Baked Parmesan Zucchini Curly Fries

Baked Parmesan Zucchini Curly Fries

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Baked Parmesan Zucchini Curly Fries – This healthful recipe combines bar food favorites–fried zucchini and curly fries–into one tempting package deal. Serve these baked zucchini fries with a easy dipping sauce made with ranch dressing and marinara sauce for a crowd-attractive appetizer or a issue dish for burgers, fowl or pizza. No depend what you serve them with, they may be a amusing way to consume more greens for kids and adults alike.

Baked Parmesan Zucchini Curly Fries

Recipe by Cameron Prestonz


  • 1 ½ teaspoons dried oregano

  • ¾ ounce Parmesan cheese, finely grated

  • 4 large egg whites, lightly beaten

  • ¼ teaspoon salt

  • ¼ cup lower-sodium marinara sauce

  • 1 cup panko (Japanese-style breadcrumbs)

  • Cooking spray

  • ¼ cup light ranch dressing

  • 12 ounces spiralized zucchini noodles

  • ¼ cup cornstarch


  • 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.
  • 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.
  • Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
  • Combine ranch and marinara in a shallow bowl; serve alongside the fries.

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