Description
Crispy, smoky zucchini fries with a golden Parmesan-panko crust, grilled over indirect heat. No deep frying required for these tender, flavorful vegetable bites.
Ingredients
1 pound zucchini (2–3 medium), cut into ½-inch x 4-inch sticks
1 cup buttermilk (see note for dairy-free)
1 cup panko breadcrumbs
¾ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chipotle chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon black pepper
Instructions
Preheat grill for indirect cooking (maintain 375–400°F)
Line a baking sheet with parchment paper
Whisk together panko, Parmesan, salt, garlic powder, onion powder, chipotle chili powder, smoked paprika, cumin, and black pepper
Spread coating mixture on baking sheet
Dip zucchini sticks in buttermilk, letting excess drip off, then coat evenly with panko mixture
Place on prepped baking sheet and refrigerate 15 minutes to set
Notes
Can substitute yellow squash for zucchini
Dairy-free option: mix 1 cup plant milk with 1 tbsp lemon juice as buttermilk substitute
Scale up quantities for larger feedings
Store leftovers in airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Side Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 10 fries
- Calories: 185
- Sugar: 3g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg