Crispy Oven-Baked Zucchini Fries (Printable)
Golden, crispy zucchini sticks baked to perfection with savory breadcrumbs and Parmesan cheese.
# Ingredient List:
→ Vegetables
01 - 2 medium zucchini
→ Breading
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (optional)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ For Serving
10 - Marinara sauce or ranch dressing (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - Rinse and dry the zucchini. Trim the ends and cut each into sticks approximately 1/2 inch thick to mimic fries.
03 - Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each zucchini stick in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing lightly to ensure adherence.
05 - Place coated zucchini sticks in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, turning once halfway through, until golden and crisp.
06 - Serve the zucchini fries hot with marinara sauce or ranch dressing, if desired.
# Expert Tips:
01 -
- They're legitimately crispy on the outside, not soggy like many oven-baked versions—the panko and Parmesan trick actually works.
- Takes under 40 minutes from zucchini to plate, so you can make them on a weeknight without stress.
- Kids and adults both reach for these without hesitation, which means quiet victory in any kitchen.
02 -
- The single layer on the baking sheet matters more than you'd think—crowding them steams them instead of crisping them, and that's when disappointment happens.
- Pat your zucchini completely dry before breading, or the moisture will prevent proper browning and the coating will slide around during cooking.
03 -
- Fresh grated Parmesan melts slightly and browns better than pre-shredded—this small detail genuinely elevates the crust.
- A light spray of oil before baking is the secret move that separates these from typical sad baked vegetable recipes—don't skip it or you'll wonder why they're not crispy.