Crispy Zucchini Fries Parmesan (Printable)

Golden zucchini fries baked to a crisp with a savory Parmesan crust and aromatic herbs.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Breading

02 - 1 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 salt
07 - 1/4 teaspoon black pepper

→ Dipping & Coating

08 - 2 large eggs
09 - 2 tablespoons all-purpose flour

→ Optional for Serving

10 - Marinara sauce or ranch dressing

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease it lightly.
02 - Wash and dry zucchinis. Trim ends, slice each zucchini in half lengthwise, then cut halves into 1/2-inch thick sticks.
03 - Place flour in a shallow bowl. Beat eggs in a second bowl until smooth. Combine panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in a third bowl.
04 - Dredge each zucchini stick in flour, shake off excess, dip into eggs, then coat completely in breadcrumb-Parmesan mixture.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, flipping halfway through, until fries are golden and crisp.
07 - Serve fries immediately with preferred dipping sauce.

# Expert Tips:

01 -
  • They taste indulgent enough to serve at a dinner party but are actually light and vegetable-forward.
  • The crispy coating stays crunchy even when cooled, making them perfect for meal prep or packing in lunchboxes.
  • You only need pantry staples and one vegetable, so there's zero waste and maximum flavor.
02 -
  • Wet zucchini is your enemy—any moisture on the surface will make the coating steam instead of crisp, so dry them thoroughly and don't let them sit around after cutting.
  • Flip them halfway through baking; this single step is what separates soggy disappointing fries from ones that shatter when you bite them.
  • The olive oil spray matters; without it, you get a decent texture, but with it, you get something that rivals deep-fried versions.
03 -
  • Use freshly grated Parmesan cheese, not the pre-shredded kind—the difference in crispiness is noticeable and worth the 30 seconds of effort.
  • Don't skip the parchment paper; it's the difference between fries that slide off the pan and ones that stick and break apart.
  • If your first batch comes out less crispy than you'd hoped, you know exactly what to adjust next time—usually it's either the olive oil spray or the flipping time.

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