Baked Panko-Breaded Zucchini Fries

Name: Baked Panko-Breaded Zucchini Fries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 small zucchini, cut into french-fry shaped pieces; salt to taste; 1 cup panko bread crumbs; ¼ cup grated Parmesan cheese; 2 tablespoons Italian seasoning; 2 eggs, beaten

Rating: 4.21 stars

63 Ratings
48 Reviews
21 Photos

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.

By Jennifer Conley

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

3 small zucchini, cut into french-fry shaped pieces
salt to taste
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons Italian seasoning
2 eggs, beaten

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

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Step 2
Season zucchini pieces with salt.
Step 3
Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
Step 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.
Step 5
Bake zucchini in preheated oven until golden brown, about 15 minutes.

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.

Nutrition Facts

Per Serving:

294 calories; protein 18.4g; carbohydrates 47.1g; fat 10.4g; cholesterol 194.8mg; sodium 505.3mg. Full Nutrition

Reviews (48)

Most helpful positive review

Christina

Allstar

08/18/2014

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 zucchini...and it's healthy too!!!! Thanks for sharing. :) Read More

Helpful

(20)

Most helpful critical review

Amar Dutta

11/18/2018

maybe next time Read More

63 Ratings

5 star values: 35
4 star values: 17
3 star values: 5
2 star values: 1
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Christina

Allstar

08/18/2014

Helpful

(20)

SSwisher

10/01/2014

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 cup of Panko but kept the cheese and seasoning amounts the same (and ended up with enough left over for another zucchini). I used a Cajun seasoning blend instead of Italian since we had a spicy spinach and feta turkey burger with them but am sure the Italian would be just as tasty. We will definitely have again. Read More

Helpful

(7)

Carol Keller

08/10/2016

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 and fry in pan with Pam. So good and filling! Read More

Helpful

(5)

ktbell

05/24/2016

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. Read More

Helpful

(2)

Virginia F

09/16/2014

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. However I did not have regular Italian seasoning on hand so I used salt-free Italian seasoning. This may have been why the zucchini fries did not seem quite salty enough for my taste. The next time I make this recipe I will try using regular Italian seasoning or use Panko bread crumbs with Italian seasoning added. I think a little garlic powder would also add additional flavor. Read More

Helpful

(2)

Tricia

08/01/2016

Really good! Even my 9 year old picky eater liked them! Read More

Helpful

(1)

Lefty

08/07/2017

This recipe is great. Good way to use up those never-ending zucchinis!! I did use the bottom rack of oven to bake. I baked at 425 for 15 minutes. They browned very nicely. I'll definitely make this again. Read More

Helpful

(1)

Marcie Robinson

03/16/2019

Pretty good recipe. I'd tried other recipes that didn't add the Parmesan and they weren't as crisp or tasty. I'd suggest turning at about the 8 minute mark and again at the 13 minute mark for even browning and crispness. I'll make it again. Read More

Helpful

(1)

Mindy Lafferty

11/11/2016

Did not like the strong Italian season. Read More

Amar Dutta

11/18/2018

maybe next time Read More

More Reviews

Back to Baked Panko-Breaded Zucchini Fries

All Reviews for Baked Panko-Breaded Zucchini Fries

- of Reviews

Baked Panko-Breaded Zucchini Fries

Servings Per Recipe: 2
Calories: 293.7

% Daily Value *

protein: 37 %

carbohydrates: 15 %

dietary fiber: 16 %

sugars:

fat: 16 %

saturated fat: 20 %

cholesterol: 65 %

vitamin a iu: 19 %

niacin equivalents: 28 %

vitamin b6: 32 %

vitamin c: 54 %

folate: 22 %

calcium: 24 %

iron: 20 %

magnesium: 19 %

potassium: 17 %

sodium: 20 %

thiamin: 16 %

calories from fat:

*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.

Reviews for Photos of Baked Panko-Breaded Zucchini Fries

1 of 48

All Reviews

Christina

Allstar

08/18/2014

Helpful

(20)

SSwisher

10/01/2014

Helpful

(7)

Carol Keller

08/10/2016

Helpful

(5)

ktbell

05/24/2016

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.

Helpful

(2)

Virginia F