Baked Parmesan Zucchini Fries

I never thought I'd crave vegetables the way I crave french fries until I pulled my first batch of these zucchini sticks out of the oven. The smell hit me first—toasted Parmesan and garlic—and when I bit into one, still too hot, the crunch gave way to something soft and almost sweet. My kid grabbed three before I could plate them. Now they're the snack that disappears fastest in my house.

I made these on a whim one summer evening when my garden zucchini were taking over the kitchen counter. My neighbor stopped by and ended up staying for dinner, and we sat on the porch dipping them in marinara, talking until the fireflies came out. She texted me the next day asking for the recipe. That's when I knew I had something worth keeping.

Ingredients

• Zucchini: Pick medium ones—they're firmer and less watery than the huge summer squash, so they hold up better in the oven and don't turn mushy.
• Panko breadcrumbs: These Japanese-style crumbs are coarser and airier than regular breadcrumbs, which is exactly why they crisp up so beautifully without frying.
• Parmesan cheese: Freshly grated melts into the coating and adds a nutty, salty punch that makes these fries almost addictive.
• Garlic powder: Just enough to add warmth without overpowering the delicate flavor of the zucchini.
• Italian herbs: I use a blend of oregano, basil, and thyme—it gives the breading that familiar pizza-like comfort.
• Eggs: They act as the glue that holds the crispy coating onto each fry.

Instructions

Prep your oven and pan:

Crank the oven to 425°F and line your baking sheet with parchment. The high heat is what gives you that golden, crispy edge.

Cut the zucchini:

Trim the ends, slice each one in half lengthwise, then cut into sticks about as thick as your thumb. Try to keep them uniform so they bake evenly.

Set up your breading station:

Whisk the eggs in one bowl until they're smooth and pale. In another, toss together the panko, Parmesan, garlic powder, herbs, salt, and pepper.

Coat each fry:

Dip a zucchini stick in the egg, let the excess drip off, then press it into the breadcrumb mix, turning to coat all sides. Don't be shy—press gently so the crumbs stick.

Arrange and bake:

Lay the coated fries on your prepared sheet in a single layer, making sure they don't touch. Bake for 20 to 25 minutes, flipping them halfway through until they're golden and crisp.

Serve hot:

Pull them out and serve right away with marinara, ranch, or whatever you love to dip. They're best when they're still warm and crunchy.

Save

The first time I served these at a family gathering, my uncle—who swears he only eats meat and potatoes—ate half the tray standing up in the kitchen. He didn't say much, just nodded and kept reaching for more. That quiet approval meant more to me than any compliment.

How to Store and Reheat

Leftovers keep in the fridge for up to two days in an airtight container, though they lose some crunch. To bring them back to life, reheat them in a 400°F oven for about 8 minutes instead of using the microwave, which will make them limp. If you want to prep ahead, bread the zucchini sticks and lay them on a tray in the fridge for up to 4 hours before baking.

Best Dipping Sauces

I'm partial to a simple marinara because the acidity cuts through the richness of the Parmesan, but creamy ranch and garlicky aioli are close seconds. Sometimes I'll whisk together Greek yogurt with lemon juice and dill for something lighter. My kids go straight for ketchup, and honestly, I don't judge—they're eating zucchini.

Variations and Swaps

You can swap the panko for gluten-free breadcrumbs without losing much texture, and if you're out of Parmesan, sharp cheddar or Pecorino Romano work in a pinch. I've also added smoked paprika to the breading when I want a little extra kick. For a vegan version, use flax eggs and nutritional yeast instead of Parmesan, though the flavor will be different.

• Try adding a pinch of cayenne to the breadcrumb mix if you like heat.
• Yellow squash works just as well as zucchini and adds a pop of color.
• For a finer crust, pulse the panko in a food processor a few times before mixing.

Save

These fries remind me that good food doesn't have to be complicated or heavy to make people happy. Keep a few zucchini on hand, and you'll always have something worth sharing.

Recipe FAQs

→ How do I get the zucchini fries extra crispy?

For extra crispiness, broil the fries for 2 minutes at the end of baking to enhance the golden crust.

→ Can I use gluten-free breadcrumbs?

Yes, gluten-free breadcrumbs work well as a substitute without affecting the texture significantly.

→ What dipping sauces complement these zucchini fries?

Marinara, ranch, and garlic aioli are excellent dipping options that enhance the flavors.

→ How should I cut the zucchini for best results?

Slice zucchini into 1/2-inch thick sticks similar to traditional fries for even baking and texture.

→ Can these be prepared ahead of time?

You can bread the zucchini sticks in advance and refrigerate until ready to bake for convenience.