Target: 6 × 4 inches · landscape

Parmesan-Crusted Zucchini Fries

51 min · 4 servings

Ingredients

□ 2 lb medium zucchini

□ 1 tsp kosher salt

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 tbsp water

□ 1 cup panko breadcrumbs

□ 1/2 cup finely grated Parmesan

□ 1 tsp garlic powder

□ 1/2 tsp smoked paprika

□ 1/4 tsp freshly ground black pepper

□ 1 tbsp olive oil

□ 1/2 cup marinara sauce, warmed, for serving

Directions

1. Cut zucchini into even batons, salt in a colander for 15 minutes, then blot very dry. Heat oven to 450 F with a sheet pan inside, or preheat air fryer to 400 F.

2. Set out flour and whisked egg with water. Mix panko, Parmesan, garlic powder, paprika, and pepper in a third dish.

3. Coat dry batons in flour, egg, then crumbs. Oil the hot pan or air-fryer basket and arrange in one uncrowded layer.

4. Bake 12 to 16 minutes, turning after 8, or air fry 8 to 11 minutes per batch; turn halfway and cook until deeply golden.

5. Warm marinara gently and serve beside the zucchini fries as soon as they leave the oven or air fryer.

Cook’s note: Dry zucchini well and leave gaps between batons so the coating browns instead of steaming.