Crispy Parmesan Zucchini Fries (Printable)

Crunchy zucchini sticks baked with Parmesan. Perfect for snacking or as a flavorful appetizer.

# Components:

→ Main Components

01 - 2 medium zucchini, ends trimmed
02 - 120 g freshly grated Parmesan cheese
03 - 100 g panko breadcrumbs
04 - 2 large eggs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Nonstick cooking spray

# Method:

01 - Slice zucchini lengthwise into evenly sized fries, approximately 1 cm thick.
02 - Arrange three shallow bowls: one with beaten eggs, one with panko breadcrumbs combined with Parmesan, garlic powder, salt, and black pepper, and a third for dredging.
03 - Dip each zucchini fry first in beaten egg, then coat thoroughly with the breadcrumb-Parmesan mixture.
04 - Place coated zucchini fries on a lined baking sheet and mist evenly with nonstick cooking spray.
05 - Bake in a preheated oven at 425°F (218°C) for 20–25 minutes until golden and crisp, turning fries halfway through cooking for even browning.
06 - Transfer fries to a serving dish and serve immediately, optionally accompanied by your choice of dipping sauce.

# Expert Advice:

01 -
  • Uses everyday ingredients you already have in your pantry
  • Baked not fried so less mess and lighter than classic fries
  • Delivers serious crunch thanks to a clever parmesan and breadcrumb crust
  • Ready in just under forty minutes from start to finish
02 -
  • High in fiber and a delicious way to use up summer zucchini
  • Easily made gluten free by swapping panko for gluten free breadcrumbs
  • Kid friendly and makes a lighter alternative to potato fries
03 -
  • Always pat zucchini sticks dry before breading to avoid sogginess
  • Use a wire rack on your baking sheet for airflow underneath This gives the most all around crispiness
  • If you want to add more flavor mix fresh chopped herbs into the breadcrumb coating or finish with a small sprinkle of flaky salt just out of the oven
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