Is anyone else hard core struggling to eat healthy this month? I mean honestly, the amount of super delicious but super not food for you take out we've been ordering is just getting embarrassing at this point. So WHAT to do when you get that hankering for deep fried potato fries but you gotta stick to healthy January?
Ahem. Introducing panko crusted zucchini fries!
Seriously though. Whenever I get that craving for a red container of greasy goodness from a certain Golden Arches restaurant, I whip up a batch of these! The panko (and parmesan!) crust gives them a nice, crunchy outside, while staying soft and tender on the inside.
Oh also, in case you're wondering, I did use zucchini and yellow squash for more color. I included this in the recipe but you can do one or the other, or both 👍🏻
Scroll down for the quick, easy, and oh so delicious panko crusted baked zucchini fries recipe below!
Panko Crusted Baked Zucchini Fries
- Total Time: 30 minutes
- Yield: Serves 3-4 1x
Description
Quick, easy 30 minute zucchini fries with a golden parmesan panko crust.
Ingredients
- 2 ½ lbs zucchini and yellow squash, quartered and cut into 3(ish)-inch pieces
- ½ cup parmesan cheese, shredded
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ cup panko
- Optional garnishes: Fresh parsley, roughly chopped
Get Recipe Ingredients
Instructions
- Preheat oven to 400°F. Grease a large rimmed baking sheet.
- In a small bowl, mix together parmesan cheese, salt, pepper, paprika, garlic and panko together until thoroughly combined.
- In a large bowl, toss zucchini and squash with the olive oil. Add panko mixture and toss until even coated. Spread in an even layer on the prepared baking sheet.
- Bake for 20-25 minute until veggies are tender. Broil on high for 2-3 minutes until panko starts to brown.
- Remove from heat. Garnish with fresh parsley. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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