Baked zucchini fries appetizer paired with a homemade honey mustard dipping sauce. This recipe makes crispy & crunchy sticks using panko breadcrumbs.


3 medium zucchini, (1 pound, 454g)
1 cup panko breadcrumbs, (72g, 2 1/2 ounces)
1/2 cup parmesan cheese, (40g, 1 1/4 ounces) thinly shredded
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt, (3g)
3/4 teaspoon dried oregano
1/2 cup all-purpose flour, (72g, 2 1/2 ounces)
2 large eggs, whisked
2 tablespoons dijon mustard, (30ml)
2 tablespoons mayonnaise, (30ml)
1 teaspoon honey, (5ml)
1 teaspoon apple cider vinegar, (5ml)
2 teaspoons water, (10ml)
1/4 teaspoon black pepper
1 tablespoons chopped basil


  1. Set oven rack to the center position. Preheat oven to 425°F (218ºC).
  2. Line a baking sheet with parchment paper or foil and place a metal rack on top. Lightly apply nonstick cooking spray or grease with vegetable oil to the rack.
  3. Cut each zucchini into 12 pieces, 3 to 4-inches long, 1/2 to 3/4-inches wide. There should be about 36 pieces total.
  4. Mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano together in a shallow bowl. Set aside for the breading station.
  5. Create a breading station: 1 bowl containing flour, 1 bowl containing whisked eggs, and 1 bowl containing breadcrumb mixture.
  6. Dip each piece of zucchini as follows; first in the flour and shake off excess, then in the egg, and finally in the bread crumb mixture pressing down and coating each side.
  7. Place breaded zucchini on the metal rack once coated. Repeat with the remaining zucchini pieces.
  8. Bake until golden brown, 12 to 15 minutes. You do not need to flip the zucchini fries unless you are baking directly on the sheet tray, turn halfway through baking.
  9. Combine mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and basil in a small bowl.
  10. Serve baked zucchini fries immediately with the mustard basil dipping sauce.

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