Parmesan Zucchini Fries

Parmesan Zucchini Fries are the kind of side I make when I want something crispy, cheesy, and downright addictive—without the guilt of deep frying. These oven-baked (or air-fried) veggie fries come out golden and flavorful, with a crunchy breadcrumb-Parmesan crust and a tender zucchini center. Whether I’m serving them as an appetizer, side, or healthy snack, they always disappear fast.

Why You’ll Love This Recipe

• They’re crispy and cheesy, with a satisfying crunch in every bite
• I get all the indulgent fry vibes—without frying anything
• They’re a perfect way to use up extra zucchini in summer
• I can bake or air-fry them, depending on how much time I have
• Everyone loves them—even the kids

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko or regular)
1 teaspoon garlic powder
1/2 teaspoon dried Italian herbs (optional)
Salt and pepper, to taste
2 large eggs

Directions

Preheat the oven
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper (or lightly greasing it).

Prepare the zucchini
Then I slice the zucchinis into fry-like sticks—about 3 inches long and 1/2 inch thick. Not too thin, or they’ll go limp in the oven.

Make the coating
In a shallow bowl, I mix together Parmesan, breadcrumbs, garlic powder, Italian herbs, and a pinch of salt and pepper. In another bowl, I beat the eggs.

Coat the zucchini
I dip each zucchini stick into the beaten eggs, then press it gently into the breadcrumb-Parmesan mixture so it’s well coated. I like to do this in batches to move things along.

Bake the fries
I lay the coated zucchini fries out in a single layer on the prepared baking sheet. Then I bake for 20–25 minutes, flipping halfway through, until the fries are golden and crisp.

Serve
Once they’re out of the oven, I serve them warm—ideally with a side of marinara, ranch, or whatever dip I’m craving.

Servings and Timing

Servings: 3–4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

• Gluten-Free: I swap in gluten-free breadcrumbs
• Spicy: A pinch of cayenne or red chili flakes in the coating kicks up the heat
• Extra cheesy: I mix a little shredded mozzarella into the breadcrumb mix
• Herby twist: Fresh chopped parsley or basil added after baking brightens things up

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven or air fryer at 375°F until crisp—usually about 5–7 minutes. I avoid the microwave since it makes them soggy.

FAQs

Can I air fry these instead of baking?

Yes—I often do! I air fry them at 400°F for about 10–12 minutes, flipping once, until they’re golden and crispy.

What kind of breadcrumbs work best?

Panko gives the crispiest texture, but regular breadcrumbs work well too if that’s what I have on hand.

Do I need to salt the zucchini first?

I don’t usually, but if the zucchini is extra watery, I sometimes sprinkle it with a bit of salt and let it sit for 10 minutes, then pat dry before breading.

Can I make these ahead of time?

I like to prep and coat the fries ahead, then bake them fresh right before serving. If I bake them in advance, I reheat them in the oven or air fryer to get that crunch back.

What dips go best with these fries?

Marinara, ranch, garlic aioli, or even spicy sriracha mayo are all great pairings. I rotate depending on the mood.

Conclusion

Parmesan Zucchini Fries prove that vegetables can be crispy, cheesy, and downright snackable. Whether I’m looking for a fun way to use up garden zucchini or need a quick side for a weeknight dinner, this recipe always delivers. Plus, I love how customizable and easy it is. Once you try these, you might never crave regular fries again.

Parmesan Zucchini Fries are the kind of side I make when I want something crispy, cheesy, and downright addictive—without the guilt of deep frying. These oven-baked (or air-fried) veggie fries come out golden and flavorful, with a crunchy breadcrumb-Parmesan crust and a tender zucchini center. Whether I’m serving them as an appetizer, side, or healthy snack, they always disappear fast.

Why You’ll Love This Recipe

• They’re crispy and cheesy, with a satisfying crunch in every bite
• I get all the indulgent fry vibes—without frying anything
• They’re a perfect way to use up extra zucchini in summer
• I can bake or air-fry them, depending on how much time I have
• Everyone loves them—even the kids

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko or regular)
1 teaspoon garlic powder
1/2 teaspoon dried Italian herbs (optional)
Salt and pepper, to taste
2 large eggs

Directions

Preheat the oven
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper (or lightly greasing it).

Prepare the zucchini
Then I slice the zucchinis into fry-like sticks—about 3 inches long and 1/2 inch thick. Not too thin, or they’ll go limp in the oven.

Make the coating
In a shallow bowl, I mix together Parmesan, breadcrumbs, garlic powder, Italian herbs, and a pinch of salt and pepper. In another bowl, I beat the eggs.

Coat the zucchini
I dip each zucchini stick into the beaten eggs, then press it gently into the breadcrumb-Parmesan mixture so it’s well coated. I like to do this in batches to move things along.

Bake the fries
I lay the coated zucchini fries out in a single layer on the prepared baking sheet. Then I bake for 20–25 minutes, flipping halfway through, until the fries are golden and crisp.

Serve
Once they’re out of the oven, I serve them warm—ideally with a side of marinara, ranch, or whatever dip I’m craving.

Servings and Timing

Servings: 3–4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

• Gluten-Free: I swap in gluten-free breadcrumbs
• Spicy: A pinch of cayenne or red chili flakes in the coating kicks up the heat
• Extra cheesy: I mix a little shredded mozzarella into the breadcrumb mix
• Herby twist: Fresh chopped parsley or basil added after baking brightens things up

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the oven or air fryer at 375°F until crisp—usually about 5–7 minutes. I avoid the microwave since it makes them soggy.

FAQs

Can I air fry these instead of baking?

Yes—I often do! I air fry them at 400°F for about 10–12 minutes, flipping once, until they’re golden and crispy.

What kind of breadcrumbs work best?

Panko gives the crispiest texture, but regular breadcrumbs work well too if that’s what I have on hand.

Do I need to salt the zucchini first?

I don’t usually, but if the zucchini is extra watery, I sometimes sprinkle it with a bit of salt and let it sit for 10 minutes, then pat dry before breading.

Can I make these ahead of time?

I like to prep and coat the fries ahead, then bake them fresh right before serving. If I bake them in advance, I reheat them in the oven or air fryer to get that crunch back.

What dips go best with these fries?

Marinara, ranch, garlic aioli, or even spicy sriracha mayo are all great pairings. I rotate depending on the mood.

Conclusion

Parmesan Zucchini Fries prove that vegetables can be crispy, cheesy, and downright snackable. Whether I’m looking for a fun way to use up garden zucchini or need a quick side for a weeknight dinner, this recipe always delivers. Plus, I love how customizable and easy it is. Once you try these, you might never crave regular fries again.

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