Crispy Parmesan Zucchini Fries (Printable)

Golden and crispy zucchini fries with Parmesan and herbs for a tasty, healthy snack.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis

→ Coating

02 - 2 large eggs
03 - 1 tablespoon whole milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For Serving

10 - Marinara sauce or ranch dressing (optional)

# Directions:

01 - Set oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Wash and trim zucchinis; cut them into sticks approximately ½ inch wide by 3 inches long.
03 - Whisk together eggs and milk in a shallow bowl.
04 - In a separate bowl, mix panko breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then press into breadcrumb mixture to coat evenly.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning halfway through; for extra crunch, broil for an additional 2 minutes.
08 - Serve warm accompanied by preferred dipping sauce.

# Expert Tips:

01 -
  • You get all the thrill of crispy fries—without deep frying or the heaviness that comes with it.
  • They've become my go-to party trick for impressing both veggie lovers and skeptics alike.
02 -
  • Once I tried skipping parchment paper, and prying fries off a bare sheet was a sticky mess—save yourself that heartache.
  • Letting the zucchini sit with salt for a few minutes before coating draws out moisture for extra crispiness—game changer.
03 -
  • If you slice the zucchini a little thicker or thinner, just adjust bake time by a minute or two for consistent crispiness.
  • The real magic happens when the Parmesan turns golden—watch closely near the end, as it can go from perfect to overdone quickly.
Return