Similar to the parmesan zucchini sticks, these fries don’t call for any hot oil. That’s right — they’re baked through-and-through and made even more delectable thanks to that Parmesan-herb breading. (Remember what we said about zucchini and this particular type of cheese — a match made in heaven!)
Like with the sticks, you cut your zucchini into quarters, lengthwise, to get that fry shape. To create that wonderful, crispy breading, combine Panko, Parmesan, some Italian seasoning and a little salt and pepper. Next, "dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat" (via Damn Delicious). From there, the fries just need to bake in the oven for 20 minutes or so, and then you’re good to serve them with your favorite dipping sauce.
Still have questions? Get the full rundown on one version of this recipe here.