Crispy Baked Zucchini Fries

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 30–35 minutes

• Servings: 2–4

Why You’ll Love This Recipe

These zucchini fries are:

• Crispy and golden on the outside

• Soft and creamy inside

• Baked (not fried!) for a healthier option

• Coated in a seasoned Parmesan-panko crust

• Great for dipping in marinara, ranch, or aioli

Ingredients

For the Zucchini Fries:

• 2 medium zucchini

• 2 large eggs

• 1 tablespoon milk (optional, to thin the egg wash)

• 1/2 cup all-purpose flour

• 1 cup panko breadcrumbs (for extra crunch)

• 1/3 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika (smoked or sweet)

• 1/4 teaspoon dried oregano or Italian seasoning

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon ground black pepper

Optional Dips:

• Marinara sauce

• Garlic aioli

• Chipotle mayo

• Ranch dressing

Instructions

1. Preheat the Oven

• Preheat your oven to 425°F (220°C).

• Line a baking sheet with parchment paper or a wire rack set inside a rimmed baking sheet (this helps with even crisping). Lightly spray with cooking spray or brush with oil.

2. Prepare the Zucchini

• Wash and dry the zucchini.

• Cut off both ends.

• Slice each zucchini in half lengthwise, then cut each half into sticks about 3–4 inches long and ½-inch thick—like classic French fry shape.

3. Set Up Your Dredging Station

You’ll need three shallow bowls:

• Bowl 1 (Flour): Add the ½ cup of flour.

• Bowl 2 (Egg Wash): Beat 2 eggs with 1 tablespoon milk (if using) until well combined.

• Bowl 3 (Breadcrumb Mixture): Combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Mix well.

4. Dredge the Zucchini

• One by one, dredge each zucchini stick first in the flour (tap off excess), then dip into the egg wash, and finally press into the breadcrumb mixture to coat completely.

• Place coated sticks on the prepared baking sheet or wire rack in a single layer, leaving space between them.

5. Bake Until Golden and Crispy

• Bake for 20–25 minutes, flipping the fries halfway through for even browning.

• They should be golden brown and crisp on the outside, and tender when pierced with a fork.

6. Serve Immediately

• Serve hot with your favorite dipping sauce.

• Garnish with extra Parmesan or fresh parsley if desired.

Tips for Success

• Use panko breadcrumbs: They provide the crispiest coating.

• Don’t overcrowd the pan: Give fries space to crisp evenly.

• Add a spritz of oil on top before baking for a more golden crunch.

• Want more kick? Add a pinch of cayenne pepper or red chili flakes to the breadcrumb mix.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven or air fryer at 375°F (190°C) until warm and crispy again (about 5–8 minutes).

• Avoid microwaving—they’ll turn soggy.

Variations

• Air Fryer Version: Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.

• Gluten-Free: Use gluten-free flour and breadcrumbs.

• Dairy-Free: Omit Parmesan or use a dairy-free cheese alternative.