Name: Parmesan Zucchini Fries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium zucchinis; 2 large eggs; 1 cup panko breadcrumbs; ½ cup grated Parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; Nonstick cooking spray or olive oil spray; Marinara or ranch, for dipping (optional)

If you love golden, cheesy fries with a crave-worth crunch, these Parmesan Zucchini Fries are about to become your new guilty pleasure-minus all the guilt! Each fry is delightfully tender on the inside with a crispy, cheesy coating that'll make you forget all about potato fries.

They're incredibly simple to throw together, oven-baked for a lighter twist, and loaded with flavor from nutty Parmesan and zesty Italian herbs. Trust me, they're dangerously addictive and pair perfectly with your favorite dipping sauce.

Whether you're looking for a healthier snack, a crowd-pleasing appetizer, or just a creative way to use up summer zucchini, this recipe delivers. It's a long-time favorite in my kitchen, inspired by restaurant-style zucchini sticks but made even easier at home.

Serve them up at parties, add them to family dinners, or enjoy as a solo snack-you really can't go wrong!

A pile of golden Parmesan Zucchini Fries, crispy and ready to dip

Why You'll Love This Recipe

Healthier than classic fries: Oven-baked, not fried, and made with wholesome zucchini for a guilt-free treat.
Packed with flavor: Nutty Parmesan and a blend of savory herbs take these fries over the top.
So easy to make: Simple steps and pantry ingredients mean you can whip these up anytime.
Kid-friendly and crowd-pleasing: Crunchy, cheesy goodness everyone will devour (even veggie skeptics).

Key Ingredients for Parmesan Zucchini Fries

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

The real star here! Zucchini provides a tender, juicy inside while holding up to the crispy coating. Look for medium zucchinis-larger ones can be a bit watery. Cut them into uniform sticks, about 3-4 inches long, for even baking. No need to peel! If you only have yellow squash, that works too, though the color will be brighter.

Parmesan Cheese

Parmesan brings that irresistible salty, nutty depth to every bite. Use freshly grated for the best melt and flavor, but pre-grated will work in a pinch. Pecorino Romano is a great substitute for a sharper kick.

Panko Breadcrumbs

Panko gives these fries their signature crunch. Regular breadcrumbs are okay, but you'll miss out on that ultra-light texture. Gluten-free panko works perfectly if needed.

Italian Seasoning

This blend adds herby, aromatic notes that take the flavor up a notch. Use a store-bought mix or make your own with dried oregano, basil, thyme, and parsley. For a spicy twist, add a pinch of chili flakes.

Eggs

Eggs act as the "glue," helping the Parmesan and breadcrumbs stick. If you need an egg-free option, try using a flaxseed slurry or a little buttermilk as a binder-just be aware the coating may be less crisp.

Instructions for Parmesan Zucchini Fries

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Zucchini

Wash the zucchinis and trim the ends. Slice each zucchini in half lengthwise, then cut each half into 4 sticks (about 3-4 inches long and ½ inch thick). Pat them dry with paper towels-this helps the coating stick better.

Set Up the Breading Station

Grab three shallow bowls: place the eggs (beaten) in one, panko breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder, salt, and pepper in another, and leave the last bowl empty for your finished fries.

Dredge the Zucchini

Working one at a time, dip each zucchini stick first into the egg to coat all sides, then roll it in the breadcrumb-Parmesan mixture, pressing gently to adhere. Place each breaded fry on a parchment-lined baking sheet in a single layer.

Bake Until Crispy

Lightly spray the tops with nonstick cooking spray or olive oil spray. Bake in a preheated oven at 425°F (220°C) for 22-25 minutes, flipping halfway through, until golden and crisp.

Serve Up and Enjoy

Let the fries cool for a couple of minutes, then serve immediately with warm marinara or cool ranch for dipping!

Recipe Variations

Make It Gluten-Free

Swap the regular panko for gluten-free panko or crushed rice crackers. The texture stays just as crispy and satisfying!

Spice Things Up

Add a pinch of chili flakes or cayenne pepper to the breadcrumb mixture for a little heat. Smoked paprika also adds a boost of smoky flavor.

Vegan Version

Use vegan Parmesan-style cheese and swap the eggs for a flaxseed "egg" or unsweetened plant-based milk. The fries won't be quite as golden, but still crispy and delicious.

Extra Cheesy

Double the Parmesan for a richer, cheesier crust. You can also sprinkle a little extra cheese on after baking for ultimate flavor.

Air Fryer Method

Short on time? Cook the breaded zucchini fries in an air fryer at 400°F for 12-15 minutes, shaking once, for even crispier results.

Serving Suggestions

Pair these Parmesan Zucchini Fries with a side of tangy marinara sauce or cool ranch dip for dunking. They're amazing next to grilled chicken, a fresh Caprese salad, or piled into a wrap with your favorite proteins. Sprinkle with extra Parmesan and a few fresh basil leaves for a bright finishing touch.

Storage and Reheating

Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or toaster oven for 5-7 minutes to restore their crispness. Freezing isn't recommended, as zucchini loses its texture and can turn soggy once thawed.

Frequently Asked Questions About Parmesan Zucchini Fries (FAQ)

Q: Can I make Parmesan Zucchini Fries ahead of time?

A: You can bread the zucchini and refrigerate for several hours before baking. For best crispness, bake just before serving.

Q: Do I need to peel the zucchini first?

A: No need! The skin adds color and texture, and holds up well during baking.

Q: What’s the best way to get the crispiest fries?

A: Use panko breadcrumbs, pat the zucchini dry before dredging, and make sure not to overcrowd the baking sheet. Always bake at high heat and flip halfway for even browning.

Golden, crispy, cheesy, and oh-so-easy-these Parmesan Zucchini Fries are the guilt-free snack or appetizer you'll crave again and again. If you give them a try, let me know how they turned out by leaving a comment or rating below. Happy snacking!

Why You'll Love This Recipe