Crispy Parmesan Zucchini Fries (Printable Version)

Golden zucchini sticks coated in Parmesan and herbs served with a creamy, tangy 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 ground 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 black pepper to taste

# Step-by-Step:

01 - Preheat 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 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
04 - Dip each zucchini stick into the beaten eggs, then thoroughly coat with the breadcrumb mixture.
05 - Place coated zucchini sticks 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 halfway through, until golden and crispy.
07 - While fries bake, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley in a small bowl. Season with salt and pepper to taste.
08 - Serve zucchini fries hot alongside the prepared dipping sauce.

# Expert Advice:

01 -
  • They taste like a guilty pleasure but leave you feeling surprisingly light afterward.
  • The Parmesan crust gets so crispy in the oven, you forget you're not deep frying anything.
  • Kids actually ask for seconds, which is a small miracle when zucchini is involved.
  • The dipping sauce is tangy and creamy enough to make even the pickiest eater reach for more.
02 -
  • Pat the zucchini sticks dry with a paper towel before coating, or the moisture will make the crust soggy and it won't stick properly.
  • Don't overcrowd the baking sheet, the fries need space for air to circulate or they'll steam instead of crisp.
  • Flip them gently at the halfway mark, they're fragile before they're fully baked and the coating can slide off if you're rough.
03 -
  • Add a pinch of cayenne to the breadcrumb mix if you want a little heat that sneaks up on you after the first bite.
  • Use a wire rack on top of the baking sheet instead of parchment for even crispier bottoms, the air circulates underneath and they don't sit in any moisture.
  • Double the dipping sauce recipe, it's so good people use it on everything else on the table too.
Go Back