Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4 servings



Two large zucchinis, washed and cut into fry-like strips

1 cup breadcrumbs (preferably Panko)

1/2 cup grated Parmesan cheese

One teaspoon of garlic powder

One teaspoon of dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

Two large eggs, beaten

Cooking spray or olive oil



Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or olive oil.

Mix the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper in a shallow bowl. This is your coating mixture. In another shallow bowl, beat the eggs until well combined.

Dip each zucchini strip into the beaten eggs, allowing any excess to drip off. Roll the egg-coated zucchini strip in the breadcrumb mixture, pressing gently to adhere to the coating.

Ensure both sides are coated evenly. Place the coated zucchini strip onto the prepared baking sheet. Repeat the process with the remaining zucchini strips, arranging them in a single layer without overcrowding the baking sheet.

Lightly spray the coated zucchini strips with cooking spray or drizzle them with a small amount of olive oil. This will help them turn crispy during baking. Bake in the preheated oven for about 20 minutes, flipping the zucchini fries halfway through the cooking time. They should be golden brown and crisp on the outside.

Once baked, remove the zucchini fries from the oven and let them cool slightly before serving.


Nutrition Facts: (Note: Nutritional values are approximate and may vary based on serving size and specific ingredients used.) Serving Size: 1/4 of the recipe

Calories: 150

Total Fat: 6g

Saturated Fat: 2g

Cholesterol: 85mg

Sodium: 450mg

Total Carbohydrates: 17g

Dietary Fiber: 2g

Sugars: 3g

Protein: 9g