🌿 Mediterranean Zucchini Fries
🧾 Ingredients
- 2 medium zucchini
- 1/2 cup whole wheat breadcrumbs (or regular / panko)
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & black pepper, to taste
- 2 eggs, beaten
- 1–2 tbsp extra virgin olive oil (for drizzling)
👩🍳 Instructions
- Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.
- Cut zucchini into fry-shaped sticks. Pat them dry to remove excess moisture.
- In one bowl, beat the eggs.
- In another bowl, mix breadcrumbs, Parmesan, oregano, garlic powder, paprika, salt, and pepper.
- Dip each zucchini stick into egg, then coat in breadcrumb mixture.
- Arrange on the baking tray in a single layer.
- Lightly drizzle or spray with olive oil.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
🍽️ Description
These zucchini fries are a healthier alternative to traditional fries, inspired by Mediterranean flavors. Baked instead of fried, they’re crunchy, savory, and packed with herbs and olive oil goodness—perfect for dipping and sharing.
🥣 Optional Mediterranean Dip
Mix together:
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove (minced)
- 1 tbsp fresh dill or mint
- Salt to taste
💡 Tips
- Don’t overcrowd the tray—this helps them crisp up
- For extra crunch, use panko breadcrumbs
- Add chili flakes for a spicy kick
- Serve immediately for best texture
❓ Q & A
Q: Can I make these in an air fryer?
Yes! Cook at 200°C (400°F) for 10–15 minutes, shaking halfway.
Q: Are they low-carb?
To make them low-carb, use almond flour instead of breadcrumbs.
Q: Can I make them vegan?
Use plant milk instead of eggs and skip Parmesan or use vegan cheese.
Q: Why are my fries soggy?
Too much moisture—make sure to pat zucchini dry well before coating.
Q: Can I store leftovers?
Best eaten fresh, but you can reheat in oven or air fryer to crisp again.
