Parmesan Zucchini Fries

Why You’ll Love This Recipe

I love how simple this recipe is, yet it always feels like a treat. The zucchini turns soft and almost creamy on the inside, while the parmesan-panko coating crisps up beautifully. It’s a great way to use up summer zucchini or sneak extra veggies into a meal. Plus, baking instead of frying keeps things lighter without sacrificing texture or taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 small zucchinis

• 2 eggs

• 1 pinch salt

• Ground black pepper, to taste

• 2 cups Japanese panko bread crumbs

• 1/2 cup grated parmesan cheese

• Ranch dressing (for serving)

Directions

1. Prep the Oven and Zucchini
   I preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Then I slice the zucchinis into 3-inch long strips, about 1/2-inch thick.

2. Make the Egg Wash
   In a bowl, I beat the eggs with a pinch of salt and a few dashes of ground black pepper until well mixed.

3. Set Up the Coating Station
   On a plate or shallow container (not a bowl), I mix the panko breadcrumbs and grated parmesan cheese together.

4. Coat the Zucchini
   Working in batches, I dip the zucchini strips into the egg mixture, shake off the excess, then roll them in the panko-parmesan mixture, pressing gently to make sure they’re coated all over.

5. Arrange and Bake
   I transfer the coated zucchini fries to the prepared baking sheet in a single layer. I bake them for 20–25 minutes, turning them halfway through, until they’re golden brown and crispy on the outside.

6. Serve
   I serve the zucchini fries hot, right out of the oven, with a side of ranch dressing for dipping.

Servings and timing

This recipe makes 3 servings and takes about 40 minutes from start to finish, including prep and baking time. It’s great as a snack or a veggie-packed side dish.

Variations

• I sometimes add garlic powder, paprika, or Italian seasoning to the panko mix for an extra layer of flavor.

• For a spicy kick, I stir a bit of cayenne pepper into the egg mixture.

• I swap the parmesan for pecorino or a dairy-free cheese to suit different dietary needs.

• These also work great with yellow squash or eggplant for variety.

• I serve them with marinara, spicy aioli, or honey mustard when I want to mix up the dips.

Storage/Reheating

These fries are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat and regain crispiness, I bake them in the oven at 375°F for about 10 minutes, or use the air fryer for even better results.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, but I stick with panko when I want that extra crunch. Regular breadcrumbs will give a softer coating.

How do I keep the fries crispy?

I make sure to bake them in a single layer with space between each strip, and I flip them halfway through for even browning.

Can I make these gluten-free?

Absolutely. I use gluten-free panko and make sure my parmesan and ranch are gluten-free as well.

Do I need to peel the zucchini?

Nope—I leave the skin on. It helps the fries hold their shape and adds texture.

Can I air fry these instead of baking?

Yes, I air fry them at 400°F for 10–12 minutes, shaking the basket halfway through, until they’re crispy and golden.

Conclusion

These Parmesan Zucchini Fries are a flavorful, crunchy, and satisfying way to enjoy vegetables—especially when I’m craving something snacky but still want to keep things fresh and simple. They bake up beautifully, pair with any dip, and are always a hit whether I’m serving them for a weeknight side or weekend appetizer.

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