Crispy Parmesan Zucchini Fries (Print)

Crunchy baked zucchini sticks with Parmesan and herbs, perfect as a wholesome appetizer or snack.

# 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

10 - Marinara sauce or ranch dressing, as desired

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Wash and trim zucchinis. Slice each into sticks approximately 1/2 x 3 inches.
03 - In a shallow bowl, whisk together eggs and milk until thoroughly blended.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then coat in the Parmesan breadcrumb blend. Press gently to ensure full coverage.
06 - Line the coated zucchini fries on the prepared baking sheet in a single, even layer.
07 - Bake for 20 minutes, flipping fries halfway through, until golden and crisp. For extra crunch, broil for 2 additional minutes if desired.
08 - Serve warm with marinara sauce or ranch dressing as a dip.

# Chef Secrets:

01 -
  • You get that irresistible crispy texture and cheese flavor without frying or feeling heavy.
  • They disappear from the plate in minutes (seriously—friends who claim to hate veggies have asked for seconds).
02 -
  • If you crowd the tray, the fries turn limp instead of crunchy—space is everything here.
  • Switching to an air fryer made them even crispier and saved a few precious minutes on busy nights.
03 -
  • Chill your battered fries for 5 minutes before baking—they hold the coating better.
  • A quick blast in the broiler brings the signature crispy finish every time.
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