Baked Parmesan Zucchini Fries (Printable version)
Golden zucchini sticks coated with Parmesan and herbs, baked to crisp perfection and tender inside.
# What you need:
→ Vegetables
01 - 3 medium zucchini
→ 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Coating
08 - 2 large eggs
# How To:
01 - Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
02 - Wash and trim the zucchini. Cut each in half lengthwise, then slice into 1/2-inch thick sticks resembling traditional fries.
03 - In a shallow bowl, whisk the eggs until smooth and homogeneous.
04 - In another shallow bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and black pepper thoroughly.
05 - Dip each zucchini stick into the eggs, then evenly coat with the breadcrumb mixture, pressing gently to ensure adhesion.
06 - Place the coated zucchini sticks in a single layer on the prepared baking sheet without overcrowding.
07 - Bake for 20 to 25 minutes, flipping once halfway through, until the fries are golden brown and crisp.
08 - Serve immediately alongside preferred dipping sauces such as marinara, ranch, or garlic aioli.
# Expert Advice:
01 -
- They taste decadent and crispy but are actually baked, not fried, so no guilt about the oil.
- The Parmesan creates an addictive savory crust that makes you forget you're eating zucchini.
- Prep takes barely any time, and they're on the table faster than you can order takeout.
02 -
- Don't skip patting the zucchini dry after cutting—excess moisture is the enemy of crispiness and causes soggy bottoms.
- Panko breadcrumbs make all the difference; regular breadcrumbs will give you a denser, less satisfying crust.
03 -
- Use a sharp knife for cutting zucchini so you get clean edges that cook evenly instead of ragged ones that fray.
- Pat the zucchini sticks dry with paper towels after cutting and before coating—this single step transforms the outcome from good to restaurant-quality crispy.