Crispy Zucchini Fries Parmesan (Printable)
Oven-baked zucchini sticks coated in a crispy Parmesan and breadcrumb crust for a tasty snack.
# What goes in:
→ Vegetables
01 - 2 medium zucchinis
→ 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 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dipping & Coating
08 - 2 large eggs
09 - 2 tablespoons all-purpose flour
→ Optional for Serving
10 - Marinara sauce or ranch dressing
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Wash and dry zucchinis. Remove ends and slice each in half lengthwise. Cut each half into 1/2-inch thick sticks.
03 - Place flour in a shallow bowl. In a second bowl, beat eggs until smooth. In a third bowl, combine panko, Parmesan, garlic powder, Italian herbs, salt, and black pepper.
04 - Dredge each zucchini stick in flour, shaking off excess. Dip into beaten eggs, then thoroughly coat with breadcrumb-Parmesan mixture.
05 - Place coated zucchini sticks in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, turning halfway through, until golden and crisp.
06 - Serve immediately with preferred dipping sauce.
# Expert Advice:
01 -
- They're crispy on the outside and tender inside, nothing like soggy baked vegetables.
- You control the oil and can skip the deep fryer guilt entirely.
- Your garden zucchini (or farmers market finds) finally get the respect they deserve.
02 -
- Wet zucchini will steam instead of crisp, so dry them completely after washing—this is non-negotiable.
- Don't skip turning them halfway through baking; the side touching the pan needs equal time to brown.
03 -
- Make sure your zucchini sticks are roughly the same thickness so they bake evenly—uneven pieces will have some burnt edges and some soft centers.
- Don't open the oven door too often; every peek lets heat escape and slows down the crisping process.