Crispy Parmesan Zucchini Fries (Printable Version)

Crunchy zucchini fries coated with Parmesan and herbs, baked golden and perfect for dipping.

# Ingredient List:

→ 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 (such as 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

# Directions:

01 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Wash zucchinis thoroughly and trim the ends. Slice into sticks approximately 1/2 inch x 3 inches.
03 - In a shallow mixing bowl, whisk together the eggs and milk until well combined.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then transfer to the breadcrumb mixture, pressing gently to ensure an even coat.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning once halfway through, until fries are golden brown and crispy. For an extra crunch, broil for 2 minutes at the end.
08 - Transfer zucchini fries to a platter and serve warm with marinara sauce or ranch dressing.

# Expert Advice:

01 -
  • No one expects zucchini to taste this good—I promise, the crunch is irresistible.
  • The combination of parmesan and panko gives maximum flavor with minimal fuss, making these a go-to appetizer.
02 -
  • I once skipped drying the zucchini after washing, and the coating slid right off—always pat dry first.
  • Broiling at the end changed my fries from merely crisp to absolutely shatteringly crunchy, so don’t skip that step if you crave texture.
03 -
  • Taste your breadcrumb and cheese mix before you start coating; it’s easier to adjust seasoning then than later.
  • If you have leftovers, re-crisp them in the oven or air fryer—never the microwave.
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