Crispy Parmesan Zucchini Fries (Print)

Crunchy zucchini sticks coated in Parmesan and herbs. Perfect baked or air-fried for dipping.

# Components:

→ Vegetables

01 - 2 medium zucchinis

→ Coating

02 - 2 large eggs
03 - 1 tablespoon milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For Serving (optional)

10 - Marinara sauce or ranch dressing

# Directions:

01 - Set oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
02 - Wash and trim the zucchinis. Slice into sticks approximately 1/2 x 3 inches.
03 - In a shallow bowl, thoroughly whisk the eggs with milk.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, ensuring even coverage. Roll in the Parmesan and breadcrumb mixture, pressing gently for adhesion.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning zucchini halfway through, until golden and crisp. For extra crunch, broil for 2 additional minutes if desired.
08 - Serve warm accompanied by marinara sauce or ranch dressing.

# Expert Advice:

01 -
  • No one will guess these fries are baked not fried—you get all the crunch, way less guilt.
  • They come together so quickly, you barely have time to worry about dinner plans.
02 -
  • Crowding the pan stops the fries from crisping up—spread them out, and you’ll thank yourself.
  • Broiling for just a minute or two at the end brings out the best crunch—don’t skip this if you want that shatter effect.
03 -
  • If you have an air fryer, use it! The fries become ridiculously crisp and need less oil.
  • Press the coating onto the zucchini—this simple step transforms the crunch factor.
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