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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
Prep the Oven and Zucchini
Preheat your oven to 425°F (220°C). Slice the zucchini into rounds or sticks—whichever shape you prefer for roasting.
Preheat your oven to 425°F (220°C). Slice the zucchini into rounds or sticks—whichever shape you prefer for roasting.
2
Set Up the Dredging Station
In three separate bowls, prepare the coating layers: Bowl 1: Mix flour, paprika, garlic powder, lemon zest, parsley, dried herbs, salt, and pepper. Bowl 2: Combine breadcrumbs, Parmigiano-Reggiano, and chopped parsley. Bowl 3: Beat the eggs with 1 tablespoon of milk until well combined.
In three separate bowls, prepare the coating layers: Bowl 1: Mix flour, paprika, garlic powder, lemon zest, parsley, dried herbs, salt, and pepper. Bowl 2: Combine breadcrumbs, Parmigiano-Reggiano, and chopped parsley. Bowl 3: Beat the eggs with 1 tablespoon of milk until well combined.
3
Bread the Zucchini
Dredge each zucchini piece in the flour mixture, making sure it’s fully coated. Next, dip it into the beaten eggs, letting any excess drip off. Finally, press the zucchini into the breadcrumb mixture, coating it thoroughly on all sides for a crisp and flavorful crust.
Dredge each zucchini piece in the flour mixture, making sure it’s fully coated. Next, dip it into the beaten eggs, letting any excess drip off. Finally, press the zucchini into the breadcrumb mixture, coating it thoroughly on all sides for a crisp and flavorful crust.
4
Bake Until Golden and Crispy
Place a wire rack over a baking pan and arrange the breaded zucchini pieces on top, making sure they don’t touch. Lightly spray with olive oil to help them crisp up. Bake in the preheated oven for 6 minutes. Then, remove the pan, flip each zucchini piece, and spray lightly with olive oil again. Return to the oven and bake for another 6 minutes, or until the zucchini is golden brown and crispy.
Place a wire rack over a baking pan and arrange the breaded zucchini pieces on top, making sure they don’t touch. Lightly spray with olive oil to help them crisp up. Bake in the preheated oven for 6 minutes. Then, remove the pan, flip each zucchini piece, and spray lightly with olive oil again. Return to the oven and bake for another 6 minutes, or until the zucchini is golden brown and crispy.
5
Serve and Enjoy
Once done, remove the zucchini from the oven and let them cool slightly on the rack to maintain their crispiness. Serve warm, and if desired, pair with Romesco sauce for a flavorful dipping option.
Once done, remove the zucchini from the oven and let them cool slightly on the rack to maintain their crispiness. Serve warm, and if desired, pair with Romesco sauce for a flavorful dipping option.
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!