Crisp Zucchini-Panko Fries

Prep Time:
20 mins
Total Time:
40 mins

The zucchini can be replaced with 2 yellow squashes; 8 ounces haricots verts, trimmed, rinsed, and dried; or 2 portobello-mushroom caps, cut into 1/2-inch slices.


  • 2 large eggs

  • ½ cup toasted wheat germ

  • 2 cups panko, preferably whole wheat

  • 2 large zucchini (1 ½ pounds total), halved crosswise and cut into ½-inch wedges

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Whisk together eggs and 2 tablespoons water in a shallow bowl. Place wheat germ and panko in separate shallow bowls. Working with one wedge at a time, dip zucchini in wheat germ; coat in egg, then panko, pressing gently to adhere. Arrange in a single layer on 2 rimmed baking sheets. Drizzle with oil; season with 3/4 teaspoon salt and pepper to taste. Bake, rotating sheets and flipping zucchini halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

    Linda Pugliese
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