GF Parmesan Rosemary Zucchini Fries

GF Parmesan Rosemary Zucchini Fries are baked with gluten-free Panko breadcrumbs, fresh chopped rosemary and parmesan cheese. They are such an easy snack to make, and takes only 20 minutes to bake. Serve with ranch dressing or warm marinara sauce and viola. You have the perfect bite sized snack or side dish to eat and day of the week.

WHAT ARE ZUCCHINI FRIES?

Zucchini fires are like French Fries, but without all the loaded starch and carbs. They are healthy and taste delicious. Once you try this GF Parmesan Rosemary Zucchini Fries you will be instantly hooked. They are golden, cheese and baked to ultimate perfection.

WHAT I LOVE ABOUT GF PARMESAN ROSEMARY ZUCCHINI FIRES

What I love most about this easy recipe is that it calls for only a handful of ingredients. There is no need to deep-fry as they are baked in the oven, which makes these so much healthier to eat. As a result, it is considered low in calories.

THE SPECIAL SECRET FOR SUCCESSFUL ZUCCHINI FRIES

First of all, Parmesan cheese is my first secret ingredient. Because zucchini has a very mild flavor, you really need to use ingredients that help showcase the zucchini and give in flavor. The parmesan cheese also helps the panko coating get extra crispy and crunchy. My second secret ingredient is rosemary. I am all about using fresh herbs whenever I can. The rosemary takes these zucchini fries up a notch.

THIS RECIPE DOES TAKE ABOUT 20 MINUTES TO ASSEMBLE

I do just have t tell you all that this does take a little bit of time to assemble. After the zucchini has been cut into strips, you need to coat it evenly into the egg wash, then shake off any excess, then add the fries into the panko breadcrumb mixture. Coat evenly and make sure you press down so that all the yummy topping doesn’t come off.

HOW TO CUT ZUCCHINI FRIES?

This is a how to on the easiest method to cut and slice fresh zucchini to make perfect zucchini fries. First, rinse the zucchini with cold water. Then, slice off the ends and take about a half an inch off. Next, using a sharp knife, cut the zucchini slices vertically and try to keep them no wider than a half inch thick.

It is so important to keep the consistency the same so that every piece of zucchini cooks evenly and correctly. If you cut too thick, they will not bake properly. If cut too thin, they will be too soft.

For this recipe I used 1 medium sized zucchini. The plus is that you can double or even triple with recipe without much more effort. Try to arrange and cut the zucchini so that they are about 3 inches long. The length also needs to be the same to properly cook and bake.

WHAT TO DIP ZUCCHINI FRIES IN?

• Garlic Aioli
• Siracha Sauce
• Ranch or Spicy Ranch
• Avocado Dressing
• Marinera Sauce

FREQUENTLY ASKED QUESTIONS

1). CAN I USE AN AIR FRYER?

Of course you can use an Air Fryer instead of baking in the oven. Here is my recommendation for the best air fryer on the market.

2). WHAT TO SERVE WITH THIS RECIPE?

This recipe is best served with a main dish or with other appetizers. You could also do an appetizer themed night which I truly enjoy. This would go great with my GF Broccolini Kale Caesar Salad.

3) A FEW TIPS FOR BREADING-

1. Thinly coat the zucchini with seasoned flour. Generously season with salt and pepper.
2. Dip them into the egg wash.
3. Coat them with a thick layer of the seasoned gluten-free breadcrumbs.
4. When it comes to the breadcrumbs- do each fry individually. I find it best to use a shallow bowl that makes it easy to roll the zucchini fires around in the breadcrumbs.
5. You might need to add a little extra breadcrumbs for the last few fries depending on how you thickly you coat them.

4). CAN I SAVE THE LEFTOVERS?

This is one situation where I would not recommend saying these or freezing them. This recipe is best served right out of the oven.

HOW DO YOU KEEP GF PARMESAN ROSEMARY ZUCCHINI FRIES FROM GETTING SOGGY?

To prevent them from getting soggy, I recommend that you either bake or air fry. If you deep fry these, they tend to get rather soft and mushy, and do not have that crispy crunch that is so needed with these fries.

Another tip is that Zucchini fries are best when served fresh. They will become soft in texture as they cool down.

WHY USING ENOUGH COOKING SPRAY IS IMPORTANT-

If the zucchini fires stick the baking pan, don’t just try to rip it off. Use an offset spatula to loosen it. Generously spray the wire rack to avoid the fries from sticking.

DO YOU PEEL THE SKIN FOR ZUCCHINI FRIES?

The great thing is that you don’t have to peel the zucchini. If you do not like the skin, you can definitely remove it, but I find they taste better leaving the skin on. Plus, the skin adds color and texture, and it also saves on prep time.

INGREDIENTS NEEDED-

• 3 Large Eggs
• 1 Cup GF Flour- Cup 4 Cup
• 1 Cup Gluten-Free Panko Bread Crumbs
• 1/4 Cup Grated Parmesan Cheese
• 4 Sprigs Fresh Rosemary chopped
• Season with salt and pepper
• 1 Medium Zucchini

INSTRUCTIONS ON HOW TO MAKE GF PARMESAN ROSEMARY ZUCCHINI FRIES-

• Preheat oven to 425 F.
• Line a large baking sheet with aluminum foil.  Place a wire rack on top and coat with cooking spray.
• Whisk the eggs and set aside.
• Add the  gluten-free panko bread crumbs, parmesan cheese, chopped rosemary and salt and pepper to a shallow dish and set aside.
• Start by adding the zucchini fries one a time in a thin coat of flour. Make sure you shake off any excess flour.
• Working in batches, toss the zucchini in the egg wash mixture, then toss the zucchini into the breadcrumbs.  Make sure to press to adhere.
• Transfer to a wire rack.
• Bake for about 20-25 minutes until golden and crispy.  Mine took 20 minutes.
• Flip the zucchini strips half way thought cooking so that each side is crunchy and evenly cooked.

GF Parmesan Rosemary Zucchini Fries

Print Recipe

★★★★★

5 from 3 reviews

GF Parmesan Rosemary Zucchini Fries are baked with gluten-free Panko breadcrumbs, fresh chopped rosemary and parmesan cheese. They are such an easy snack to make, and takes only 20 minutes to bake. Serve with ranch dressing or warm marinara sauce and viola. You have the perfect bite sized snack to eat and day of the week.

• Author: Allie
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Total Time: 40 Minutes
• Yield: 16 1x
• Category: Side Dishes
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 Large Eggs
• 1 Cup Gluten Flour- Cup 4 Cup
• 1 Cup Gluten-Free Panko Bread Crumbs
• 1/4 Cup Grated Parmesan Cheese
• 4 Sprigs Fresh Rosemary chopped
• Season with Salt and Pepper
• 1 Medium Zucchini

Instructions

• Preheat oven to 425 F.
• Line a large baking sheet with aluminum foil.  Place a wire rack on top and coat with cooking spray.
• Whisk the eggs and set aside.
• Add the  gluten-free panko bread crumbs, parmesan cheese, chopped rosemary and salt and pepper to a shallow dish and set aside.
• Working in batches, toss the zucchini in the egg wash mixture, then toss the zucchini into the breadcrumbs.  Make sure to press to adhere.
• Transfer to a wire rack.
• Bake for about 20-25 minutes until golden and crispy.  Mine took 20 minutes.
• Flip the zucchini fries half way thought cooking so that each side is crunchy and evenly cooked.

Notes

• This recipe is best served right out of the oven.

Keywords: GF Parmesan Rosemary Zucchini Fries, Side Dishes, Appetizers, Gluten-Free, Summer, Vegetables, Zucchini, Baked

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