Mediterranean Baked Parmesan Zucchini Fries

Every year, my garden offers a bountiful harvest of zucchinis, their light green skin glowing amidst the foliage. I’ve always had a soft spot for these versatile veggies. I relish stuffing them with a savory mix of rice and lamb or turning them into crispy zucchini fritters when they’re young and tender. This season, I wanted to venture more with my focus on the Baked Zucchini Fries! But not just any fries. Instead of diving into a hot oil vat, I let the oven do its magic. The result? Delectable baked zucchini fries that captured the essence of the Mediterranean.

Zucchini is not just a staple in my garden but also in Mediterranean diets. Renowned for its versatility, it’s found in countless dishes across the sunny coastline, from Greece to Spain. I’ve added another delicious preparation to my repertoire with these baked Parmesan zucchini fries.

Ingredients for the Baked Zucchini Fries

Those ingredients come together to create zucchini fries with a delightful balance of flavors, featuring the natural sweetness of zucchinis enhanced by the smokiness of paprika, the savory kick of garlic, and the freshness of parsley. The dried oregano or herbs add depth, making these baked zucchini fries a tasty and healthier alternative to traditional fries.

•  Zucchinis: These are the stars of the show. Zucchinis have a mild, slightly sweet flavor, and when baked, they become tender on the inside with a crisp outer layer.
•  Paprika: The zucchini fries add a smoky, slightly spicy, and sweet flavor. It provides depth and a beautiful color.
•  Garlic Powder: Garlic powder brings a savory and garlicky punch to the fries, enhancing their overall flavor.
•  Fresh Parsley: Fresh parsley contributes a bright, herbaceous note to the dish. It complements the other flavors and adds a touch of freshness.
•  Dried Oregano or Herbs: Dried oregano or your favorite dried herbs add depth and complexity to the fries. They provide a savory, earthy flavor.
• Eggs: Eggs serve as the binding agent in the recipe. They help the breadcrumb mixture adhere to the zucchini.
• Breadcrumbs and Flour: Breadcrumbs create a crispy coating for the zucchini fries, while flour helps them adhere to the zucchini and form a crunchy texture when baked.

Tips for Crispy Baked Zucchini Fries

• Ensure the zucchini sticks are adequately dried before coating for the best crispy results.
• Baking at a higher temperature, like 425°F, can give them that perfect crunch.
• Space is key; don’t crowd them on the baking sheet.
• Panko breadcrumbs can offer an even crispier crust due to their larger size.
• A light spray of cooking oil just before baking
• using a wire rack for even air circulation can make all the difference in achieving that perfect golden crunch.

Frequently Asked Questions

• Are these zucchini fries gluten-free?
  They are not in the original recipe but can easily be made! Just substitute the all-purpose flour and breadcrumbs with gluten-free versions. And speaking of leftovers – if you have any, store them in an airtight container in the refrigerator. They’re best consumed within 2-3 days, and a quick reheating in the oven brings back that crispiness.
• Wondering about sauce pairings?
  My favorite dip is Romesco sauce. The beauty of these fries is their versatility in pairing. They taste lovely with tzatziki, aioli, marinara sauce, creamy hummus, and even the spicy kick of muhammara dip. And if Parmesan isn’t your cheese of choice, feel free to experiment. Asiago, Pecorino, or even Feta can bring their unique flavors.
• Thinking of a main course to serve them with?
  These zucchini fries can accompany grilled chicken or fish. But they’re so delightful that sometimes I just enjoy them as a standalone snack with a medley of dips. And if you ever think of swapping out zucchini – eggplant, bell peppers, or sweet potatoes, adapt wonderfully to this Mediterranean style.