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A close-up shot of crispy Parmesan Zucchini Fries, showcasing their golden-brown color and cheesy coating.

BEST Parmesan Zucchini Fries

Enjoy perfectly crisp and golden-brown zucchini fries coated in a savory Parmesan cheese blanket. This recipe provides a delicious and relatively healthy way to enjoy zucchini as a snack, side dish, or appetizer, offering a creative way to incorporate more vegetables into your diet.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini, cut into fry shapes about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • Olive oil spray
  • 1/2 cup mayonnaise for dipping sauce
  • 2 tablespoons ketchup for dipping sauce
  • 1 tablespoon Dijon mustard for dipping sauce
  • 1/2 teaspoon garlic powder for dipping sauce
  • Pinch of cayenne pepper optional, for dipping sauce
  • 1/2 teaspoon salt for salting zucchini

Equipment

  • Colander
  • Paper towels
  • Shallow dishes (3)
  • Baking sheet
  • Parchment paper
  • Oven or Air Fryer
  • Small bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Cut the zucchini into fry shapes, about 1/2 inch thick.
  2. Place the zucchini fries in a colander, toss with 1/2 teaspoon of salt, and let them sit for 15-20 minutes to draw out excess moisture.
  3. Rinse the zucchini fries well and pat them completely dry with paper towels.
  4. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
  5. In another shallow dish, beat the eggs.
  6. In a third shallow dish, combine the Parmesan cheese and panko breadcrumbs.
  7. Dredge each zucchini fry in the flour mixture, shake off excess.
  8. Dip the zucchini fry into the beaten egg, ensuring it's completely coated.
  9. Dredge it in the Parmesan cheese and panko breadcrumb mixture, pressing gently to help the crumbs adhere.
  10. Place the breaded zucchini fry on a baking sheet lined with parchment paper.
  11. Repeat the breading process with the remaining zucchini fries.
  12. Preheat your oven to 400°F (200°C).
  13. Lightly spray the breaded fries with olive oil spray.
  14. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
  15. Alternatively, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
  16. While the fries are baking, whisk together the mayonnaise, ketchup, Dijon mustard, garlic powder, and cayenne pepper (if using) in a small bowl for the dipping sauce.
  17. Serve the Parmesan Zucchini Fries hot and fresh with the dipping sauce.

Notes

For crispier fries, ensure the zucchini is thoroughly dried after salting. Don't overcrowd the baking sheet or air fryer. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or air fry for 3-5 minutes. Experiment with seasonings, cheese blends, and dipping sauces for variations. For a gluten-free option, use gluten-free flour and panko. For a vegan option, use a flax egg and vegan Parmesan cheese.