Oven-Baked Zucchini Fries with Parmesan are really a sleeper hit of a side dish. They couldn’t be any simpler or quicker to make, or any tastier to eat, especially during peak summer veggie months. Be sure to flip on the broiler for just a few minutes at the end so they crisp up a bit. Zucchini fries are best served right out of the oven, so save these for last. Just don’t burn your tongue!
Heat the oven to 400°F. Nest a cooling rack into a baking sheet; lightly mist the baking rack with cooking spray.
Beat the egg white in a small bowl until frothy. Add the italian seasoning, pepper, garlic powder, and onion powder and beat until incorporated. Place the parmesan cheese into a second bowl.
Dip a zucchini wedge into the egg whites, then dip the wedge into the grated parmesan cheese. Place the parmesan coated zucchini wedge upright onto the baking sheet. Repeat with the remaining zucchini wedges.
Bake 15 minutes, or until the zucchini is tender but not soft, and the cheese has melted. Flip the oven to broil and broil 2-3 minutes until the cheese is golden brown.
Remove the baking sheet from the oven and sprinkle the zucchini fries with the salt. Serve immediately.
Notes
Grate the cheese on the smallest holes of a standard box grater for best texture.
Use pre-grated parmesan cheese, but make sure it's finely grated with no additives (which will prevent the cheese from grating).
Zucchini fries don't need a sauce, but you can't go wrong with classic marinara.
These do not store and reheat well. Make only as much as you'll eat for dinner.