Baked Parmesan Panko Zucchini “Fries”

We absolutely love Italian zucchini fritti (fried courgette / zucchini) in our family although I usually end up feeling pretty rough after eating anything that is deep fried. Most frying oils used in restaurants are used over and over again which means they are oxidized inflammatory (high in omega-6 fats) and can wreak havoc on your gut.

These baked "fries" are a delicious alternative and are super crispy and moreish. 

4 courgette, halved and quartered
4 eggs, beaten
1 cup flour
1 cup panko breadcrumbs
1 cup parmesan cheese
2 tbsp dried or fresh herbs
1 tbsp garlic powder
Pepper

Cut courgette into desired sizes and coat with light dusting of flour. Dip floured courgettes into egg and then into a separate bowl with the breadcrumb, cheese and herb mixture. Press lightly and put onto lightly oiled (light olive oil or avocado oil) pan - you can use parchment if you prefer. Repeat until all of the courgette is coated. Depending on the size of your courgette you may need slightly more or less of the egg or breadcrumbs.

Bake at 400 deg F for about 20 minutes then turn down to 375 deg when they are starting to brown. 

I served them with a homemade ranch dressing but they are delicious with chili sauce or on their own with a squeeze of lemon.