Crispy Parmesan Zucchini Fries (Printable)

Crunchy zucchini sticks coated in Parmesan and herbs, paired with a creamy zesty sauce for a delicious snack or side.

# What You Need:

→ Zucchini Fries

01 - 3 medium zucchinis, cut into fry-shaped sticks
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Cooking spray or olive oil

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, finely minced
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, vigorously beat the eggs until smooth.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper in a separate bowl.
04 - Dip each zucchini stick into the beaten eggs, then fully coat with the breadcrumb mixture.
05 - Place coated zucchini sticks in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil to enhance crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through, until fries are golden and crunchy.
07 - Combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and chopped parsley in a small bowl. Season with salt and pepper to taste.
08 - Serve zucchini fries hot alongside the prepared dipping sauce.

# Expert Suggestions:

01 -
  • They taste like indulgence but you're still eating a vegetable, which feels like a win no matter how you look at it.
  • The Parmesan crust gets so golden and crispy that even people who claim they don't like zucchini end up reaching for seconds.
  • You can have them on the table in under an hour, and most of that time is just waiting for the oven to do its thing.
02 -
  • If you skip the oil spray before baking, the coating won't crisp up the same way, it'll just dry out and taste more like cardboard than fries.
  • Turning them halfway through is not optional, the bottoms will stay pale and soft if you don't flip them over.
  • Don't crowd the pan, if the fries are touching they'll steam instead of roast and you'll lose all that crunch you're after.
03 -
  • Pat the zucchini sticks dry with a paper towel before coating them, excess moisture will make the breading slide off and turn soggy.
  • Double dipping, egg then breadcrumbs then egg again then breadcrumbs, gives you a thicker crust that stays put and crisps up beautifully.
  • Make extra sauce, people always want more than you think and it keeps in the fridge for up to a week.
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