Baked Parmesan Zucchini Curly Fries

This wholesome recipe combines two bar meals favorites–fried zucchini and curly fries–into one tempting package. Serve these baked zucchini fries with a easy dipping sauce made with ranch dressing and marinara sauce for a crowd-appealing appetizer or a aspect dish for burgers, chook or pizza. No be counted what you serve them with, they may be a fun manner to devour extra greens for kids and adults alike.


Baked Parmesan Zucchini Curly Fries



  • Cooking spray
  • 4 large egg whites, lightly beaten
  • ¼ cup cornstarch
  • ¾ ounce Parmesan cheese, finely grated
  • 1 cup panko (Japanese-style breadcrumbs)
  • 12 ounces spiralized zucchini noodles
  • 1 ½ teaspoons dried oregano
  • ¼ cup light ranch dressing
  • ¼ teaspoon salt
  • ¼ cup lower-sodium marinara sauce


See Also: Buttermilk Blueberry Breakfast Cake



  1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
  2. Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
  3. Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
    Combine ranch and marinara in a shallow bowl; serve alongside the fries.

Teresa K. Huffman

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