Crispy Parmesan Crusted Zucchini Fries
These Crispy Parmesan Crusted Zucchini Fries offer the perfect balance of a crispy exterior and tender interior, making them a nutritious and delicious alternative to traditional potato fries. Baked to golden perfection, they are ideal as a side dish or appetizer, and loved by both kids and adults.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Shallow dishes
- Knife
- Cutting board
Ingredients
Ingredients
- 4 medium zucchini Choose firm zucchini with unblemished skin
- 2 large eggs Room temperature
- 1 cup Parmesan cheese Freshly grated
- 1 cup panko breadcrumbs For extra crispiness
- 1 teaspoon Italian seasoning Or blend of oregano, basil, thyme
- 1/2 teaspoon garlic powder Or fresh minced garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika Smoked paprika optional
- Salt and pepper To taste
- 2 tablespoons olive oil Or cooking spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry zucchini, trim ends, cut in half crosswise, then slice into 1/4-inch thick sticks.
- In one shallow dish, beat eggs. In another, mix panko, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- Dip zucchini sticks in egg, let excess drip off, then coat with breadcrumb mixture. Place on baking sheet in a single layer.
- Spray coated zucchini with cooking spray or drizzle with olive oil for crispiness.
- Bake 20–25 minutes, flipping halfway through, until golden brown and crispy. Optionally broil for final 1–2 minutes.
- Let cool 2–3 minutes. Serve immediately while hot.
Notes
To reheat, bake at 375°F for 5–7 minutes. For gluten-free, use GF breadcrumbs. For keto, use almond flour and pork rinds. For vegan, use flax egg and nutritional yeast.