Panko Parmesan Zucchini Fries

By rossboys

Darlene Zimmerman for HeartSmart

Ingredients

• 3 3 1 3" 1/2" (about 1 lb) cut into 3" x 1/2" strips
• 3 3 3 Tbsp all-purpose flour
• 1/2 1/2 1/2 tsp garlic powder
• 1/2 1/2 1/2 tsp onion powder
• 1/4 1/4 1/4 tsp dry mustard
• 1/4 1/4 1/4 tsp ground black pepper
• 1/8 1/8 1/8 tsp cayenne pepper
• 3/4 3/4 3/4 C low-fat buttermilk
• 1-1/2 1-1/2 1-1/2 C panko bread crumbs
• 1/2 1/2 1/2 C grated Parmesan cheese
• 1 1 1 Tbsp olive oil
• Vegetable oil cooking spray
• 1/4 1/4 1/4 tsp salt

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from google.com

Preparation

Step 1

Preheat the oven to 425 deg. Cut zucchini into strips.

In a plastic sealable bag, combine flour, garlic powder, onion powder, dry mustard, black pepper and cayenne pepper. Add the zucchini and shake to coat. Transfer to a plate and repeat with remaining zucchini. Place buttermilk in a medium-sized shallow bowl. In a shallow dish or pie plate, combine the panko crumbs and Parmesan cheese.

Dip the floured zucchini in the buttermilk and then dredge in the panko mix and place on a large cutting board. Pour olive oil onto a large, rimmed baking sheet. Place the baking sheet in the preheated oven and heat for 2 minutes. Remove the sheet from the oven and tilt to coat the pan evenly with the oil. Arrange zucchini strips on the sheet and spray lightly with cooking spray.

Bake until the coating is crisp and lightly browned and the zucchini is tender but not mushy, about 16 to 22 minutes. Remove from the oven and season with salt.