Crispy Zucchini Fries Parmesan (Printable)
Crispy zucchini sticks baked with Parmesan and seasoned breadcrumbs for a golden, crunchy snack.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, ends trimmed
→ Breading
02 - 3/4 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt
→ Dredging
08 - 1/2 cup all-purpose flour
09 - 2 large eggs
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut zucchini into batons about 3 inches long and 1/2 inch thick.
03 - Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko, Parmesan, garlic powder, Italian herbs, pepper, and salt.
04 - Dredge each zucchini baton first in flour, then dip in beaten eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture.
05 - Arrange coated zucchini fries in a single layer on the prepared baking sheet.
06 - Bake for 20 minutes, flipping halfway, until fries are golden and crisp.
07 - Serve hot, optionally with a side of marinara or ranch dressing.
# Expert Tips:
01 -
- They're crispy on the outside and tender inside—no soggy disappointment in sight.
- Come together in about 35 minutes, making them perfect for unexpected guests or a quick appetizer.
- Even vegetable skeptics reach for these without hesitation.
02 -
- Moisture is your enemy—pat the zucchini dry with paper towels after cutting, or they'll steam instead of crisp.
- A light spray of cooking oil on top before baking makes a noticeable difference in crispiness without making them feel fried.
03 -
- Spray the fries lightly with cooking oil just before baking—it's the difference between pale and golden, and you barely taste the difference in richness.
- If you're making these ahead, you can coat them and freeze them unbaked for up to 2 weeks; bake straight from frozen, adding 5 minutes to the time.