Parmesan Zucchini Fries Food
QUICK AND EASY PARMESAN ZUCCHINI FRIES
Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
Provided by Fioa
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 10.4 g, Cholesterol 95 mg, Fat 7.2 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 283.6 mg, Sugar 4.5 g
PARMESAN ZUCCHINI FRIES
Zucchini fries oven baked with Japanese panko bread crumbs and Parmesan cheese. Serve these crispy zucchini French fries with ranch dressing as a healthy and low calorie snack.
Provided by Rasa Malaysia
Categories American Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch length by 1/2-inch thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
- In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.
- Bake, rotating sheets and turning the zucchino fries half way through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with Ranch dressing.
Nutrition Facts : Calories 248 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 605 milligrams sodium, Sugar 8 grams sugar
BAKED PARMESAN ZUCCHINI FRIES
These crunchy and low-fat zucchini fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favourite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.Cook's Note: Some panko breadcrumbs are coarser than others. Rub the breadcrumbs between your fingers to make them finer, which will help them coat the zucchini pieces better.
Provided by Food Network
Categories baking,side,snack,vegetables,vegetarian
Time 50m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425°F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and ¾ teaspoon salt in a large re-sealable plastic bag. Combine the eggs and ¾ teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and ¾ 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.
PARMESAN ZUCCHINI "FRIES"
Baked in the oven, these are cheesy and slightly crisp on the outside, and meltingly tender on the inside. My new favorite way to eat zucchini!
Provided by Raquel Grinnell
Categories Egg Free
Time 50m
Yield 32 fries, 4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 216.8, Fat 13.6, SaturatedFat 7, Cholesterol 33, Sodium 589.4, Carbohydrate 8.1, Fiber 2.1, Sugar 5.2, Protein 16.9
BAKED ZUCCHINI PARMESAN FRIES
A super easy recipe for baked zucchini Parmesan fries. Made with almond and coconut flours, this is a flavorful appetizer or side dish everyone will love!
Provided by Megan Olson
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 5.4 g, Cholesterol 2.2 mg, Fat 7.9 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 63.4 mg, Sugar 1.6 g
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