Baked Zucchini Fries Recipe

These baked zucchini fries have a wonderful crumb coating made from a mix of Ritz crackers and panko bread crumbs – plus some Romano cheese adds fantastic flavor. We bake them until the zucchini is tender on the inside and the outside is light and crispy – just like I remembered from all those years ago!

Yield: 4 servings


1½ pounds fresh zucchini
½ cup all-purpose flour
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 whole eggs
1 tablespoon milk
1 sleeve Ritz crackers (3½ ounces in weight)
½ cup panko bread crumbs
½ cup grated Romano cheese
4 tablespoons extra virgin olive oil, divided
Non-stick cooking spray


  1. Preheat oven to 450 degrees F.
  2. Trim the ends and cut the zucchini in half. With a spoon, remove any large seeds. (Smaller seeds can stay if the zucchini are small.)
  3. Cut zucchini into thick French-fry sized pieces leaving skins on.
  4. Lay out three medium to large bowls.
  5. In the first place flour, salt and pepper.
  6. Visit Baked Zucchini Fries @ for full instructions.

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