Parmesan Zucchini Fries

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, battered, fried zucchini, with little pots of creamy ranch or spicy marinara for dipping. Yes, please.

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




2/3 cup flour pantry

1 teaspoon each salt and pepper pantry

2 eggs $1.50 for 6

1 cup Panko or plain bread crumbs $2.50 for 12 ounces



Total estimated cost of ingredients: $9.50



Preheat oven to 425 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.

Beat the eggs with 2 tablespoons of water and set aside.

Place the flour in a shallow bowl (a pie dish works nicely), stir in the salt and pepper, and set aside.



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.

Place the coated zucchini fry on one of the parchment-covered pans and repeat with the remaining zucchini and coatings.

Bake the fries on the prepared racks for 12-13 minutes, then switch them, and bake for another 6-7 minutes.

Let cool for 5 minutes, then serve the fries warm with tomato sauce or a creamy ranch-style dressing for dipping.

Recipe serves 3-4.

For more Brokeassness, visit
