Crispy baked zucchini fries You can't go wrong with these delicious parmesan and breadcrumb coated zucchini chips. Baked until golden, they are crunchy on the outside and tender on the inside. Lunch Snack Print this recipe Details Serves: 4Number of ingredients: 7Difficulty: EasyTo prep: 10 minutesTo cook: 45 minutes Nutrition per servingEnergy: 1042kJ Protein: 12gTotal fat: 8.5gSaturated fat: 2.4gCarbohydrate: 29gFibre: 3.3gSodium: 256mgExchanges: 2 Ingredients 2 large zucchini, washed and cut into chip size rectangles ¾ cup panko breadcrumbs ¼ cup freshly grated parmesan cheese (optional) Pinch of paprika, chilli or garlic powder (optional) 2 eggs, whisked 4 tablespoons plain flour Canola oil spray Method Preheat the oven to 220°C non-fan forced or 200°C fan forced and line a large baking tray with baking paper. Set up three stations: flour in a bowl, whisked eggs in a bowl, and breadcrumbs mixed with optional grated parmesan cheese (and other herbs if desired) in a shallow dish Pat zucchini chips dry with paper towel. Toss each zucchini chip in the flour bowl to coat, followed by the whisked eggs, and lastly dredge through the breadcrumb and cheese mix, ensuring all sides are fully coated. Place chips on the baking tray, making sure they do not touch. Sprinkle leftover breadcrumbs on top. Spray with oil. Bake at 35-40 minutes, until golden brown.
