1 cup dry bread crumbs (use GF breadcrumbs to make these GF)*
¼ cup freshly grated Parmesan or Pecorino cheese (omit to make these dairy-free)
1 teaspoon garlic powder
½ teaspoon ground paprika
⅛ teaspoon dried oregano
⅛ teaspoon crushed red pepper
1 teaspoon sea salt
2 large eggs**
Unrefined, cold-pressed extra virgin olive oil spray
Instructions
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper and brush parchment with olive oil.
To cut your zucchini into fries, cut each zucchini in half crosswise. Cut each half lengthwise into halves or in thirds, and each one of those pieces into 4 sticks or into ½-inch wide sticks.
In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, paprika, oregano, red pepper and salt. In a separate shallow dish beat eggs very well.
One by one, dip each zucchini stick into the egg mixture, then into the bread crumb mixture. Shake to remove any excess and place on the baking sheet.
Once all are coated with breadcrumb mixture and on the prepared baking sheet, spray with olive oil.
Bake for 15-20 minutes, or until golden and crispy on the outside and soft on the inside, flipping over halfway to ensure browning on both sides. Serve plain or with marinara sauce or Ranch dressing.
Notes
*Do not use panko bread crumbs instead of the standard bread crumbs. They do not stick as well. **You can also dip the zucchini in olive oil instead of eggs for an egg-free version.
Recipe by Pamela Salzman at https://pamelasalzman.com/baked-zucchini-fries-recipe/