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Baked Panko-Breaded Zucchini Fries

Baked Panko-Breaded Zucchini Fries

Jennifer Conley

"A surprisingly tasty, yet healthy, alternative for your fry craving. Use marinara sauce, ranch sauce, or your favorite dipping sauce to finish off this tasty snack."
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Ingredients

30 m servings 294 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Season zucchini pieces with salt.
  3. Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
  4. Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
  5. Bake zucchini in preheated oven until golden brown, about 15 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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Reviews

Read all reviews 24
  1. 31 Ratings

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Most helpful positive review

Yum! I used seasoned panko crumbs and just a sprinkle of Italian seasoning and garlic powder. I didn't think these were gonna turn out as good/crispy as they were. A great new way to enjoy zucch...

Most helpful critical review

I used half the amount of panto crumbs and twice the amount ot Parmesan cheese. 1 egg was plenty. Had to bake for twice as long, mine were still half raw.

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Least positive
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Yum! I used seasoned panko crumbs and just a sprinkle of Italian seasoning and garlic powder. I didn't think these were gonna turn out as good/crispy as they were. A great new way to enjoy zucch...

To our surprise, these were fantastic! They were very flavorful and nice and crispy. I used two larger zucchini and baked for 15 minutes at 425 on the lower oven rack. I used about 2/3rds a cu...

I have made these by shredding zucchini then mixing all together to make a patty. I also add a little garlic, and onion. If you really want a super low cal version, use egg beaters, less panko...

It's Zucchini season! YAY! Really loved this recipe, except I prefer to slice my Zucchini into thin, round pieces. I think it just tastes better! The panko on the outside was crazy good.

I liked this recipe and would make it again. I used two store bought average-size zucchini instead of three and had plenty of fries for my husband and I. I salted the zucchini before breading. ...

I thought they were pretty good. Not necessarily saying it was the recipes fault (It could have been mine). The bread crumbled off pretty easily when you tried to pick them up or dip them and I...

This was great to go with veggie burgers. I added a little red pepper flakes, less Panko, but left the rest as is, and was very happy with the end result. Thank you! A healthier version of onio...

I used half the amount of panto crumbs and twice the amount ot Parmesan cheese. 1 egg was plenty. Had to bake for twice as long, mine were still half raw.

Probably will not make again. My 15 yr old daughter liked it, but my husband and I thought it was very bland. :(

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