Baked Parmesan Zucchini Fries without Breadcrumbs
Small zucchini spears dipped in egg and grated Parmesan, baked in a single layer until the coating sets and the vegetable is tender.
Ingredients
Fries
- 2 medium zucchini 12–16 ounces total
- ¾ cup Parmesan finely grated
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon salt
Instructions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment. Cut each zucchini crosswise in half, then each half lengthwise into 8 narrow spears, about 16 per vegetable.
- Sprinkle the spears lightly with ¼ teaspoon salt, wait 5 minutes, and pat dry. Beat the egg in a shallow dish. Mix Parmesan, garlic powder, and optional chili flakes in another.
- Dip each spear in egg, shake away excess, and press into the cheese mixture. Set apart on the tray without overlapping. Discard unused mixture that contacted raw egg.
- Bake for 20–25 minutes until the coating is set and golden in places and the zucchini is tender. Turn gently midway only if the coating releases cleanly. Rest 3 minutes and serve promptly in 4 portions.
Notes
Approximately 32 small spears, or 8 per side portion. The cheese edges are crispest fresh from the oven; the zucchini centers remain tender.