Kristy Cook
Ingredients:
3 small zucchinis (about 12 oz./340 g)
2 eggs
1 pinch of salt
Ground black pepper
2 cups Japanese panko bread crumbs
1/2 cup grated Parmesan cheese
Ranch dressing (for serving)
Directions:
Preheat Oven:
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
Prepare Zucchini:
Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips.
Prepare Coating:
In a bowl, beat the eggs with a pinch of salt and three dashes of ground black pepper.
In a large plate or container, mix the panko and Parmesan cheese together.
Coat Zucchini:
Working in batches, dip the zucchini strips into the beaten eggs, shaking off the excess.
Then, roll the strips in the panko-Parmesan mixture, pressing gently to ensure they are well-coated.
Bake:
Place the coated zucchini strips on the prepared baking sheet.
Bake, rotating the sheet and turning the fries halfway through, for about 20-25 minutes or until golden brown and crispy.
Serve:
Serve immediately with ranch dressing for dipping.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 3 people | Calories: 248 kcal per serving
