BrokeAss Gourmet

BrokeAss Gourmet

Parmesan Zucchini Fries

  • Prep Time 0:25
  • Cook Time 0:22
  • Estimated Cost $9.50

Crispy, salty French fries seem to be de rigeur in late-night diners, but, to tell the truth, I can take or leave regular French fries (sweet potato fries are different--I pretty much always take those, but they're hard to find in most diners). That said, I'll take a plate of zucchini fries any day. Crispy, batttered, fried zucchini, with little pots of creamy ranch or spicy marinara for dipping. Yes, please.

So, when Carly gave me a zucchini the size of my forearm from her garden, I knew a big batch of these was in order.

But since I don't love deep-frying (both unhealthy and hugely inconvenient), I made my zucchini fries simply and healthfully in the oven. Serve these as an appetizer with dips, or even as a side dish, alongside fish or chicken.


  • 2/3 cup flour Pantry
  • 1 tsp each salt and pepper Pantry
  • 2 eggs $1.50 for 6
  • 1 cup Panko or plain bread crumbs $2.50 for 12 oz.
  • 2/3 cup grated (not shredded) Parmesan, plus a few extra pinches for sprinkling $3.50 for 12 oz.
  • 2 medium or one very large zucchini(s), ends removed, cut into pieces the size of French fries $2

Recipe Serves 4


  1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment (or grease lightly with olive oil. Arrange the oven racks so they are in the middle and middle-lower part of the oven.
  2. Beat the eggs with 2 tbsp water and set aside.
  3. Place the flour in a shallow bowl (a pie dish works nicely), and stir in the salt and pepper, and set aside.
  4. Combine the Panko or bread crumbs with the Parmesan in a shallow dish (like the aforementioned pie dish) and stir well to combine.
  5. Arrange the ingredients in a line in this order: flour mixture, egg mixture, bread crumb-Parmesan mixture.
  6. To assemble the fries, dredge a piece of zucchini in the flour, shaking off excess. Then dip it into the egg, letting the excess drip away. Finally, Dip it into the bread crumb-Parmesan mixture, shaking off excess.
  7. Place the coated zucchini fry on on one of the parchment-covered pans, and repeat with the remaining zucchini and coatings.
  8. Bake the fries on the prepared racks for 12-13 minutes, then swich them, and bake for another 6-7 minutes.
  9. Let cool for 5 minutes, then serve the fries warm with tomato sauce or a creamy ranch-style dressing, for dipping.

Category: Meals

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What They're Saying

Blake Landau, on Jul 25, 02:28 PM, wrote:

I could really eat some of these right now! They look amazing, and love that you baked them (not fried). Yummyyyyyy!!!

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I’d be happy to accept a delivery of these right now for afternoon snack time.

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