40-Minute Parmesan Zucchini Fries

Here’s my go-to recipe for parmesan zucchini fries, with a crispy, crunchy coating made from seasoned breadcrumbs and freshly grated parmesan cheese, baked until golden brown and perfect for dipping.

These zucchini fries have become my kids’ favorite way to eat vegetables, and I love that they’re baked instead of fried. I usually make a double batch because they disappear so quickly – and let’s be honest, they make the best afternoon snack too!

What Kind of Zucchini Should I Use?

For zucchini fries, smaller zucchinis are actually better than the giant ones you might find in your garden. Small to medium zucchinis (about 6-8 inches long) tend to have fewer seeds and firmer flesh, which means they’ll hold their shape better and won’t get mushy when baked. Look for zucchinis that feel firm and heavy for their size, with smooth, unblemished dark green skin. If you can only find larger zucchinis, just be sure to cut out the seedy center before slicing them into fries, since that part contains too much moisture and can make your fries soggy. Try to pick ones that are straight rather than curved – they’re much easier to cut into even fry shapes.

Options for Substitutions

Need to switch things up with this recipe? Here are some helpful substitutions you can try:

• Panko breadcrumbs: While panko gives the best crunch, you can use regular breadcrumbs, crushed cornflakes, or even crushed pork rinds for a low-carb option. Just note that regular breadcrumbs will give you a denser coating.
• Eggs: If you’re out of eggs or need an egg-free version, try dipping the zucchini in milk mixed with a tablespoon of mustard, or use buttermilk as your coating base.
• Parmesan cheese: Romano or Asiago cheese work great as alternatives. For a dairy-free version, try nutritional yeast – use about 1/3 cup for a similar cheesy flavor.
• Zucchini: Yellow summer squash works just as well in this recipe. You could even try this coating on green beans or asparagus spears for a different twist.
• Ranch dressing: Not a ranch fan? Try marinara sauce, garlic aioli, or even a simple lemon-herb mayo for dipping. Mix mayo with some herbs and a squeeze of lemon juice for an easy home-made option.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini fries is dealing with excess moisture – failing to pat your sliced zucchini thoroughly dry with paper towels will result in soggy fries that won’t crisp up properly.

Another common mistake is overcrowding the baking sheet – make sure to leave space between each fry so hot air can circulate, otherwise you’ll end up with steamed rather than crispy zucchini.

Temperature control is crucial – baking at too low a temperature won’t achieve that golden-brown crust, so preheat your oven to 425°F and flip the fries halfway through baking for even crispiness.

For extra-crunchy results, try placing the breaded zucchini on a wire rack set inside your baking sheet, which allows hot air to reach all sides and prevents the bottom from getting soggy.

What to Serve With Zucchini Fries?

These crispy zucchini fries make a great side dish, but they can also be the star of a casual lunch or dinner spread! While they’re already perfect with the ranch dressing mentioned in the recipe, you might want to serve them alongside some marinara sauce or garlic aioli for dipping variety. They pair really well with grilled chicken or a juicy burger if you’re looking to make a complete meal. For a fun appetizer spread, try serving them with other finger foods like buffalo wings, mozzarella sticks, or even a simple Caesar salad to balance out all that crispy goodness.

Storage Instructions

Keep Fresh: These zucchini fries are best enjoyed right after cooking while they’re still crispy. If you have leftovers, place them in an airtight container lined with paper towels and keep in the fridge for up to 2 days. Just know they won’t be quite as crunchy as when fresh!

Make Ahead: Want to prep these ahead? You can bread the zucchini up to 4 hours before cooking – just arrange them on a baking sheet and pop them in the fridge. Any longer than that and the breading might get soggy from the zucchini’s moisture.

Crisp Up: To get some crunch back into leftover zucchini fries, spread them on a baking sheet and pop them in a 375°F oven for about 5-7 minutes. The microwave works in a pinch, but they’ll be softer this way.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 100-120 g

Ingredients

• 3 small zucchini
• 2 large eggs
• 1 pinch kosher salt
• Freshly ground black pepper, to taste
• 2 cups panko-style breadcrumbs
• 1/2 cup finely grated parmesan
• Ranch dipping sauce

Step 1: Prepare Zucchini and Set Up Baking Sheet

• 3 small zucchini

Preheat your oven to 425°F (218°C).

Slice the zucchinis into 3-inch (7 cm) lengths and cut them into 1/2-inch (1 cm) thick strips, resembling fries.

Line a baking sheet with parchment paper and set it aside.

This helps with easy cleanup and prevents sticking.

Step 2: Make the Egg Mixture

• 2 large eggs
• 1 pinch kosher salt
• freshly ground black pepper, to taste

Crack the eggs into a bowl.

Add a pinch of kosher salt and three dashes of freshly ground black pepper.

Beat the mixture well until fully combined.

I find that properly seasoning the eggs helps the coating stick better and adds flavor to the zucchini fries.

Step 3: Prepare the Coating Mixture

• 2 cups panko-style breadcrumbs
• 1/2 cup finely grated parmesan

On a large plate or in a shallow container, combine the panko-style breadcrumbs and the finely grated parmesan.

Mix them well so the cheese is evenly distributed.

Step 4: Coat the Zucchini Fries

• sliced zucchini strips from Step 1
• egg mixture from Step 2
• panko-parmesan coating from Step 3

Working in batches, dip each zucchini strip (from Step 1) into the beaten egg mixture (from Step 2), allowing excess to drip off.

Then, roll it in the panko-parmesan coating (from Step 3), gently pressing to ensure a good coating on all sides.

Place the coated zucchini strips onto the prepared baking sheet.

Repeat until all zucchini strips are coated.

Step 5: Bake and Serve

• ranch dipping sauce

Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes, rotating the sheet and turning the zucchini fries halfway through, until they are golden brown and crispy.

Serve the hot zucchini fries immediately with ranch dipping sauce.

I like to serve them right away so they stay extra crispy.