# What You Need:
→ Vegetables
01 - 2 medium zucchini
→ Coating
02 - 2 large eggs
03 - 1 tablespoon whole milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ For Serving (optional)
10 - Marinara sauce or ranch dressing, for dipping
# Directions:
01 - Heat oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing with oil.
02 - Wash zucchini thoroughly and trim off the ends. Slice each zucchini lengthwise into sticks, approximately 1/2 inch by 3 inches.
03 - In a shallow bowl, whisk together eggs with milk until fully combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, Italian herbs, garlic powder, salt, and black pepper. Mix thoroughly.
05 - Dip each zucchini stick first into the egg mixture, ensuring it is fully coated. Transfer to the breadcrumb mixture and press gently to adhere a thick, even crust.
06 - Place the coated zucchini sticks in a single layer on the prepared baking sheet, ensuring they are not touching for maximum crispness.
07 - Bake in the preheated oven for 20 minutes, turning the fries halfway through baking, until golden and crisp. For additional crunch, broil for 2 minutes at the end, monitoring closely.
08 - Serve zucchini fries warm with marinara sauce or ranch dressing on the side.
