Baked Parmesan Zucchini Curly Fries
Ingredients
- Cooking spray
- ¼ cup cornstarch
- 4 large egg whites
lightly beaten
- 1 cup panko
Japanese-style breadcrumbs
- ¾ ounce Parmesan cheese
finely grated, see Tip
- 1 ½ teaspoons dried oregano
- 12 ounces spiralized zucchini noodles
see Tip
- ¼ teaspoon salt
- ¼ cup light ranch dressing
- ¼ cup lower-sodium marinara sauce
Directions
- 1
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
- 2
Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
- 3
Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
- 4
Combine ranch and marinara in a shallow bowl; serve alongside the fries.
Baked Parmesan Zucchini Curly Fries
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About this Recipe
Craving that crispy bar food experience but want to skip the deep fryer? These Baked Parmesan Zucchini Curly Fries transform two classic favorites—fried zucchini and crispy curly fries—into one delightful, healthier dish that everyone will love. It's the ultimate way to enjoy indulgent flavors without the guilt.This recipe brilliantly combines the satisfying crunch of a perfectly baked coating with the fresh, tender taste of zucchini, all while achieving irresistible crispiness in the oven. The secret lies in a flavorful panko and Parmesan crust that ensures every curly fry emerges golden brown and wonderfully textured. It’s a clever, crowd-pleasing appetizer or side that effortlessly sneaks in extra vegetables, making it a win for both kids and adults.Prepare for a truly tempting fusion where fresh zucchini meets a golden, savory crust. Each curly fry is coated in a delicious blend of panko breadcrumbs, finely grated Parmesan cheese, and aromatic dried oregano, baked until irresistibly crisp. When you bite into one, you'll find a tender interior perfectly complementing the crunchy exterior, all without any of the greasy heaviness of deep-frying. Served with a tangy, creamy dipping sauce crafted from light ranch and lower-sodium marinara, these baked zucchini fries offer a fantastic balance of flavors and textures. They're a fun and wholesome alternative that even the pickiest eaters will embrace, proving healthy can be delicious.Feel free to experiment with your seasoning blend; a touch of garlic powder or dried basil could complement the dried oregano beautifully. While Parmesan delivers its signature nutty, salty bite, a similar hard, grating cheese could offer a slightly different nuance. For the dipping sauce, if you don't have light ranch, a Greek yogurt-based dip would offer a similar creaminess, or you can adjust the marinara to your preferred flavor profile.These versatile baked zucchini curly fries are perfect as a satisfying appetizer for your next gathering, or as a fun, healthier side dish alongside grilled burgers, roasted chicken, or even your favorite homemade pizza for a welcome veggie boost.