Baked Parmesan Zucchini Strings

Zucchini that's spiralized, breaded, and baked to crispy perfection. Toss it with some parmesan cheese, and you'll never eat zucchini another way again.

If you’re looking for a way to make all your zucchini disappear, we’d recommend this recipe.

Spiralized, breaded, and then baked to crispy perfection, our Parmesan Zucchini Strings are basically the healthy version of curly fries.

I’ve been seeing this recipe all over Pinterest this time of year, so I decided to tweak our crispy zucchini fries, and it was a match made in heaven. Especially with the creamy bbq sauce for dipping.

How to make Baked Parmesan Zucchini Strings

Preheat the oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.


Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel.

Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.


Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.

Serve warm. Our favorite dipping sauce is the one from this recipe and it’s pictured above.

Because of the moisture content in zucchini, these do not store well (they lose their crispiness in the fridge!). We’ve never had too many leftovers because they’re usually gobbled right up, but be aware that the longer they sit, the less crispy they’ll get.

The best zucchini spiralizer

I’ve been through quite a few spiralizers, and I haven’t loved any of them until I met this little one.

It’s small but mighty and at $12.99, it’s a great price, too. Handheld, easy to wash, and by far my favorite (this isn’t sponsored, I just love it).

Can I use frozen zucchini noodles with this recipe?

We would not recommend using anything but fresh zucchini noodles with this recipe. I’ve tried making it with frozen zucchini noodles, but they were too soggy to use in the recipe.

You can spiralize them yourself, or buy them in the produce section in some stores, but the moisture content in frozen zucchini noodles is too much to get crispy zucchini fries.

Related Article: Still can’t get enough zucchini? Try our Chicken Zucchini Casserole

Want more zucchini recipes? Try these:

Serves: 6

Baked Parmesan Zucchini Curly Fries

Zucchini that's spiralized, breaded, and baked to crispy perfection. Toss it with some parmesan cheese, and you'll never eat zucchini another way again.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 large eggs (beaten)
  • 1/3 cup flour
  • 2/3 cup bread crumbs
  • 1/2 teaspoon garlic powder
  • 3 Tablespoons grated Parmesan cheese
  • 12 ounces zucchini noodles

Instructions

  1. Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
  2. In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
  3. Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
  4. Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.

Tags

Cuisines
American
Courses
Appetizer
Side
Diet
vegetarian
pescetarian
Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

584 cal

Fat

9 g

Carbs

100 g

Protein

25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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