Crispy Parmesan Zucchini Fries (View Print Version)

Golden zucchini sticks baked with Parmesan and herbs for a crunchy, savory bite.

# 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 (oregano, basil, or thyme)
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

# Method:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
02 - Wash zucchini and trim the ends. Slice into sticks approximately 1/2 inch by 3 inches.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then dredge in the Parmesan-breadcrumb mixture, pressing gently so the coating adheres.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning the fries halfway through, until golden and crisp. For extra crunch, broil for an additional 2 minutes if desired.
08 - Serve warm accompanied by marinara sauce or ranch dressing.

# Expert Advice:

01 -
  • They turn humble zucchini into a finger food so addictive, you’ll forget you ever wanted regular fries.
  • It’s the rare snack that’s both crunchy and wholesome—perfect for late-night cravings or casual gatherings.
02 -
  • Piling the fries too close together guarantees sogginess—I learned to give them plenty of space after an early disaster.
  • Using freshly grated Parmesan (not pre-shredded) is the secret to a crisp, deeply savory coating.
03 -
  • An air fryer makes these fries even more irresistible—crispier yet and faster too.
  • If you want them extra golden, give each fry a quick double dip in the egg and crumbs.
Return