Print & Share This Recipe!
Oven-baked zucchini sticks with a Mediterranean twist, crowned with Parmesan and paired with luscious Romesco.
Type of Cuisine:
Mediterranean
Prep Time: 20 Minutes.
Cook Time: 10 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 medium zucchinis | |
| 1 cup all-purpose flour | |
| 1 teaspoon paprika | |
| 1 teaspoon garlic powder | |
| 1 Zest of lemon | |
| 1 teaspoon dried oregano or your favorite dried herbs | |
| Salt and pepper to taste | |
| 1 cup bread crumbs | |
| 1 cup Parmigiano-Reggiano | |
| 2 large eggs whisk with 1 tablespoon milk | |
| olive oil spray |
Preparation
1
Preheat the oven to 425°F.
Cut the zucchini into slices or sticks, depending on your preference.
2
In a bowl, combine flour, paprika, garlic powder, lemon zest, parsley, dried herbs, salt, and pepper.
In a second bowl,combine breadcrumbs, Parmigiano-Reggiano and chopped parsley.
In another bowl, beat the eggs with a tablespoon of milk.
3
Dredge each zucchini piece in the flour mixture, ensuring it's well-coated.
Dip the flour-coated zucchini into the beaten eggs, allowing any excess to drip off.
Then, coat each piece thoroughly with breadcrumbs mixture.
4
Place a wire rack over a baking pan. Arrange the breaded zucchini pieces on the rack, ensuring they are not touching.
Lightly spray the zucchini with olive oil spray.
Bake in the preheated oven for 6 minutes.
After 6 minutes, remove the pan from the oven, flip each zucchini piece, and spray again with olive oil.
Return to the oven and bake for an additional 6 minutes or until they are golden brown and crispy.
5
.Once done, remove from the oven and let them cool slightly on the rack.
Serve warm, and if using, accompany with Romesco sauce.Give it a try !
Recipe Tips & Suggestions
Storing Leftovers:
Refrigerating: If you have any leftover baked zucchini fries, store them in an airtight container in the refrigerator. They'll be best if consumed within 2-3 days. To reheat, place them in a preheated oven at 425°F for a few minutes until they regain their crispiness. Avoid microwaving, as this may make them soggy.
Freezing Uncooked Zucchini Fries:
Prepare as Directed: Follow the recipe instructions up to the point of coating the zucchini sticks with breadcrumbs.
Lay Them Out: On a baking sheet lined with parchment paper, lay out the breaded zucchini fries, ensuring they aren't touching.
Flash Freeze: Place the baking sheet in the freezer for 1-2 hours or until the zucchini fries are solid. This step prevents the fries from sticking together when you store them.
Transfer and Store: Once flash-frozen, transfer the zucchini fries to a freezer bag or an airtight container, squeezing out as much air as possible. Store them in the freezer for up to 3 months.
Baking from Frozen: When you're ready to enjoy them, preheat your oven to 425°F. Place the frozen zucchini fries on a wire rack over a baking pan. Spray with olive oil spray and bake for about 8-10 minutes on each side or until golden brown and crispy. You might need a couple of extra minutes compared to the original recipe due to starting from frozen.
Remember, by freezing them before baking, you can enjoy fresh, homemade zucchini fries any time without all the prep work!