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Best Crispy Baked Parmesan Zucchini Fries Recipe

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These oven-baked zucchini fries are incredibly crispy, cheesy, and lighter than the fried version. Ready in 30 minutes, they make the perfect snack, side dish, or appetizer that even vegetable skeptics will love.

Ingredients

Scale
  • 2 medium zucchini (about 8–10 inches long)
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 2 large eggs, beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (smoked or sweet)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • Olive oil spray
  • ½ cup marinara sauce, warmed (for serving, optional)
  • Ranch dressing (for serving, optional)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Position oven rack in the upper third. Line a baking sheet with aluminum foil, place a wire rack on top, and spray the rack with olive oil.
  2. Wash and dry zucchini thoroughly. Trim ends, cut each zucchini in half crosswise, then cut into sticks about 3 inches long and ½ inch thick. Pat sticks dry with paper towels.
  3. Set up breading station: In first shallow bowl, whisk together flour, garlic powder, paprika, salt, and pepper. In second bowl, beat eggs. In third bowl, combine panko and Parmesan cheese.
  4. Working with a few sticks at a time, toss in flour mixture, shake off excess. Dip into beaten eggs, let excess drip off. Roll in panko-Parmesan mixture, pressing gently. Place on prepared wire rack, leaving space between each.
  5. Spray tops of zucchini fries lightly with olive oil. Bake for 12 minutes at 425°F.
  6. Switch oven to broil (high heat). Broil for 1 to 2 minutes, rotating pan halfway, until tops are deep golden brown and Parmesan looks bubbly. Watch carefully to avoid burning.
  7. Remove from oven. Let fries rest on wire rack for 2 minutes. Transfer to serving platter, garnish with parsley and lemon squeeze if desired. Serve immediately with dipping sauce.

Notes

For extra crunch, double-dip the zucchini: after first egg wash and panko coating, dip back into egg and then panko again. Do not skip patting zucchini dry or the oil spray. Serve immediately for best crispiness. For gluten-free, use almond flour and gluten-free panko. For dairy-free, replace Parmesan with nutritional yeast.

Nutrition

Keywords: baked zucchini fries, Parmesan zucchini, crispy zucchini, healthy zucchini fries, oven-baked fries, vegetarian appetizer

Find it online: https://forkmila.com/best-crispy-baked-parmesan-zucchini-fries-recipe/