Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
25 Mins
Total Time:
50 Mins
Yield:
Serves 8

Serve these crispy zucchini fries to kick off a meal or as part of a fun appetizer spread, along with cured meats, cheeses, and olives. Any jarred marinara sauce will work for dipping, but our test kitchen prefers Rao’s brand. If you’re not a fan of marinara, substitute Alfredo sauce or pesto.

How to Make It

Step 1

Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.

Step 2

Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.

Step 3

Whisk together eggs and milk in a third shallow dish.

Step 4

Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.

Step 5

Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.