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 to eat and day of the week.
- 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
- 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