Description
These easy baked zucchini fries feature Parmesan-crusted zucchini baked until hot and crispy and dunked in a smoky, spicy ketchup. You’ve gotta try these!
Ingredients
Units
Scale
For the Smoky Ketchup:
- 1/8 cup barbecue sauce (I like The New Primal BBQ)
- 1 tablespoon ketchup ( I like Primal Kitchen or Tessemaes)
For the Zucchini Fries:
- 2 medium zucchini, halved crosswise and cut into 1/4 inch sticks
- 1 1/2 cups panko breadcrumbs (or substitute gluten-free breadcrumbs)
- 1/4 cup parmesan cheese, grated
- 1 – 2 tablespoons spice blend (I like a mixture of salt, pepper, garlic powder, smoked paprika and cayenne)
- 1 egg, preferably pasture raised
Instructions
For the Zucchini Fries:
- In a medium shallow bowl, combine breadcrumbs, parmesan cheese and spice blend.
- In a separate shallow bowl, crack egg and beat until smooth. Season egg mixture with salt and pepper.
- Thoroughly coat each zucchini in the beaten egg (letting any excess drip off) and then in the seasoned breadcrumb/cheese mixture (pressing to adhere).
- Transfer dredged zucchini pieces to a lined baking sheet and drizzle (or spray) with olive oil.
- Bake in preheated 450 degree oven for 20 – 25 minutes, rotating the baking sheet halfway through.
- When the zucchini fries are browned and crispy, remove from the oven and immediately sprinkle with salt.
For the Smoky Ketchup:
- In a small bowl, combine the ketchup and barbecue sauce, stirring well.
Notes
Plan on about one zucchini per person. This recipe easily doubles or triples.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: recipe
- Method: oven
- Cuisine: American
The panko is perfect for zucchini. And that ketchup! I kicked mine up a bit with habanero Tabasco sauce. Perfection!
So glad you tried the recipe, Lisa! I think a little hot sauce in the ketchup sounds delightful.