Crispy Parmesan Zucchini Fries Baked to Golden Perfection

This Crispy Baked Parmesan Zucchini Fries recipe is the August installment of our series celebrating “food holidays” for National Zucchini Day. Join me and other food bloggers as we celebrate one of summer’s most abundant ingredients: zucchini. Scroll to the bottom of the post, below the recipe, for more great ways to use your bounty.

Zucchini is everywhere this time of year, and I’m perfectly fine with that—even though it can be a hard sell at the table. When you plant zucchini, you either get nothing or so many that friends avoid eye contact to escape being offered excess zucchinis. It’s a nice problem to have. I have a few tricks to sneak zucchini into meals both overtly and covertly (see my recipes for savory muffins, double chocolate zucchini bread, and toaster-oven friendly dishes). Right now, my favorite solution is Crispy Baked Parmesan Zucchini Fries. Look at that crisped cheese and seasoned breadcrumb coating—you won’t want to stop at one.

This recipe is simple and—thankfully—requires no deep-frying. Choose small to medium young zucchini with tender skin and minimal seeds. These tender fruits (yes, zucchini are technically immature fruits) are ideal for breading and baking until the Parmesan, garlic, and breadcrumb coating crisps up after a dunk in beaten egg. Once the zucchini are coated, you’ve already done the trickiest part.

One of the hardest parts is resisting the urge to eat them straight from the oven—you’ll want to let them rest on the pan for a few minutes to cool slightly. If you serve these with marinara sauce, your guests will likely declare you a genius.

Cook’s Notes

I don’t peel the zucchini; the green skin adds nutrients and texture, and young zucchini have tender, edible skins.
Slice the zucchini into uniform pieces—about 1/2-inch thick and 3–4 inches long—so they cook evenly.
Panko or regular unseasoned bread crumbs both work. I prefer panko for a jagged, extra-crispy texture.
Use freshly grated Parmesan for the best melt and adhesion. The pre-shredded shaker cheese won’t crisp the same way.
I use Old Bay for a little zing. If you don’t have it, substitute 1 teaspoon garlic salt and 1/2 teaspoon paprika.
These fries are best eaten right away; they don’t stay crisp for long. Consider halving the recipe if you don’t plan to eat them immediately.

Crispy Baked Parmesan Zucchini Fries

Author: Rebecca Lindamood

Ingredients

1 1/2 pounds tender, young zucchini, trimmed of the root and blossom ends
1 cup panko or regular unseasoned bread crumbs
3/4 cup freshly grated Parmesan cheese
2 teaspoons Old Bay Seasoning (or 1 tsp garlic salt + 1/2 tsp paprika)
1 1/2 teaspoons granulated garlic
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 eggs, beaten

Instructions

Preheat the oven to 425°F. Lightly spray a half sheet pan with nonstick cooking spray and set aside.
Slice the zucchini into 1/2-inch by 3–4 inch strips and set aside.
In a shallow dish, combine the bread crumbs, grated Parmesan, Old Bay (or substitute), granulated garlic, paprika, and black pepper.
Whisk the eggs until smooth. Working with one zucchini strip at a time, dip it into the egg, let excess drip off, then press into the breadcrumb mixture, coating both sides. Transfer the coated strips to the prepared sheet pan, spacing them so they don’t touch.
Bake for 30–35 minutes, flipping once about halfway through, until golden brown and crispy. Let the fries rest on the pan for 3–5 minutes before serving.

Nutritional information is an estimate and is provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.