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Golden crispy baked parmesan zucchini fries arranged on a wooden serving board, small bowl of marinara dipping sauce, fresh herbs scattered, appetizing golden color
Sarah Mitchell

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • Cooking spray
  • Marinara sauce for dipping

Method
 

  1. 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.
  2. Cut the zucchini into sticks about 3 inches long and 1/2 inch wide.
  3. In a shallow bowl, mix the Panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  4. Beat the eggs in another shallow bowl.
  5. Dip each zucchini stick in the egg, then roll in the breadcrumb mixture, pressing gently to coat all sides.
  6. Place the coated zucchini sticks on the wire rack in a single layer, not touching each other.
  7. Spray the tops lightly with cooking spray.
  8. Bake for 18-22 minutes until golden brown and crispy.
  9. 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.