Baked Parmesan Zucchini Fries (Printable)
Golden baked zucchini sticks coated with Parmesan and breadcrumbs for a crispy, tender bite.
# What You'll 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 Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Wash and trim zucchini. Halve lengthwise and slice into 1/2-inch thick fries.
03 - Whisk eggs in a shallow bowl until smooth.
04 - Mix panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper in a separate shallow bowl.
05 - Dip each zucchini fry into the egg, then coat evenly with breadcrumb mixture, pressing gently to adhere.
06 - Place coated fries in a single layer on the prepared baking sheet.
07 - Bake for 20 to 25 minutes, turning once halfway through, until golden and crispy.
08 - Serve fries immediately with preferred dipping sauce.
# Expert Tips:
01 -
- They taste crispy and indulgent but bake in the oven, so you skip the mess and smell of deep frying.
- Real vegetables become a snack people genuinely crave, not something you have to convince anyone to eat.
- Fifteen minutes of prep means you can have golden fries ready in under an hour, even on a busy weeknight.
02 -
- The halfway turn isn't optional—skip it and your bottom side stays pale and soft instead of crisping up evenly.
- Pat your zucchini sticks dry after cutting them; any surface moisture will steam them and ruin the crispy texture you're working toward.
03 -
- You can prep and bread your zucchini sticks hours ahead, then refrigerate them until you're ready to bake—this actually helps the coating adhere better.
- If you have a food processor, pulse the panko with a little Parmesan before mixing it with the other seasonings for an even finer, crispier texture.