Parmesan Zucchini Fries

The number of items that I never get sick of eating, can be counted on two hands. Brace yourselves, it’s about to get real. In no order of importance, welcome to the inner sanctum of what makes me food happy.

  1. Pizza
  2. My grandmother’s pasta
  3. Perfectly cooked steak, rare
  4. Sushi
  5. Tom Yum Soup with Coconut Milk
  6. Costco Hot Dogs (I know I know)
  7. Tropical Fruit
  8. Fresh Bread
  9. All the Cheese Ever Made

I Like all food, but these things I love. Not all of these things are healthy, because I am not perfect and I try not to get caught up in the kale fad to often, because, hey! I don’t really like kale. What I do like is fries. I like fries a lot. I like the crispy, greasy, salty outsides and the soft pillowy mashed potato insides. I like eating them dipped in cool sauces and I like eating them as is. Do you get it? I really like fries. Thing is… FRIES HATE ME!

Unfortunately for me and I assume for most, snacking on deep fried potatoes by the handful will lead to a tummy tire and a fat butt. Let’s not do that ok? Here is an alternative to one of my favourite things and it is pretty darn good!

serves 4


2 large zucchinis, trimmed, cut into fries

1 cup seasoned panko bread crumbs

2 tbsp parmesan cheese

1 tsp fresh rosemary, finely chopped

salt & pepper to taste

2 eggs, lightly beaten


Preheat oven to 450 F. Line a baking sheet with parchment paper.

Pour eggs and  into a shallow dish.

Pour breadcrumbs, rosemary, parmesan, salt & pepper into another shallow dish. Mix well.

Toss zucchini fries into the eggs and coat evenly.

Roll each fry in breadcrumbs until completely coated. Arrange on baking tray.

Bake for 20- 25 minutes, turning once, until fries are golden brown and crispy.

Serve with your favourite dip, mine is aioli!