Crispy Parmesan Zucchini Fries (Printable Version)

Golden zucchini fries with crispy Parmesan coating and creamy zesty dipping sauce. Easy vegetarian appetizer ready in 45 minutes.

# What You'll Need:

→ For the 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

→ For the 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 Make It:

01 - Preheat the 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 fully combined.
03 - In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper.
04 - Dip each zucchini stick first into the beaten eggs, then coat thoroughly in the breadcrumb mixture.
05 - Arrange the 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 20–25 minutes, turning halfway through, until the fries are golden and crispy.
07 - While the fries are baking, in a small bowl, mix mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley. Season with salt and pepper to taste.
08 - Serve the zucchini fries hot with the dipping sauce on the side.

# Expert Advice:

01 -
  • These crispy little gems manage to be both indulgent and relatively virtuous - a contradiction that makes them disappear from plates in minutes flat.
  • The contrast between the crunchy exterior and tender zucchini inside creates that addictive texture that keeps everyone reaching for just one more.
02 -
  • Zucchini releases moisture as it cooks, so patting the raw sticks dry with paper towels before breading makes the difference between crispy and soggy fries.
  • A light spray of oil just before baking creates that beautiful golden color and extra crunch that makes these fries restaurant-worthy.
03 -
  • Cutting the zucchini into equal-sized sticks ensures they'll cook at the same rate - I aim for pieces about 3-4 inches long and 1/2 inch thick.
  • Let the zucchini fries rest on the hot baking sheet for 2-3 minutes after removing from the oven to set the crust before serving.
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