Cheesy Baked Zucchini Fries recipe (2024)

FAQs

Why are my zucchini fries soggy? ›

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

For the Zucchini Fries:

3 medium 7-inch zucchini cut into 1/2 inch x 3 1/2-inch “sticks” (about 1 1/4 pounds) 1/2 cup Panko breadcrumbs. 1/3 cup white whole wheat flour or all-purpose flour. 1/4 cup finely grated Parmesan cheese.

These Zucchini Fries are a great way to use up those extra vegetables. Plus, they're delicious, easy to make and a much healthier alternative to those greasy french fries.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

Salt and drain zucchini

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

Transfer the breaded zucchini onto a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really stick to the zucchini.

The best side dishes to serve with zucchini fries are tzatziki sauce, blooming onion, mozzarella sticks, Popeyes sweet heat sauce, poached egg, guacamole, potato rosti, cauliflower steaks, crispy chicken wings, garden salad, cheese dip, shrimp skewers, mushroom risotto, spinach artichoke dip, and BBQ ribs.

Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. If you're curious, try adding this soft, mild fruit to your diet today.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

Which is healthier french fries or baked potato? ›

Baked potatoes offer more nutritional value than fries because they still have skin. Potato skins are the most nutrient-dense part of a baked potato. Another benefit of heart-healthy baked potatoes is that they are not deep-fried in oil and grease like french fries.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Zucchini is generally safe for dogs to consume in moderation. It is best to feed your dog organic zucchini free of pesticides, which can be harmful to your pet. You can steam, roast, or boil zucchini to ease digestion, and be sure to cut the vegetable into small pieces to prevent choking.

Don't slice it too thin: This will lead to mushy pan-fried zucchini that won't hold its shape or crisp up. I recommend not slicing the pieces any thinner than ¼-inch, but ½ inch is even better. Add an extra minute of cooking for thicker pieces.

To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Zucchini thrives in a dry environment, so pop it into the crisper drawer whole, preferably in a plastic or paper bag with one end open for ventilation. The minimal humidity will keep it from going bad. Stored properly, it'll last one or two weeks, though you'll probably see the skin shrivel as the days pass.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.