Crispy Parmesan Zucchini Fries (Print Version)

Crispy coated zucchini fries with Parmesan and herbs, baked until golden. Perfect for snacking or parties.

# What You'll Need:

→ 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 or ranch dressing

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Wash and trim zucchinis. Slice into batons approximately 1/2 x 3 inches.
03 - In a shallow bowl, whisk together eggs and milk until well blended.
04 - Combine panko breadcrumbs, Parmesan, dried herbs, garlic powder, salt, and black pepper in a separate bowl.
05 - Dip each zucchini baton into the egg mixture, then roll in the breadcrumb-Parmesan blend, pressing gently for an even coating.
06 - Position coated zucchini in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning halfway, until fries are golden and crisp. For increased crispness, broil for an additional 2 minutes if desired.
08 - Serve warm with marinara sauce or ranch dressing.

# Top Tips:

01 -
  • No one ever guesses they’re baked, not fried – they taste that addictively crisp.
  • They’re the sort of snack that disappears even faster than you expect, especially around parmesan lovers.
02 -
  • Once I forgot to thoroughly pat the zucchini dry and ended up with limp fries – never again.
  • Mixing the Parmesan into the breadcrumbs versus sprinkling on top after baking delivers more flavor in every bite.
03 -
  • Giving zucchini sticks a light sprinkle of salt and a five minute rest draws out moisture for crisper fries.
  • If making ahead, crisp them up again in a hot oven for a few minutes right before serving – that’s the not-so-secret secret.
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