One Pan Crispy Zucchini Fries (Courgette Fries)
Quick, easy, crispy zucchini fries recipe (courgette fries), homemade with simple ingredients in one pan in 30 minutes. Full of breadcrumb topping, parmesan cheese and Italian herbs.
- 1/2 cup All-purpose flour
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 cup Breadcrumbs
- 1/3 cup Parmesan cheese Freshly grated
- 1 tbsp Italian seasoning
- 1 tsp Garlic powder
- Salt To taste
- Pepper To taste
- 3-4 Zucchinis Medium size, Washed, Patted dry, Cut into half inch sticks
- 1 tbsp Parsley Fresh, Roughly chopped
Preheat a dark baking tray (without foil or parchment paper) that's been sprayed generously with oil at 425 degrees F.
In a Ziploc bag, add all the "Flour Mixture" ingredients and mix until combined.
In a second Ziploc bag, add 2 eggs and whisk until combined.
In a third Ziploc bag, add all the "Breadcrumb Mixture" ingredients and mix until combined.
Coat the zucchini sticks one by one in the flour mixture, then egg mixture, and then thickly coat them in the breadcrumb mixture. This should be done individually for each zucchini stick. Don't just dump them in the Ziploc bags!
Place these coated zucchinis on the heated baking tray. It will start sizzling right away, which helps to make them crispy.
Spray tops with oil.
Bake at 425 degrees F for about 20 minutes. Broil in the final 5 minutes to make the tops golden brown and crispy too.
Garnish with fresh parsley and enjoy!
- Read all my tips above.
- Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for 1-2 days and reheated in the oven or air fryer.
Calories: 174kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 348mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 2mg