Baked Parmesan Zucchini Fries
- 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)
- 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.
Recipe by Amish 365 at https://www.amish365.com/baked-parmesan-zucchini-fries/
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