Baked Parmesan Zucchini Fries (Printable)

Tender zucchini sticks coated with Parmesan and breadcrumbs, baked to a crispy golden finish.

# What You 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 Steps:

01 - Preheat oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
02 - Wash and trim the zucchini. Cut each in half lengthwise, then slice into sticks approximately 1/2 inch thick, resembling traditional fries.
03 - In a shallow bowl, whisk the eggs 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 whisked eggs, then evenly coat 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, flipping once halfway through, until golden brown and crispy.
08 - Serve immediately with your preferred dipping sauce.

# Helpful Tips:

01 -
  • They taste indulgent but leave you feeling light, not weighed down by oil.
  • Even picky eaters who dodge vegetables will reach for seconds.
  • You can prep them ahead and bake right before guests arrive.
  • They stay crispy for longer than you'd expect, thanks to the panko.
02 -
  • Don't skip patting the zucchini dry after cutting—extra moisture will steam them instead of crisping them up.
  • If your fries aren't browning enough, switch to broil for the last 2 minutes, but watch them closely so they don't burn.
  • Crowding the pan traps steam and makes them soggy, so give each fry its own space.
03 -
  • Use a wire rack on top of your baking sheet to let air circulate under the fries for even crispier results.
  • Grate your own Parmesan instead of using pre-shredded—it sticks better and tastes fresher.
  • If the breadcrumbs start clumping as you coat, use one hand for wet and one for dry to keep things tidy.

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