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Zucchini Fries

  • prep: 15 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 3/4 cup shredded Parmesan (2 1/4 ounces)
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 2 large egg whites
  • 2 large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges

Directions

  1. Step 1

    Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a medium bowl, lightly beat egg whites.

  2. Step 2

    Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper; serve immediately.

Source
Everyday Food, June 2011

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Reviews (6)

  • 5 Jul, 2014

    Made this for the first time today. Turned out great! I read the reviews and saw that people had a hard time with the breading sticking. Watch the video. Do it exactly like she does and it will work!

  • 13 Jun, 2014

    I also had a hard time getting the panko and parmesan to stick. So I read the reviews, and saw that lots of others experienced the same issue, and using flour before the egg white was the solution. Unfortunately, the panko was completely soggy at that point. Fail.

  • 10 Jun, 2014

    Very disappointed with the recipe - a waste of parmesan cheese and panko crumbs! Watched the video and nothing was said about the coating not sticking, which was my experience. Next time I will use some flour - hopefully the results will be better.

  • 8 Jun, 2014

    Yes, I like to dip them in flour first, also.

  • 14 Mar, 2013

    I love these! It feeds my fried zucchini cravings with a lot less guilt. I do dredge them in flour first, then the egg. I find they get crispier that way. Great dipped in a little ranch. Thanks EDF!

  • 23 Jun, 2011

    Even though the zucchini wedges were dipped in egg whites, I had a problem getting the panko crumbs to stick....they kept sliding off. Would like to hear from others who tried this recipe. The wedges were tasty but would have been crispier if more of the crumbs had adhered.