Crispy Parmesan Zucchini Fries (Printable)

Golden, crispy zucchini coated with Parmesan and herbs, served with a creamy, zesty dip for a tasty bite.

# 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:

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 well combined.
03 - In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper.
04 - Dip each zucchini stick first into the beaten eggs, then thoroughly coat with the breadcrumb mixture.
05 - Place the coated zucchini fries in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for additional crispiness.
06 - Bake in the preheated oven for 20 to 25 minutes, flipping halfway through, until fries are golden and crisp.
07 - While fries bake, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and chopped parsley in a small bowl. Season with salt and pepper to taste.
08 - Serve the zucchini fries hot accompanied by the creamy dipping sauce.

# Expert Advice:

01 -
  • They taste indulgent but sneak in a whole vegetable without anyone complaining.
  • The Parmesan crust gets so golden and crunchy, you forget you're not eating actual fries.
  • The tangy dipping sauce makes even the soft center pieces irresistible.
02 -
  • Pat the zucchini sticks dry with a paper towel before coating them, or the breading will slide right off in the oven.
  • Don't crowd the pan. If the fries touch too much, they steam instead of crisp, and you end up with sad, soggy sticks.
  • Flip them gently with a spatula, not tongs, so the coating stays put.
03 -
  • Use a wire rack on your baking sheet if you have one. It lets air circulate under the fries and makes them crispy on all sides without flipping.
  • If your zucchini is watery, salt the sticks lightly and let them sit for 10 minutes, then pat them dry. It draws out moisture and prevents sogginess.
  • Double the dipping sauce. You'll want extra, and it's great on other things like chicken, sandwiches, or even as a salad dressing.
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