If you’ve ever tried to get your family to eat more vegetables, these zucchini fries might be your secret weapon. They’re crispy on the outside, tender on the inside, and coated in a Parmesan-breadcrumb mixture that makes them taste more like a snack than a side dish.
I started making these when my garden was producing more zucchini than I knew what to do with. Now I make them year-round because everyone — including the pickiest eaters in my house — devours them. They come out of the oven golden and crunchy, and they’re perfect dipped in marinara sauce or ranch dressing.
Crispy Baked Parmesan Zucchini Fries
If you've ever tried to get your family to eat more vegetables, these zucchini fries might be your secret weapon. They're crispy on the outside, tender on the inside, and coated in a Parmesan-breadcrumb mixture that makes them taste more like a snack than a side dish.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top. Spray the rack with cooking spray.
- Cut the zucchini into sticks about 3 inches long and 1/2 inch wide.
- In a shallow bowl, mix the Panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Beat the eggs in another shallow bowl.
- Dip each zucchini stick in the egg, then roll in the breadcrumb mixture, pressing gently to coat all sides.
- Place the coated zucchini sticks on the wire rack in a single layer, not touching each other.
- Spray the tops lightly with cooking spray.
- Bake for 18-22 minutes until golden brown and crispy.
- Serve immediately with warm marinara sauce for dipping.
Notes
The wire rack is essential — it lets air circulate underneath so the fries get crispy on all sides instead of getting soggy on the bottom. Don't skip the cooking spray on top — it helps them brown evenly. For extra crunch, broil for the last 1-2 minutes.
Nutrition Facts
Per serving
| Calories | 180 |
* Percent Daily Values are based on a 2,000 calorie diet.
