Chunky zucchini fries

I am totally in love with these Chunky zucchini fries. They are so easy, healthy, nutritious and tasty all in one.

zucchini fries
Chunky zucchini fries anyone? I just love these. They are so easy to make and so yummy!!

These Chunky zucchini fries might be a bit messy to put them together with the dipping of the egg and panko breadcrumbs but nothing anyone can’t handle.

We actually have these Chunky zucchini fries with sweet and sour chili sauce and they are perfect. My kids love them, although they will take them with ketchup :-)

Super bowl is just around the corner and having something a little bit healthier among all of the starches, fried foods and drinks is not a bad idea.

One thing I have noticed with these is that you must serve them right away, as time goes by the tend to get a bit soggy. They are still good but we do like them crunchy.

Anyhow, I hope everyone has a great time at the super bowl, I know we will!!

Enjoy.

Chunky zucchini fries

Arrange zucchini pieces among two baking trays and bake at 375 for 10-15 minutes. Turn each piece and bake another 10 minutes making sure they get golden brown all over. Serve with your favorite sauce. We do with sweet and sour chili sauce and organic ketchup for the kids.

zucchini fries

PrintPrint

Chunky Zucchini Fries

Miryam's original recipe

Yield: 6 servings

Total Time: 25 minutes

Ingredients:

  • 4 Large green zucchinis, cut lengthwise
  • 2 organic eggs, beaten
  • 1-2 cups panko bread crumbs
  • Dried spices of choice: Garlic salt, oregano, pepper etc

 

Directions:

Preheat oven to 375F. Lightly spray some oil onto two baking sheets and set aside.

On the mean time have two bowls out and place beaten eggs in one and panko breadcrumbs and spices in another. Dip zucchini pieces in the eggs followed by the panko breadcrumbs making sure you cover them with the eggs and panko through all sides. I do this step twice, egg, panko, egg and panko again.

Bake zucchini for 10-15 minutes, then turn each piece onto the other side and bake further another 10-15 minutes or until golden brown.

Serve immediately with your favorite sauce.

NOTE: If your panko breadcrumbs are too large you can place them in the food processor to make them finer. Additionally, you can season panko breadcrumbs with dried spices. Any of your choice will work!

Nutrition facts calculated based on the recipe giving 6 servings.

Related Posts

28 comments

  1. I love zucchini fries. Baked is even better!

  2. Love these….just pinned them and plan on making them soon!!!!

  3. looks so healthy and easy. can’t believe you only used 3 ingredients. The panko crumbs were seasoned right?

  4. Yum so easy and delicious!

  5. Can I replace the zucchini with mozzarella? ;)

    They look great! If I liked zucchini I would most definitely make these. :)

  6. Mmmm! I made similar fries last summer and I am literally dreaming of when I can make them again! They are so good! I love your idea with a sweet and sour chili sauce, yum!

  7. 3 ingredients? I’m so in!

  8. Yum, love this!! Makes a great dish to make for Super Bowl Sunday =) Thanks for posting the nutrition information.

  9. This comment has been removed by the author.

  10. These look so good, would have to serve with ranch…have to balance out the healthy! ;)

  11. These look fabulous! And so easy to make too! I’d make these for the Superbowl, or as an extra veggie for dinner too! The kids would love them.

  12. Made these tonight. Could not get panko to stick to strips after dipping in egg. Any suggestions appreciated. Love zucchini thank you!

    • I will place a note in the instructions. I dipped them twice in the egg and panko but sometimes, depending on the panko brand, they may be too large, in which case I do place it in the food processor to make it finer and then add my own spices. I hope this helps. Thanks for visiting my blog!

  13. I was concerned about the seasoning as well.  The Panko crumbs I bought once were totally blah.

  14. Panko crumbs are rather large.  Maybe regular crumbs with a seasoning.  I’m total concerned that Panko crumbs have no flavor and I will have wasted my time.  On the other hand, I’ve got buckets of zucchini from the garden.

    • You can season it a bit if you like. Some salt, paprika  pepper, oregano, onion or garlic salt etc. Whatever mixture you like. I tend to do that myself instead of buying store bought that is already seasoned w/ some extra artificial ingredients :-) As far as the panko being large, you can place it in a food processor or blender if you like and make it finer. That may work. Thanks for stopping by!

  15. Good idea,  but no way you can get the panko to stick. Better to sprinkle it on after zucchini after it’s on the cookie sheet.

  16. Easy and delicious.  This is a keeper. 

  17. I PUT SLICED ZUCCHINI IN MY DEHYDRATOR FOR AN HOUR WHICH DRIES THE OUTSIDE ENOUGH FOR EGG AND BREAD CRUMBS OR BATTER TO ADHERE.

  18. Can I make these without using the egg yolks?

    Many thanks :)

  19. Could someone please tell me what “panko” is? Is it different from regular breadcrumbs in a way that affects the recipe?

  20. For fries that stay crispy longer, sprinkle some Himalayan sea salt on the zucchini and let it sit for 15-20 minutes. A lot of water will be drawn out from the zucchini. Pat them dry and proceed with the recipe.

  21. You can also use a little flour first before dipping in the eggs to help everything stick a little better 

Leave a Reply

Your email address will not be published. Required fields are marked *