Baked Parmesan Zucchini Fries (Printable)

Crispy baked zucchini sticks coated in savory Parmesan and herbs, perfect as a flavorful snack or appetizer.

# What You'll Need:

→ Vegetables

01 - 3 medium zucchini

→ 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Coating

08 - 2 large eggs

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - Wash and trim the zucchini. Cut each zucchini in half lengthwise, then slice into 1/2-inch thick sticks resembling traditional fries.
03 - Whisk the eggs in a shallow bowl until smooth.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and black pepper in another shallow bowl.
05 - Dip each zucchini stick into the egg wash, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
06 - Place the coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 to 25 minutes, turning once halfway through, until the fries are golden and crisp.
08 - Serve immediately with your preferred dipping sauce.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside without a drop of deep-frying oil, which somehow makes them taste even better.
  • The Parmesan and garlic combo means you don't need a fancy dipping sauce to make them disappear from the plate.
02 -
  • The worst mistake I made early on was not patting the zucchini dry after cutting it—water pooled on the pan and the fries steamed instead of baked, and I learned that lesson the hard way.
  • Turning them halfway through isn't optional if you want even crispiness; bottom-heavy browning means one side gets delicate while the other stays pale.
03 -
  • Don't let the zucchini sit after cutting—moisture that seeps out is the enemy of crispiness, so prep and bread them in quick succession.
  • A wire rack set on top of your baking sheet lifts the fries slightly so hot air circulates underneath, which elevates the crunch factor even more.

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