Crispy Zucchini Fries Parmesan (Printable Version)
Golden, crunchy zucchini fries coated in Parmesan and breadcrumbs perfect for snacking.
# 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
# Step-by-Step:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice zucchini into batons approximately 3 inches long and 1/2 inch thick.
03 - Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl, combine panko, Parmesan cheese, garlic powder, Italian herbs, pepper, and salt.
04 - Dredge each zucchini baton first in flour, then dip into beaten eggs, and coat thoroughly with the Parmesan-breadcrumb mixture.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet.
06 - Bake for 20 minutes, flipping halfway through, until fries are golden brown and crisp.
07 - Serve fries hot, optionally accompanied by marinara or ranch dressing.
# Expert Advice:
01 -
- They taste indulgent and fried, but they're baked, so you can actually feel good about eating them.
- The Parmesan gets nutty and golden, turning a simple vegetable into something people actually crave.
- They come together in under 40 minutes, making them perfect for last-minute guests or a snack that feels fancier than it is.
02 -
- Don't skip the parchment paper or greasing—wet zucchini and hot baking sheets are a sticking disaster, and there's nothing worse than zucchini fries that tear apart when you try to move them.
- A light spray of cooking oil on top of the coated fries makes them noticeably crispier; I learned this the hard way after eating chewy versions for years.
- Pat your zucchini sticks dry before you flour them, because excess moisture is your enemy in getting that crispy coating.
03 -
- Freshly grated Parmesan makes all the difference in texture and flavor—pre-shredded cheese has additives that prevent it from getting as golden and crispy.
- Don't be tempted to crowd the baking sheet; zucchini fries need breathing room or they'll steam themselves instead of crisping up.