Crispy Parmesan Zucchini Fries (Printable)

Golden zucchini sticks with a crunchy Parmesan crust, paired with a creamy, zesty sauce perfect as a snack or side.

# 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, as needed

→ 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 and line a baking sheet with parchment paper. Lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, beat the eggs until smooth.
03 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
04 - Dip each zucchini stick into the beaten eggs, then dredge thoroughly in the breadcrumb mixture to coat evenly.
05 - Place coated zucchini fries in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for enhanced crispiness.
06 - Bake in the preheated oven for 20–25 minutes, turning halfway through, until golden brown 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.
08 - Serve the zucchini fries hot with the prepared dipping sauce on the side.

# Expert Advice:

01 -
  • They trick even picky eaters into loving vegetables without a single complaint.
  • The Parmesan crust gets so crispy you'll hear the crunch across the table.
  • You can prep the whole batch while the oven heats and still have time to tidy up.
  • The dipping sauce tastes like something you'd pay extra for at a restaurant.
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 baking sheet, give each fry space to breathe or they'll steam instead of crisp.
  • Flip them gently with tongs, not a spatula, so the crust doesn't tear off and stick to the pan.
03 -
  • Use panko instead of regular breadcrumbs, the difference in texture is worth the extra dollar.
  • Mist the fries with oil halfway through baking for an even crispier finish.
  • Make the dipping sauce a few hours ahead so the garlic and parsley flavors have time to bloom.
Return