Description
These crispy Parmesan Zucchini Fries are coated with crunchy panko and savory Parmesan, then baked until golden brown. Serve them hot with creamy ranch for an easy appetizer, snack, or veggie side dish.
Ingredients
Scale
- 3 small zucchinis
- 2 large eggs
- 1 pinch salt
- 3 dashes ground black pepper
- 2 cups Japanese panko bread crumbs
- 1/2 cup grated Parmesan cheese
- Ranch dressing, for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Slice the zucchini into approximately 3-inch-long and 1/2-inch-thick strips.
- Crack the eggs into a bowl. Add the salt and black pepper, then beat well.
- Combine the panko bread crumbs and grated Parmesan on a large plate or in a shallow container.
- Working in batches, dip the zucchini strips into the beaten eggs. Lift them out and gently shake off any excess egg.
- Roll each zucchini strip in the panko-Parmesan mixture, gently pressing the coating onto the zucchini.
- Arrange the coated zucchini fries in a single layer on the prepared baking sheet, leaving a little space between them.
- Bake for 20–25 minutes, turning the zucchini fries and rotating the baking sheet halfway through cooking.
- Remove from the oven when the coating is crisp and golden brown. Serve immediately with ranch dressing.
Notes
- Cut the zucchini into similar-sized strips so they cook evenly.
- Don’t overcrowd the baking sheet. Leaving space between the fries helps the coating become crisp instead of steaming.
- Shake off excess egg before breading to help prevent a soggy coating.
- For the crispiest texture, serve the zucchini fries immediately after baking.
- Add garlic powder, Italian seasoning, or red pepper flakes to the panko mixture for extra flavor.
- Marinara, garlic aioli, or spicy ranch can be used instead of regular ranch.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~310 kcal
- Sugar: ~5 g
- Sodium: ~590 mg
- Fat: ~9 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~43 g
- Fiber: ~3 g
- Protein: ~15 g
- Cholesterol: ~105 mg