Crispy Parmesan Zucchini Fries (Print View)

Crunchy zucchini fries with cheesy coating make a delicious, healthy snack or appetizer for any gathering.

# 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 (oregano, basil, or thyme)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ For Serving (optional)

10 - Marinara sauce or ranch dressing

# Directions:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
02 - Wash and trim zucchini. Slice each into sticks approximately 1/2 x 3 inches.
03 - Whisk eggs and milk together in a shallow bowl until well combined.
04 - Combine panko breadcrumbs, Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper in a separate bowl.
05 - Dip zucchini sticks into the egg wash, then coat evenly with the breadcrumb mixture, pressing coating to adhere.
06 - Place coated zucchini fries in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning the fries halfway through, until golden and crisp. For added crunch, broil for 2 minutes more.
08 - Serve warm with marinara sauce or ranch dressing as desired.

# Expert Advice:

01 -
  • They actually get restaurant-level crispiness with almost no oil, and the hint of Parmesan makes them addictive.
  • Cleanup is a breeze, plus everyone at the table grabs seconds (even the non-veggie fans).
02 -
  • If you overcrowd the baking sheet, the fries steam and never crisp properly.
  • Switching to gluten-free panko worked better than expected and the fries stayed just as crunchy.
03 -
  • Be sure to cut the fries evenly so they bake and crisp at the same rate.
  • A sprinkle of extra Parmesan right out of the oven creates an irresistible cheesy crust.
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