Crispy Parmesan Zucchini Fries (Printable)

Golden, crunchy zucchini coated in Parmesan and herbs, baked to perfection. Ideal for a light snack or sharing.

# What You Need:

→ Vegetables

01 - 2 medium zucchini

→ Coating

02 - 2 large eggs
03 - 1 tablespoon whole milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper

→ For Serving (optional)

10 - Marinara sauce or ranch dressing

# Directions:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
02 - Wash and trim zucchini. Cut into sticks measuring approximately 1/2 x 3 inches (1 cm x 8 cm).
03 - In a shallow bowl, whisk together eggs and milk until fully combined.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick into the egg mixture, then press firmly into the Parmesan-breadcrumb mixture until coated on all sides.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning halfway through, until golden and crisp. For extra crunch, broil for 2 additional minutes if desired.
08 - Serve warm accompanied by marinara sauce or ranch dressing as desired.

# Expert Advice:

01 -
  • This is your golden ticket to guilt-free snacking that genuinely feels indulgent.
  • They’re easy enough to whip up in a rush but impressive enough to serve guests—trust me, I’ve done both.
02 -
  • If you crowd the baking tray, the fries will steam instead of crisp—I learned this grudgingly after my first soggy batch.
  • Egg mixture that's too runny can make the coating slide off, so aim for just thick enough to stick.
03 -
  • Pat your zucchini dry after cutting to keep the coating from slipping off.
  • Pile the coating on generously—the thicker the crunch, the more addictive the fries.
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