These Crispy Oven Baked Zucchini Fries are one of my favorite ways to use fresh zucchini when it is plentiful in the summer. It’s so easy to prepare them by cutting into “fry” spears, stir up a simple crunchy coating and whisk up an egg white to help the coating adhere to the zucchini.
Everything goes right in the oven and bakes up tender inside, crispy and flavorful outside!
Use any veggie you like – yellow squash, carrots (they take a little longer to cook) or even old faithful potatoes (or sweet potatoes) for a nice change from traditional fries.
You can even use this coating as a creative new (and easy!) way to coat chicken pieces before baking. It’s so versatile, you’re going to want to keep this recipe handy all year round.
Be sure to check out the cooking video at InglesTable.com, too!
Crispy Oven Baked Zucchini Fries
2 large zucchini, washed & dried, ends trimmed (no need to peel)
¾ cup gluten-free bread crumbs
½ cup very finely grated Asiago cheese (can sub Romano or Parmesan)
¼ teaspoon garlic powder
Pinch of salt and pepper
1 egg white, lightly beaten with fork
1 – 2 tablespoons coconut oil (or other high heat oil like avocado oil)
Preheat your oven to 425F and lightly grease a large baking sheet.
Cut zucchini in half cross-wise, then cut each portion lengthwise into “fries”.
Combine bread crumbs, cheese, garlic powder, salt and pepper in a shallow bowl.
Add egg white to a separate shallow bowl; beat with fork.
Assembly line style, dip zucchini pieces into egg white, then into crumb mixture, then place on baking sheet. Repeat until all pieces are used.
Discard any leftover egg white and/or bread crumb mixture.
Drizzle fries with coconut oil, then bake 20-25 minutes, until browned and crisp.