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Baked Parmesan Zucchini Curly Fries

  • 30 m
  • 45 m
Robin Bashinsky
“This healthy recipe combines two bar food favorites—fried zucchini and curly fries—into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike.”


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


  • 1 Preheat oven to 425°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.
  • 4 Combine ranch and marinara in a shallow bowl; serve alongside the fries.
  • Tips: Finely grate Parmesan using the medium holes of box grater (you should get about ¼ cup).
  • Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 3 medium or 2 large zucchini for 12 ounces of zoodles.
  • Equipment: Parchment paper
ALL RIGHTS RESERVED © 2019 Printed From 11/11/2019