Crispy Parmesan Zucchini Fries (Print Version)

Golden, crunchy zucchini fries coated with Parmesan and herbs, paired with a creamy, zesty dipping sauce.

# What You Need:

→ Zucchini Fries

01 - 3 medium zucchini, cut into fry-shaped sticks
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Cooking spray or olive oil

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, finely minced
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and pepper to taste

# How-To Steps:

01 - Set oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, beat the eggs until smooth.
03 - Combine panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper in another bowl.
04 - Dip each zucchini stick into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for extra crispiness.
06 - Bake for 20 to 25 minutes, turning them halfway through, until golden and crispy.
07 - While baking, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley in a small bowl. Season with salt and pepper.
08 - Serve zucchini fries hot alongside the prepared dipping sauce.

# Expert Advice:

01 -
  • They taste indulgent but are actually loaded with veggies, so you can snack without the heaviness of regular fries.
  • The Parmesan crust gets so crispy in the oven that even picky eaters forget they're eating zucchini.
  • The tangy dipping sauce is the kind of thing you'll want to put on everything else in your fridge.
02 -
  • Pat the zucchini sticks dry with a paper towel before breading, or the coating will slide right off in the oven.
  • Don't crowd the pan, give each fry its own space so the hot air can circulate and crisp them evenly.
  • If you skip the oil spray, the coating stays pale and soft instead of turning that beautiful golden brown.
03 -
  • Use a wire rack on top of your baking sheet if you have one, it lets air circulate under the fries and keeps the bottoms from steaming.
  • Taste your Parmesan before you add extra salt to the breading, some brands are saltier than others and you don't want to overdo it.
  • If the coating isn't sticking well, chill the breaded fries in the fridge for 10 minutes before baking to help it set.
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