Zucchini is an Amish homemaker's best friend during the summer. Â This versatile vegetable can baked into breads, made into jam, sweetened into brownies, and even made into fries. Â Zucchini fries have been catching on in Amish homes as an alternative to the greasy fast-food versions. Â Don't these look gorgeously delicious!? Â Most of the recipes are similar but this is a twist using Parmesan cheese. Yum!
Baked Parmesan Zucchini Fries
Ingredients
- 1½ pounds zucchini, trimmed
- ½ cup all-purpose flour
- 2 tsp. kosher salt, divided
- ¾ tsp. ground black pepper, divided
- 3 large eggs
- 1½ cups plain bread crumbs
- ½ cup grated Parmesan cheese
- 1 Tbsp. chopped dill (optional)
Instructions
- Preheat oven to 425°.
- Arrange an oven rack in the lower third of the oven and a second one in the center.
- Line 2 rimmed baking sheets with parchment paper.
- Cut zucchini into thick French-fry-size sticks, about 3 inches long.
- Arrange 3 shallow, wide bowls or pie plates in a row.
- In the first bowl, stir together flour, 1 tsp. salt, and ½ tsp. pepper. In the second bowl, whisk together eggs, ½ tsp. salt, and ¼ tsp. pepper.
- In the third bowl, combine bread crumbs, Parmesan, dill (if using), and ½ tsp. salt.
- Working in batches, first dip zucchini in flour, shaking off excess.
- Transfer to egg mixture and toss until coated.
- Let excess egg run off, then coat zucchini in bread crumb mixture.
- Arrange zucchini, without crowding, in a single layer on the prepared pans.
- Bake 15 minutes and then rotate the pans.
- Continue to bake until bread crumb coating is golden and crisp, 7 to 12 minutes more.
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Linda from KY
I have a similar recipe. In fact, it's nearly identical. About the only thing I do differently is use Italian-style bread crumbs instead of plain. It adds an extra layer of flavor. Dipping the zucchini fries in marinara sauce makes them even more tasty!