Baked Zucchini Fries are crispy and seasoned on the outside, tender on the inside, and a delicious and healthy alternative to potato fries. Serve with your favorite dipping sauce and even your kids will be asking for seconds!
1/8teaspoonred pepper flakesoptional - if you like a little heat
1cupmilkI used 2%
2cupspanko breadcrumbs seasoned with pepper & lemon pepper
Cut your zucchini into approximately 3" pieces, about the size of your finger.
Put the zucchini pieces into a colander over a bowl and sprinkle with salt. Let them drain for at least an hour.
After the hour (or so) is up, rinse the zucchini with cool water and pat them dry with paper towel.
Preheat the oven to 425 degrees.
Line a baking sheet with foil and lightly spray with olive oil. Or use a silicone baking mat. Set aside.
In one bowl, combine the flour, garlic salt, onion powder & red pepper flakes. Mix to combine.
In another bowl, combine egg and milk. Whisk to combine.
In a third bowl, combine the panko and seasonings. Mix to combine.
Set up an assembly line - flour mix, egg mix, panko mix.
Dip each piece of zucchini first into the flour, then the egg, then the panko. Fully coating each piece.
Line the prepared zucchini pieces onto the prepared baking sheet in a single layer.
Bake for 10 minutes until they start to brown. Check on them and flip each one. Bake for another 10 minutes or so until golden brown and crispy.
Depending on zucchini size, this should serve 2-4 as a side dish.I HIGHLY recommend keeping one hand dry, one hand wet while dredging the zucchini. You'll be happy you did.I make a simple dipping sauce of Ranch dressing mixed with Frank's Red Hot Sauce.