip a zucchini piece into the egg wash and shake any excess off before dredging into the almond flour parmesan mixture. Place coated zucchini fry onto prepared baking sheet and repeat with remaining zucchini pieces.
• Place zucchini in the preheated oven and bake for 10 minutes. Flip and return to the oven. Bake for another 10 minutes, or until zucchini fries are crisp and golden brown. Remove from oven and serve immediately. They're delicious on their own, but feel free to pair with your favorite dipping sauce.

LOW CARB ZUCCHINI FRIES - GLUTEN FREE

Steps:

• Preheat the oven to 400F.
• Cut the zucchini into matchsticks, ensuring that each stick has some peel left on.
• Add the eggs and cream to a bowl and stir well.
• Place the pork rinds in a food processor and process into breadcrumbs. Add the Parmesan, process again, then place them in a second bowl.
• Dip each piece of zucchini into the egg mixture, then the pork rind mixture, and then place on a baking rack over a baking sheet.
• Roast for 15-20 minutes until starting to crisp at the edges. Serve warm.

BAKED ZUCCHINI FRIES RECIPE (EASY & HEALTHY!)

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)

EVERYTHING-BAGEL ZUCCHINI FRIES

Steps:

• Spread cornstarch in a shallow dish. Place egg whites in a second shallow dish.
• Combine sesame seeds, dried garlic, onion flakes and poppy seeds in a third shallow dish. Spoon 3 tablespoons of the mixture into a small bowl; stir in salt and reserve. Stir panko into the remaining sesame seed mixture in the dish.
• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the zoodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the zoodles in a single layer, spaced evenly, on the prepared baking sheets. Coat with cooking spray.
• Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with the reserved sesame seed mixture.
• Meanwhile, whisk cream cheese, water, sour cream, chives and vinegar in a small bowl; serve with the zucchini fries.

15 ESSENTIAL ZUCCHINI RECIPES: ZUCCHINI PARMESAN

Steps:

• Preheat oven to 450ºF (convection roast if you have it). Line two baking sheets - I love these extra-large baking sheets for this - with parchment (for easy cleanup). In a very large bowl (or two large bowls if you don't have an extra-large one), dress the squash with 1/4 cup olive oil and salt to taste - be generous. Season with pepper to taste as well. Toss well - the slices should feel evenly oiled.
• Transfer the seasoned squash to each of the prepared sheet pans and spread in an even layer - it's OK if some of the squash are overlapping. Transfer the pans to the oven, and bake until the slices are beginning to brown, 15 to 20 minutes. Rotate the pans. Bake for 10 to 15 more minutes or until most of the slices are golden - it's very likely that one of the squash will look completely done and some will look like they need more time. This is fine - the goal with the roasting is mostly to remove moisture so that the finished casserole is not watery. Remove pans from the oven and set aside. Reduce oven temperature to 400 degrees.
• Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
• Into a 9×13-inch baking dish, spoon a small amount of sauce (about 1/2 cup), then a single layer of roasted squash, then a thin layer of parmesan. Repeat the layering until all of the squash and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
• Bake until the squash mixture is bubbly and the top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. This can also be made ahead and reheated.

AIR FRYER PARMESAN ZUCCHINI FRIES

Steps:

• HowToStep
• Cut off the ends of the zucchini, then cut it in half horizontally. Slice it in half again lengthwise, then into fry strips, about 1 inch thick. ##To prepare your dredging station, whisk eggs in a medium-sized bowl and set aside. In a separate bowl, combine almond flour, Parmesan, salt and pepper. ##Spray your air-fryer basket with cooking spray. Working in batches, dip each zucchini fry strip first in the almond flour, then the eggs, and then back in the almond flour mixture until coated. Place each zucchini strip in the air-fryer basket. Spray the zucchini strips with cooking spray. ##Heat your air-fryer to 375°F and fry for 15 minutes, flipping halfway at the 8-minute mark. Serve with your favorite dip. ##Pro Tip: Don't overcrowd your air fryer-the spaces between each fry allow hot air to circulate and cook them faster. Double (or triple, or quadruple) the recipe and make it in batches to feed a crowd.