Zucchini and Eggplant Fries

Zucchini and eggplant fries are a healthier alternative to traditional potato fries and are packed with vitamins and fiber.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Zucchini and Eggplant Fries

Cooking Method: Baking Cuisine: Mediterranean, Vegetarian Courses: Any, Appetizer, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 medium Zucchini
• 1 medium Eggplant
• 1 large Egg
• 1 cup Breadcrumbs
• 1 cup Parmesan cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the zucchini and eggplant into thin fries-like sticks.
3. In a shallow bowl, beat the egg.
4. In another shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
5. Dip each zucchini and eggplant stick into the beaten egg, then coat it with the breadcrumb mixture.
6. Place the coated sticks on a baking sheet lined with parchment paper.
7. Drizzle olive oil over the sticks.
8. Bake for 20 minutes or until golden brown, flipping them halfway through.
9. Remove from the oven and let them cool slightly before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.