Parmesan Zucchini Fries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Sizzling veggie fries can be yours at home, baked in the oven—no deep fryer required.
Ingredients
- 1 1/2 lb. zucchini
- 1/2 c. all-purpose flour
- 2 tsp. kosher salt
- 3/4 tsp. ground black pepper
- 3 large eggs
- 1 1/2 c. panko or plain bread crumbs
- 1/2 c. grated Parmesan cheese
- 1 tbsp. chopped dill (optional)
Instructions
- Preheat oven to 425 degrees F. 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 long.
- Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 teaspoon salt, and 1/2 teaspoon. pepper. In the second bowl, whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 teaspoon 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 panko 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 panko coating is golden and crisp, 7 to 12 minutes more.
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