Recipe detail

Vegetables Zucchini Fries

1. 6. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Vegetables

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 210 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 210 °C
ventilator icon 100 %
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Ingredients - number of portions - 2

Name Value Unit
zucchini 2 pcs
chicken eggs 2 pcs
all purpose flour 60 g
panko breadcrumbs 100 g
dried garlic 5 g
parmezán 150 pcs

Nutrition and allergens

Allergens: 1, 3, Gluten, Milk
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Potassium, Se, Zn
Vitamins: A, B, B vitamins, B12, C, D, E, Folate, K, Kyselina listová, Vitamin A, Vitamin C

Nutritional value of one portion Value
Energy 302.5 kJ
Carbohydrate 61.1 g
Fat 1.8 g
Protein 7.4 g
Water 4.1 g

Directions

Line a baking sheet with parchment paper.

Wash and dry the zucchini. Cut off the ends, then cut them into sticks (about 1 cm thick).

Prepare the bowls for breading:

In a first shallow bowl, pour some flour.

In a second bowl, beat the eggs until smooth.

In a third bowl, mix the panko breadcrumbs, grated parmesan, garlic powder, salt, and pepper.

Bread the zucchini sticks:

Work in small batches: coat the zucchini sticks in flour, then dip them in the beaten eggs.

Roll them in the breadcrumb/parmesan mixture to coat well.

Arrange them on the prepared baking sheet.

Bake the zucchini fries, turning them halfway through cooking, until they are golden and crispy.