Crispy Parmesan Zucchini Fries (Print View)

Golden, crunchy zucchini fries with Parmesan, baked to perfection for a tasty, healthier snack or appetizer.

# Components:

→ Vegetables

01 - 2 medium zucchinis

→ Coating

02 - 2 large eggs
03 - 1 tablespoon milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For Serving (optional)

10 - Marinara sauce
11 - Ranch dressing

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - Wash and trim the zucchinis. Slice into sticks approximately 1/2 x 3 inches.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then coat thoroughly with the Parmesan-panko mixture, pressing lightly so it adheres.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning halfway for even browning. For additional crispiness, broil for 2 minutes if desired.
08 - Serve warm accompanied by marinara sauce or ranch dressing.

# Expert Advice:

01 -
  • They come out of the oven so crunchy you’d swear they were deep-fried, but they’re actually baked.
  • Making these together takes less than half an hour, yet they have the power to please even the pickiest snackers around.
02 -
  • If you skip patting the zucchini dry, the coating just slides off and gets soggy.
  • Broiling at the end changed everything—the fries went from good to wildly addictive in minutes.
03 -
  • Letting coated fries chill in the fridge for ten minutes before baking gives the crispiest, most reliable crust.
  • Using parchment paper on the baking sheet means zero sticking and easier cleanup for next time.
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