Easy Parmesan Zucchini Fries Recipe

These oven baked zucchini fries offer a fresh twist on a classic treat. Lightly coated with a crisp mix of Japanese panko and Parmesan, each fry bursts with savory flavor and delightful crunch. Paired with cool, refreshing ranch, they provide a guilt free, satisfying snack perfect for any time.

I love finding new ways to enjoy veggies, and this Easy Parmesan Zucchini Fries is one of my go-to recipes. When I first made these Parmesan Zucchini Fries I was surprised by how healthy and satisfying they turned out.

I use 2 medium zucchinis cut into fry shapes, lightly coat them with a beaten egg, then toss them in a mix of Japanese panko bread crumbs and grated Parmesan cheese along with salt and ground black pepper. Baking these fries in the oven gives them a crunch similar to classic fries without the extra oil.

I sometimes add a touch of olive oil to help them crisp up, though non-stick spray works just as well. Besides taste, I love that they offer a good dose of vitamins from zucchini and protein from the egg.

They make a great, low calorie snack especially when served with ranch dressing. Enjoy this simple Veggie Dish that is both filling and nutritious.

Why I Like this Recipe

I really love how easy this recipe is to follow, even if I’m not the best cook. I mean, I can just toss the zucchini in egg, coat ’em with panko and Parmesan, and bake ’em for a crispy, tasty snack. I also enjoy that it’s a low calorie treat so I don’t feel too guilty having it. Another thing is that the crunch from the Japanese panko really makes the fries feel special, and dipping them in some ranch dressing just seals the deal. Finally, I appreciate that it’s a healthy twist on classic fries that still satisfies my craving for something crunchy and savory.

Ingredients

• Zucchini: Fresh and fibrous veggie that brings light nutrients and a crisp bite.
• Egg: A protein-packed binder that holds everything together and adds essential vitamins.
• Japanese panko breadcrumbs: They offer a delightfully crunchy texture, contributing healthy carbohydrates.
• Parmesan cheese: Adds a salty, tangy kick with a rich dose of calcium for flavor.
• Ranch dressing: A creamy dip with a tang that ties all the flavors together nicely.

Ingredient Quantities

• 2 medium zucchinis (about 1 lb) cut into fry shapes
• 1 large egg, lightly beaten
• 1/2 cup Japanese panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil or non-stick spray (optional)
• Ranch dressing for serving

How to Make this

1. Preheat your oven to 425°F and line a baking tray with parchment paper.

2. Cut the zucchinis into fry shapes, about the size of regular French fries.

3. Put the zucchini pieces in a bowl and toss them with the lightly beaten egg until they are well coated.

4. In another bowl, mix together the Japanese panko bread crumbs, grated Parmesan cheese, salt, and ground black pepper.

5. Dip each zucchini fry back into the egg if needed and then coat them completely with the breadcrumb mixture.

6. If you want, lightly drizzle the olive oil or spray non-stick spray over the coated fries for extra crispiness.

7. Arrange the fries evenly on the baking tray making sure they arent too crowded.

8. Bake in the oven for about 20 minutes, flipping them halfway through so they cook evenly.

9. Once they are golden and crispy, take them out of the oven.

10. Serve hot with a side of ranch dressing and enjoy your tasty, low calorie snack!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking tray with parchment paper
3. Cutting board and sharp knife
4. Two mixing bowls (one for the egg and one for the breadcrumb mixture)
5. Measuring cups and spoons
6. Spatula or tongs for flipping the fries during bake

FAQ

Easy Parmesan Zucchini Fries Recipe Substitutions and Variations

• Instead of a large egg, try using a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water) if you’re goin vegan.
• If you cant find Japanese panko bread crumbs, regular breadcrumbs or even crushed cornflakes work just fine.
• Don’t have Parmesan cheese? Pecorino Romano or even nutritional yeast can be a cool alternative.
• Instead of ranch dressing, you might try a plain Greek yogurt dip mixed with a bit of lemon juice and herbs.

Pro Tips

• Make sure your zucchini fries are cut pretty evenly so they cook at about the same rate. If some are too thick or too thin, some fries might be soggy while others get burnt.

• When you drizzle with olive oil, try using a spray bottle if you got one. It helps avoid too much oil which can make your fries greasy instead of crunchy.

• Don’t overfill your baking tray. If your fries are crowded they wont crisp up right and end up steaming. Give each one a little room.

• Keep an eye on the fries towards the end of baking; ovens can differ alot so sometimes you might need to turn them earlier or even leave them in for a few extra mins if they aren’t golden enough.