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Parmesan Zucchini Fries

Crispy Parmesan zucchini fries in a bowl with marinara sauce for dipping.
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These baked zucchini fries achieve a perfect, satisfying crunch by salting the zucchini first to draw out moisture. Coated in a flavorful mix of Panko and Parmesan, they are a crispy, cheesy, and addictive snack or side dish that feels like a treat without the deep fryer.

Ingredients

Scale
  • 2 medium zucchinis (about 1 pound total)
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon black pepper
  • Cooking spray or 2 tablespoons olive oil

Instructions

  1. Prep and salt the zucchini. Slice zucchinis into 1/2-inch thick, 3-inch long sticks. Toss in a colander with 1 tsp kosher salt. Let sit for 10-15 minutes, then pat very dry with paper towels.
  2. Set up breading station. Place flour in first shallow bowl. Whisk eggs in second bowl. In third bowl, combine Panko, Parmesan, garlic powder, smoked paprika (if using), and black pepper.
  3. Bread the fries. Working in batches, coat zucchini sticks in flour, then dip in egg, then press into Parmesan-Panko mixture. Place on parchment-lined baking sheet.
  4. Bake. Preheat oven to 425°F (220°C). Lightly spray fries with cooking spray or drizzle with oil. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.

Notes

Salting and thoroughly drying the zucchini is the most crucial step for crispiness. For gluten-free version, use gluten-free flour and Panko. For dairy-free, use vegan Parmesan. Leftovers can be recrisped in a 400°F oven.

Nutrition

Find it online: https://www.stacksipsnack.com/parmesan-zucchini-fries/