Parmesan Crusted Zucchini Fries

By Lacey Vilhauer | Lacey’s Pantry

Servings: 4-6

Total time: 30-40 minutes

Ingredients:

6-8 large to medium sized zucchini

1 cup of panko bread crumbs

1 cup of parmesan cheese, grated

1 tsp kosher salt

½ tsp black pepper

2 tsp dry parsley

1 tsp dry oregano

1 tsp dry basil

½ tsp garlic powder

¼ cup mayonnaise

2 Tbsp olive oil

Cooking spray

Instructions:

Preheat oven or air fryer to 375 degrees Fahrenheit.

If using an oven, move the oven rack to the top of the oven for browning purposes. Line a sheet tray with foil and place a cooking rack on top to allow the moisture from the zucchini to drain off while cooking. Spray the rack with cooking spray.

Trim the ends of the zucchini and cut each squash in half lengthwise, and slice each length into french-fry sized wedges. Cut all of the fries in and set aside.

In a large bowl, mix panko, parmesan and spices together. Mix mayonnaise and olive oil in a separate bowl. Lay out the zucchini pieces on a sheet pan or cutting board and use a pastry brush to coat the pieces with the mayonnaise mixtures.

Next, pick up each zucchini piece and hold them over the panko mixture bowl; use your other hand to sprinkle the breading mixture over the zucchini piece, allowing the breading to stick to the mayonnaise coating. Set each zucchini fry on the cooking tray, or in your air fryer, cut side up. When all the zucchini is breaded, place in oven or air fryer and bake for 15 minutes, then rotate the pan and bake another 15 minutes until browned. If using an air fryer, cook for 15 minutes and check for doneness. You may needed work in batches to cook all the fries in a single layer they do not stick to each other. Remove from oven or air fryer and serve with ranch dressing.