I finally perfected Parmesan Zucchini Fries, and I’m sharing the one small change that makes all the difference.
I can’t get over these Baked Parmesan Zucchini Fries. I used zucchini and grated parmesan cheese to trick people who think they hate veggies, and it works way too well.
They’re crispy, a little addicting, and somehow look like a treat instead of a side. People keep asking if it’s takeout, then I tell them it’s just Zucchini Fries from my oven and they don’t believe me.
Call them Parmesan Zucchini Fries or plain old Zucchini Fries, either way you’ll be reaching for one more. I hide half the pan because I know I’ll eat it all if I don’t.
Ingredients
- Zucchini: Light, watery veggie packed with fiber and vitamin C, you’ll get fewer calories per bite.
- Parmesan: Sharp, salty cheese adds umami and protein, makes crust golden and craveable.
- Panko breadcrumbs: Crispy Japanese crumbs give big crunch, lighter than regular crumbs, so not soggy.
- Eggs: Bind ingredients together, add some protein, help coating stick during baking, dont overdo it.
- Olive oil: Adds healthy fats and helps browning, use sparingly for crispy results.
- Garlic powder and Italian seasoning: Garlic and herbs boost savory flavor, make fries taste more like pizza.
- Ranch or ketchup: Dips add tangy or creamy contrast, ketchup is sweeter, ranch more rich.
Ingredient Quantities
- 3 medium zucchinis (about 1 1/2 lb)
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- nonstick cooking spray (optional)
- ranch dressing or ketchup for serving (optional)
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment paper or set a wire rack on the sheet, spray lightly with nonstick cooking spray if you like.
2. Trim the ends off 3 medium zucchinis and cut each into 3 inch sticks about 1/2 inch thick, then pat them dry with paper towels to get rid of excess moisture.
3. Set up three shallow bowls: 1) 1/3 cup all purpose flour, 2) 2 large eggs beaten, 3) 1 cup panko breadcrumbs mixed with 1/2 cup grated parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper.
4. Stir 2 tbsp olive oil into the panko-parmesan mixture until it looks slightly moistened this helps the crumbs brown and stick better.
5. Working in batches, dredge each zucchini stick in the flour shaking off excess, dip into the beaten eggs, then press into the panko-parmesan mix making sure to coat all sides, press crumbs on so they stick.
6. Arrange the coated fries in a single layer on the prepared sheet or rack, dont overcrowd them or they get soggy, and give them a quick spray with nonstick cooking spray if you want extra crisp.
7. Bake on the middle rack for about 18 to 22 minutes, flipping once halfway through, until theyre deep golden and crisp at the edges.
8. Let the fries rest a couple minutes on the rack so they firm up, then serve warm with ranch dressing or ketchup for dipping.
Equipment Needed
1. Oven set to 425°F
2. Baking sheet plus parchment paper, or a baking sheet with a wire rack (lightly spray if you want)
3. Chef’s knife and a cutting board
4. 3 shallow bowls or wide plates for flour, eggs and the panko mix
5. Measuring cups and measuring spoons
6. Tongs or two forks for dredging and flipping, whichever you got
7. Mixing spoon or small spatula to stir the panko, oil and parmesan
8. Paper towels or a clean kitchen towel to pat the zucchini dry
FAQ
The Baked Parmesan Zucchini Fries To Make All Summer Long Recipe Substitutions and Variations
- Zucchinis: you can use 3 medium yellow summer squash instead, same prep and bake time, they’re a bit sweeter but hold up the same.
- 2 large eggs: for an egg-free binder try flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes), works well though the crust may be a hair less crisp.
- 1 cup panko breadcrumbs: swap with crushed cornflakes or gluten-free panko for a gluten free option, or use crushed pork rinds for low carb, use same volume.
- 1/2 cup grated parmesan: replace with 1/2 cup grated Pecorino Romano for a saltier sharper bite, or 1/2 cup nutritional yeast if you want it dairy free and cheesy tasting.
Pro Tips
1) Salt the zucchini sticks and let them sit 10 to 15 minutes then squeeze or pat them very dry. Pulling out that water is the single biggest trick to stop them getting soggy, if you skip it they stay limp.
2) Oil the panko like the recipe says but press the crumbs on firmly and then chill the coated fries for about 10 minutes so the coating sets. For extra crunch mix in a tablespoon of cornstarch with the flour or into the crumbs, it helps them crisp and stick better.
3) Cook on a wire rack over the sheet so hot air can get all around each piece, dont crowd the pan. If you want extra color give them a quick 1 to 2 minute blast under the broiler or use the convection setting at the end, but watch them or they burn fast.
4) Serve right away, they lose their crispness fast. If you have to hold them, keep them single layer on a rack in a warm 200 F oven and dont cover them otherwise steam will ruin the crunch.
The Baked Parmesan Zucchini Fries To Make All Summer Long Recipe
I finally perfected Parmesan Zucchini Fries, and I'm sharing the one small change that makes all the difference.
4
servings
322
kcal
Equipment: 1. Oven set to 425°F
2. Baking sheet plus parchment paper, or a baking sheet with a wire rack (lightly spray if you want)
3. Chef’s knife and a cutting board
4. 3 shallow bowls or wide plates for flour, eggs and the panko mix
5. Measuring cups and measuring spoons
6. Tongs or two forks for dredging and flipping, whichever you got
7. Mixing spoon or small spatula to stir the panko, oil and parmesan
8. Paper towels or a clean kitchen towel to pat the zucchini dry
Ingredients
3 medium zucchinis (about 1 1/2 lb)
1/3 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil
nonstick cooking spray (optional)
ranch dressing or ketchup for serving (optional)
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper or set a wire rack on the sheet, spray lightly with nonstick cooking spray if you like.
- Trim the ends off 3 medium zucchinis and cut each into 3 inch sticks about 1/2 inch thick, then pat them dry with paper towels to get rid of excess moisture.
- Set up three shallow bowls: 1) 1/3 cup all purpose flour, 2) 2 large eggs beaten, 3) 1 cup panko breadcrumbs mixed with 1/2 cup grated parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Stir 2 tbsp olive oil into the panko-parmesan mixture until it looks slightly moistened this helps the crumbs brown and stick better.
- Working in batches, dredge each zucchini stick in the flour shaking off excess, dip into the beaten eggs, then press into the panko-parmesan mix making sure to coat all sides, press crumbs on so they stick.
- Arrange the coated fries in a single layer on the prepared sheet or rack, dont overcrowd them or they get soggy, and give them a quick spray with nonstick cooking spray if you want extra crisp.
- Bake on the middle rack for about 18 to 22 minutes, flipping once halfway through, until theyre deep golden and crisp at the edges.
- Let the fries rest a couple minutes on the rack so they firm up, then serve warm with ranch dressing or ketchup for dipping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 255g
- Total number of serves: 4
- Calories: 322kcal
- Fat: 15.4g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Polyunsaturated: 0.8g
- Monounsaturated: 7.5g
- Cholesterol: 103mg
- Sodium: 560mg
- Potassium: 554mg
- Carbohydrates: 35.5g
- Fiber: 3.5g
- Sugar: 3g
- Protein: 14g
- Vitamin A: 390IU
- Vitamin C: 30mg
- Calcium: 145mg
- Iron: 1.2mg
