Baked Parmesan Zucchini Curly Fries Recipes

BAKED ZUCCHINI CURLY FRIES

Baked Zucchini Curly Fries image

Spiralized and breaded zucchini is baked up into a crispy side dish with a little kick.

Provided by fabeveryday

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
3 medium zucchini, spiralized and cut into 6-inch pieces
¼ cup cornstarch
2 large eggs, beaten
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons paprika
1 teaspoon seasoning salt
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
Combine spiralized zucchini and cornstarch in a bowl and toss to combine. Place beaten eggs in a shallow dish. Stir panko bread crumbs, Parmesan cheese, paprika, seasoning salt, cayenne, and garlic powder together in a second shallow dish.
Working in batches, lightly dredge zucchini in the eggs, shaking off the excess before dredging in the bread crumb mixture. Spread zucchini out in a single layer on the prepared baking sheets. Spray the top of the zucchini with more nonstick cooking spray.
Bake until crispy and golden, 10 to 12 minutes. Serve hot and fresh.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 21.7 g, Cholesterol 64.9 mg, Fat 3.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 1.3 g, Sodium 325.8 mg, Sugar 2 g

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries image

These crunchy and low-fat veggie fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
2 large eggs
2 1/2 cups panko breadcrumbs (see Cook's Note)
1/2 cup finely grated Parmesan
1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

Steps:

Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

BAKED ZUCCHINI PARMESAN FRIES

Baked Zucchini Parmesan Fries image

A super easy recipe for baked zucchini Parmesan fries. Made with almond and coconut flours, this is a flavorful appetizer or side dish everyone will love!

Provided by Megan Olson

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup coconut flour
2 egg whites
¼ cup water
1 cup almond meal
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon ground black pepper
4 zucchini, quartered lengthwise
1 teaspoon chopped fresh parsley

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Pour coconut flour into a bowl.
Whisk egg whites and water together in a bowl.
Combine almond meal, Parmesan cheese, Italian seasoning, and pepper in another bowl.
Dredge batches of zucchini in coconut flour using tongs. Dip in beaten egg whites; toss in almond meal mixture until coated. Arrange on the lined baking sheet.
Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 5.4 g, Cholesterol 2.2 mg, Fat 7.9 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 63.4 mg, Sugar 1.6 g

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