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Baked Parmesan Zucchini Fries Recipe

ByMadison
Jump to Recipe· 4.9 from 15 reviews

If you’re looking for a snack that’s crispy, flavorful, and surprisingly easy to make, you’ve got to try this Baked Parmesan Zucchini Fries Recipe. I love how these fries deliver that satisfying crunch and cheesy goodness without the guilt of deep frying. Plus, baking means you get to enjoy all that flavor with less mess and fewer calories.

These fries come together perfectly for a casual weeknight side dish or a fun appetizer when friends come over. The blend of Parmesan and Italian seasoning makes these Zucchini Fries stand out. I can’t wait to share all my tips so you nail this recipe every time—you’ll wonder why you didn’t make them sooner!

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Why This Recipe Works

  • Better-for-you crunch: Baking instead of frying cuts down on oil without sacrificing crispiness.
  • Super flavorful coating: The Parmesan breadcrumb mix with Italian seasoning makes every bite pop with savory goodness.
  • Simple ingredients: You can make this Baked Parmesan Zucchini Fries Recipe with stuff you probably already have in your pantry and fridge.
  • Perfect for picky eaters: These fries often convert folks who didn’t think they were fans of zucchini!
A pile of golden brown fried zucchini sticks with a crispy breadcrumb coating sits on a white marbled surface. The zucchini sticks are cut long and rectangular, showing a dark green skin peeking through under the crunchy coating. They are stacked in a casual heap with some green herbs sprinkled on top for color. In the bottom left corner, there is a small white bowl filled with bright red ketchup. The overall setting has soft, natural light and a shallow focus, highlighting the texture of the fried zucchini sticks. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Baked Parmesan Zucchini Fries Recipe plays a part in creating that crispy, cheesy texture and amazing flavor combo you’ll love. A quick shopping tip: look for firm zucchinis—they hold up better during baking and don’t get soggy.

  • Zucchini: Choose fresh, firm zucchini with a vibrant green color for the best texture and flavor.
  • Flour: This light layer helps the egg and breadcrumb coating stick better.
  • Egg: Acts as the glue to bind the coating layers, ensuring a thick, even crust.
  • Breadcrumbs: Use plain or seasoned for texture; panko works great if you want extra crunch.
  • Parmesan cheese: Adds a salty, nutty flavor that makes these fries irresistible.
  • Italian seasoning: A blend of herbs that elevates the flavor profile without extra effort.
  • Garlic powder: Gives a subtle savory punch that complements the cheese nicely.
  • Salt and black pepper: Essential for seasoning every layer to bring balanced flavor.
  • Cooking spray or oil: Helps the fries crisp up nicely in the oven without sticking.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Baked Parmesan Zucchini Fries Recipe is how easy it is to make your own. Feel free to dial up or down the seasoning or swap breadcrumbs depending on what you have on hand—it’s all about making it your own!

  • Spicy twist: Adding a pinch of cayenne or red pepper flakes gives these fries a little kick I personally adore when paired with a cooling dip.
  • Herb variations: Swap Italian seasoning for fresh herbs like rosemary, thyme, or basil for a fresher, garden-inspired flavor.
  • Gluten-free option: Use gluten-free flour and breadcrumbs to keep these fries friendly for sensitive tummies without losing the crunch.
  • Cheesy upgrade: Add a little shredded mozzarella or sharp cheddar to the breadcrumb mix for extra cheesy deliciousness.

Step-by-Step: How I Make Baked Parmesan Zucchini Fries Recipe

Step 1: Prep the Oven and Baking Sheet

First things first—preheat your oven to 425°F. This temperature is just right to get the fries crispy without drying them out. Coat your baking sheet with a light layer of cooking spray or oil. I like to line mine with aluminum foil for easier cleanup, but I avoid silicone mats or parchment paper because they trap moisture and can make the fries soggy.

Step 2: Mix Your Breading Components

Set up your breading station with three shallow dishes: one for the flour mix (flour, garlic powder, salt), one for the beaten egg wash, and one for the Parmesan breadcrumb mix (breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper). Using separate dishes helps keep the coating process smooth and tidy.

Step 3: Coat Your Zucchini Fries

Take your zucchini sticks and dredge them first in the flour mixture, lightly shaking off excess. Then dip each piece into the beaten egg, making sure they’re fully coated. Finally, press the zucchini sticks into the Parmesan breadcrumb mix, making sure to get a thick, even coating—that’s where the magic happens!

Step 4: Bake Until Golden and Crispy

Arrange the coated fries on the baking sheet in a single layer, giving them a little space so they crisp up nicely. Bake for about 20 minutes, flipping once halfway through to ensure even browning. When you take them out, if any fries are sticking to the pan, don’t rush—gently loosen them with an offset spatula to keep your crispy coating intact.

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Pro Tips for Making Baked Parmesan Zucchini Fries Recipe

  • Don’t skip the egg wash: This step ensures the breadcrumbs stick well for that crave-worthy crust.
  • Use a wire rack if you can: Placing fries on a wire rack over the baking sheet can help air circulate for even crispier fries.
  • Avoid overcrowding: Give the zucchini fries some breathing room on the sheet to prevent steaming instead of baking.
  • Let them cool briefly: The fries crisp up even more a couple minutes after coming out of the oven.

How to Serve Baked Parmesan Zucchini Fries Recipe

A white tray lined with crinkled white paper holds a pile of golden brown fried sticks that have a crispy breadcrumb coating with specks of green herbs. The sticks are arranged in layers with some overlapping, showing their rough and crunchy texture. To the right side of the tray, there is a small white bowl filled with smooth red ketchup. A few green herb leaves are scattered on the white marbled surface around the tray, and a white and blue striped cloth is placed on the upper right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra freshly grated Parmesan and chopped fresh parsley on top right before serving. It adds a touch of color and freshness that makes these fries pop visually and flavor-wise. A squeeze of fresh lemon juice brightens them up just a bit, too.

Side Dishes

This Baked Parmesan Zucchini Fries Recipe pairs beautifully with creamy dips like garlic aioli, ranch dressing, or marinara sauce for a classic combo. I also enjoy them alongside grilled chicken or a fresh garden salad to make a complete meal.

Creative Ways to Present

For a fun gathering, I like serving these fries in mini paper cones or small bowls lined with parchment paper for that casual “snack bar” vibe. You could also create a colorful veggie platter featuring these Parmesan fries as the star snack surrounded by fresh crudites and dips—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover zucchini fries store best in an airtight container in the fridge for up to 2 days. I like to place a paper towel at the bottom of the container to absorb extra moisture and help maintain crispness. Avoid stacking them too much to preserve their crunchy exterior.

Freezing

I’ve frozen these fries successfully by flash freezing them spread out on a tray first, then transferring to a freezer bag. They freeze well for up to a month. When you’re ready to eat, bake them straight from frozen at 425°F until heated through and crispy again.

Reheating

To bring back that fresh-baked crispiness, I reheat leftover zucchini fries in an oven or toaster oven at 350°F for about 10 minutes. This method helps avoid sogginess that happens when reheating in the microwave.

FAQs

  1. Can I bake zucchini fries without Parmesan cheese?

    Absolutely! Parmesan adds a distinctive nutty flavor and helps with crispiness, but if you prefer or need to skip it, you can use extra breadcrumbs mixed with your favorite seasonings for a tasty alternative. Just know the texture and flavor will be a bit different.

  2. How do I avoid soggy zucchini fries?

    Key tips are to use firm zucchini, not overcrowd the pan, and bake at a high temperature like 425°F. Also, avoid using parchment paper or silicone mats as they trap moisture. Finally, serve immediately for the best crispiness.

  3. Can I make this recipe gluten-free?

    Yes! Simply substitute the all-purpose flour and regular breadcrumbs with gluten-free versions. Many stores carry great gluten-free breadcrumbs, or you can even crush gluten-free crackers or cornflakes for a crunchy coating.

  4. What dips go best with Baked Parmesan Zucchini Fries Recipe?

    Ranch dressing, garlic aioli, marinara sauce, and even a spicy sriracha mayo are all amazing for dipping these fries. Pick your favorite or try several for fun variety when serving guests.

Final Thoughts

This Baked Parmesan Zucchini Fries Recipe is truly a favorite in my kitchen, especially when I want something crunchy and comforting without the heaviness of frying. I hope you’ll enjoy making and sharing these fries as much as I do—they’re a perfect sneaky way to get more veggies on the table and a delicious treat everyone can feel good about. Give it a try and say hello to your new go-to snack or side dish!

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Baked Parmesan Zucchini Fries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Baked Parmesan Zucchini Fries are a crispy, flavorful, and healthier alternative to traditional fries. Coated in a seasoned Parmesan breadcrumb mixture and baked to perfection, they make a delicious appetizer or side dish that’s perfect for snacking or serving alongside your favorite dips.

Ingredients

Units Scale

General

  • cooking spray OR oil

Flour Mix

  • 1/3 cup flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Egg Wash

  • 1 large egg

Parmesan Breadcrumbs

  • 3/4 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • ground black pepper to taste

Zucchini

  • 1 pound zucchini cut into 1/2-inch sticks

Instructions

  1. Preheat Oven: Preheat the oven to 425° Fahrenheit. Coat a baking sheet with oil or cooking spray. You can line it with aluminum foil for easier cleanup, but the fries might turn out a little less crispy. Avoid using silicone baking mats or parchment paper to prevent sogginess.
  2. Prepare Breading Mixtures: In a shallow dish or large zip-lock bag, mix the flour, garlic powder, and salt for the flour mix. In a separate shallow dish, beat the egg well for the egg wash. In a third shallow dish or a 7×11 baking pan, combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and ground black pepper for the Parmesan breadcrumb coating.
  3. Coat Zucchini Fries: First, thinly coat the zucchini sticks with the flour mixture. Next, dip them in the beaten egg until fully coated. Finally, generously cover them with the Parmesan breadcrumb mix to ensure a thick, crispy crust.
  4. Bake: Arrange the coated zucchini sticks on the prepared baking sheet. Bake for 20 minutes, turning once halfway through to ensure even crispiness. Use an offset spatula to gently loosen any fries stuck to the pan to avoid breaking them.
  5. Serve: Serve immediately while hot and crispy with your favorite dipping sauces or condiments for a delicious snack or side dish.

Notes

  • Use aluminum foil sparsely as it can reduce crispiness; avoid silicone mats or parchment paper to keep fries crispy.
  • An offset spatula helps remove zucchini fries without breaking if they stick.
  • For a gluten-free option, substitute regular flour and breadcrumbs with gluten-free versions.
  • Adjust seasoning in breadcrumb mixture to your taste; adding smoked paprika can add a smoky flavor.
  • Serving with marinara sauce or ranch dip pairs well with these fries.

Nutrition

  • Serving Size: 1 serving
  • Calories: 150 kcal
  • Sugar: 3 g
  • Sodium: 250 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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