plastic bag.
- Place half of the egg-coated zucchini in the bag
with the Parmesan. Seal the bag with some air inside it
and shake well to coat the zucchini. Place the coated
fries on the prepared baking sheet. - Repeat Step 5 with the remaining zucchini. Bake
the fries for 13 to 15 minutes, until golden brown. - Meanwhile, fry the diced bacon in a cast-iron
skillet for about 4 minutes, until crispy. - Top the fries with the shredded cheese, then the
crispy bacon. Return to the oven for 4 minutes or until
the cheese is melted. Garnish with sliced green onions.
Serve with ranch dressing. - These fries are best served fresh, but any extras
can be stored in an airtight container in the refrigerator
for up to 3 days. Reheat on a rimmed baking sheet in a
preheated 375°F oven until the fries are crispy and
heated through, about 5 minutes.