Name: Baked Zucchini Fries with Parmesan Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp extra-virgin olive oil; ¾ cup panko breadcrumbs; 2 oz Parmesan cheese, finely grated; 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp kosher salt; ¼ tsp ground black pepper; 2 large eggs, lightly beaten with 1 tablespoon water; 2 medium zucchini, cut into wedges and patted dry; 3 tbsp all-purpose flour; 1 tsp minced fresh parsley for garnish

There’s something ridiculously satisfying about a crispy, golden snack that’s also packed with fresh flavor and a bit of cheesy goodness. This Baked Zucchini Fries with Parmesan Recipe hits that sweet spot — light, crunchy on the outside, tender on the inside, and so easy to make that you’ll find yourself reaching for it again and again.

The image shows crispy zucchini sticks piled on a white plate, each stick coated with a golden-brown, crunchy breadcrumb layer that has some darker toasted spots. The zucchini inside is bright green and visible along the sides of each stick. Small green herb pieces are sprinkled on top, adding a fresh touch. On the right side of the plate, there is a small round metal container filled with thick red dipping sauce. The plate sits on a white marbled surface, enhancing the colors of the food. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Zucchini Fries with Parmesan Recipe
Top Tip
How to Serve Baked Zucchini Fries with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Zucchini Fries with Parmesan Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made these zucchini fries when I wanted something crunchy without the deep-fried guilt. They’re a fantastic way to get more veggies on your plate and fool even picky eaters with that irresistible Parmesan crust.

Simple Ingredients: You likely already have most of what you need in your pantry – no scavenger hunts required.
Perfect Crispy Texture: The panko breadcrumbs and Parmesan create a crunchy shell that’s far better than a soggy fry.
Healthier Alternative: Baked, not fried, so you can snack guilt-free and feel good about it.
Super Versatile: They’re great on their own, with dips, or as a side to just about anything.

Ingredients & Why They Work

Each ingredient in this Baked Zucchini Fries with Parmesan Recipe plays a special role in the final deliciousness and texture. Picking fresh zucchini and finely grated Parmesan makes all the difference, trust me.

Flat lay of two medium zucchini cut into wedges, a few whole brown eggs with clean shells, a small white bowl of extra-virgin olive oil, a small white bowl filled with golden panko breadcrumbs, a small white bowl of finely grated Parmesan cheese, a small white bowl holding a mix of Italian seasoning, garlic powder, onion powder, kosher salt, and ground black pepper, a small white bowl of all-purpose flour, and a small handful of fresh minced parsley on a simple white ceramic plate, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Brushing the baking sheet with oil ensures your fries crisp up beautifully without sticking.
Panko breadcrumbs: These create that airy, crunchy coating that’s way lighter than regular breadcrumbs.
Parmesan cheese: Adds salty, nutty flavor and helps bind the crust for that perfect golden hue.
Italian seasoning: A blend of herbs like oregano and basil that infuse the fries with subtle aromatic depth.
Garlic powder & onion powder: They pack tasty punch without overwhelming the zucchini’s fresh taste.
Kosher salt & black pepper: The basic seasoning duo that balances flavor perfectly.
Eggs: Help the breadcrumb mixture stick to the zucchini for an even coating and crisp bake.
Zucchini: Look for firm, medium-sized zucchini – too big and they’re watery; too small and not enough flesh.
All-purpose flour: Lightly coats the zucchini, helping that egg wash cling better.
Fresh parsley: A sprinkle on top adds freshness and brightens the look and flavor just before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Baked Zucchini Fries with Parmesan Recipe is how easy it is to tweak to your taste or what you have on hand. I encourage you to experiment and make it truly yours!

Variation: Sometimes I swap Parmesan for Pecorino Romano for a sharper flavor punch — it’s delicious if you want something different.
Dietary Modification: For a gluten-free version, I use gluten-free panko breadcrumbs and a bit of cornstarch instead of all-purpose flour — it works like a charm.
Add-Ins: Sprinkle in a pinch of smoked paprika or cayenne powder for a smoky, spicy kick if you’re feeling adventurous.

Step-by-Step: How I Make Baked Zucchini Fries with Parmesan Recipe

This image shows a white plate with a red rim, lined with crinkled white parchment paper, holding several golden brown, crispy zucchini sticks layered in a slightly scattered pile. Each zucchini stick has a light yellow crumb coating with hints of green zucchini skin visible underneath. Small green parsley leaves are sprinkled on top and around the zucchini sticks. To the right side of the plate is a small white bowl filled with rich, thick red dipping sauce. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Zucchini Properly

After washing your zucchini, cut them into even wedges—about the size of a finger is just right. Then, pat them dry thoroughly to avoid sogginess. For me, drying the zucchini well is the secret step that helps keep these fries crispy rather than soggy.

Step 2: Make the Crispy Coating Mixture

In a shallow bowl, mix together the panko breadcrumbs, finely grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper. This blend is what turns boring zucchini into something magical—don’t skip seasoning here!

Step 3: Flour and Egg Dip

Place your zucchini wedges in a Ziploc bag with the flour and gently shake them around so they’re lightly coated. Shake off excess flour before dipping each wedge in the egg wash—this two-step coating is what ensures the breadcrumb mixture sticks perfectly.

Step 4: Coat and Bake

Next, dip the floured zucchini in the egg mixture, then into the breadcrumb-Parmesan mix, pressing gently to coat. Lay them out in a single layer on an olive oil–brushed baking tray. Bake at 450°F for about 20 to 25 minutes, flipping halfway, until golden and crispy on both sides.

Top Tip

From my experience, a few adjustments make all the difference to perfect your Baked Zucchini Fries with Parmesan Recipe. These tips helped me the most when I was learning – I’m sharing so you can enjoy the same success!

Dry Thoroughly: If your zucchini is wet, the coating won’t stick well and fries get soggy. Pat them completely dry before flouring.
Use Fresh Parmesan: Pre-grated bags won’t give the same flavor or texture; freshly grated makes the crust more flavorful and crispy.
Space them Out: Leave a little breathing room on the baking tray between fries to ensure even baking and maximum crispiness.
Flip Halfway: Turning the fries midway through baking is key to getting that golden brown all over.

How to Serve Baked Zucchini Fries with Parmesan Recipe

baked zucchini fries - Serving Suggestion

Garnishes

I love sprinkling freshly minced parsley on top for that pop of color and fresh flavor. A little grated Parmesan on top never hurts either, especially when these are fresh out of the oven.

Side Dishes

These fries pair wonderfully with light mains like grilled chicken or fish, and I especially enjoy serving them alongside a simple salad or some roasted cherry tomatoes for a complete, colorful meal.

Creative Ways to Present

For parties, I like to serve these fries in small paper cones or mason jars with a ramekin of marinara or ranch for dipping on the side — it's an instant crowd-pleaser and looks super inviting!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers in an airtight container in the fridge. To keep them crisp, I place a paper towel underneath and on top to soak up any moisture. They usually stay good for 2-3 days.

Freezing

I've had success freezing these by baking them fully then freezing on a tray before transferring to a bag. When re-baking, preheat the oven and bake straight from frozen for a crispy finish.

Reheating

The best way I found to reheat is in a hot oven or toaster oven at 375°F for about 8-10 minutes. Avoid microwaves if you want to keep the crunch — they make them soggy.

Frequently Asked Questions:

Can I use other vegetables for this recipe?

Absolutely! While zucchini shines here, you can swap in yellow squash or eggplant, cutting them similarly and following the same coating and baking steps.

How do I prevent the fries from getting soggy?

Patting the zucchini dry before coating is essential. Also, make sure not to overcrowd the baking tray so the hot air can circulate for crispiness.

Can I make this recipe vegan?

You can replace the eggs with a flax egg or aquafaba and use a vegan Parmesan substitute. Keep in mind baking times and texture might vary slightly.

What dips go well with baked zucchini fries?

My favorites are classic marinara and ranch dressing, but a lemon aioli or spicy sriracha mayo also pairs beautifully for a kick.

Final Thoughts

Honestly, this Baked Zucchini Fries with Parmesan Recipe has become one of my go-to snacks and sides because it’s just so good and easy. It’s proof that you don’t have to deep-fry to enjoy crispy, comforting fries — just a little love, the right ingredients, and some oven time. Give it a try—you might just find your new favorite way to enjoy zucchini.