Crispy Parmesan Zucchini Fries (Print Version)

Golden zucchini sticks coated with Parmesan and herbs, served with a creamy zesty dipping sauce.

# 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 ground 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 fresh lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, finely minced
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and black pepper, to taste

# Directions:

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 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 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 olive oil over them for crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through, until golden 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 to taste.
08 - Serve the zucchini fries hot alongside the dipping sauce.

# Expert Tips:

01 -
  • They're shockingly crispy without a single drop of frying oil, so you can eat twice as many without the guilt.
  • The Parmesan crust gets deeply savory and almost lacy at the edges, giving you that irresistible crunch in every bite.
  • That tangy, garlicky dipping sauce turns them into something you'll crave long after the plate is empty.
02 -
  • Pat the zucchini sticks dry with paper towels before coating, or the excess moisture will steam them instead of crisping them up.
  • Don't skip the flip halfway through baking, or you'll end up with one golden side and one sad, pale side.
  • If you crowd the pan, the fries will steam each other and turn limp, so give them space even if it means baking in batches.
03 -
  • Use a knife to cut the zucchini into evenly sized sticks so they all cook at the same rate and none burn while others stay undercooked.
  • If you're making a big batch, keep the first tray warm in a low oven while you bake the second so everything comes to the table hot and crispy.
  • For a dairy-free version, swap the Parmesan for nutritional yeast and use vegan mayo in the sauce, it still tastes incredible.
Go Back