Crispy Baked Zucchini Fries with Panko and Parmesan: A Light and Addictive Snack

When I want a crunchy snack that’s still light and wholesome, I make these baked zucchini fries with Japanese panko and Parmesan cheese. They’re crispy on the outside, tender inside, and packed with savory flavor. It’s a simple way to turn fresh zucchini into something irresistible—and oven-baking keeps them guilt-free and easy to clean up.

Why You’ll Love This Recipe

I love these zucchini fries because they give me all the satisfaction of something fried, without the oil. The panko breadcrumbs make them extra crisp, and the Parmesan adds a salty, cheesy bite that pairs perfectly with the mild zucchini. They’re great as a snack, side dish, or even a healthier appetizer, and they taste amazing dipped in ranch, marinara, or garlic aioli.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini (medium-sized)

• Japanese panko bread crumbs

• Grated Parmesan cheese

• All-purpose flour

• Eggs

• Garlic powder

• Italian seasoning or dried oregano

• Salt

• Black pepper

• Olive oil spray (for crisping)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

2. I cut the zucchini into fry-sized sticks—about 3 inches long and ½ inch thick.

3. I set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, and Italian seasoning.

4. I dredge each zucchini stick in the flour, dip it in the egg, then coat it in the panko-Parmesan mixture, pressing gently to help it stick.

5. I arrange the fries on the prepared baking sheet in a single layer, leaving space between each one.

6. I lightly spray them with olive oil to help them crisp in the oven.

7. I bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.

8. I serve them hot with my favorite dipping sauce.

Servings and timing

This recipe makes about 4 servings.
Prep time is 15 minutes, bake time is 25 minutes, so the total time is 40 minutes.

Variations

• I add a pinch of cayenne or smoked paprika for a spicy kick.

• Sometimes I mix crushed cornflakes with the panko for an extra crunchy crust.

• For a gluten-free version, I use gluten-free flour and panko.

• I swap Parmesan for nutritional yeast to make them dairy-free.

Storage/reheating

These zucchini fries are best enjoyed fresh, but I store any leftovers in the fridge for up to 2 days. To reheat, I place them in a 375°F oven or air fryer for 5–7 minutes until they’re crisp again. I don’t microwave them—they lose all the crunch.

FAQs

Can I make these in an air fryer?

Yes, I air fry them at 400°F for 12–15 minutes, flipping once. They get even crispier that way.

Why are my fries soggy?

I avoid overcrowding the pan and make sure to use a wire rack or parchment to promote even crisping. A light spray of oil also helps.

Can I skip the flour?

I’ve made them without flour, but the coating sticks better when I use all three steps: flour, egg, and panko.

Do I need to peel the zucchini?

No, I keep the peel on—it adds texture and helps the fries hold their shape.

What dips go best with these?

I love them with ranch, spicy mayo, marinara, or a creamy garlic dip.

Conclusion

These baked zucchini fries with panko and Parmesan are one of my favorite ways to enjoy garden-fresh zucchini. They’re crispy, cheesy, and totally snackable—without the heaviness of deep frying. Whether I’m serving them as a side or munching on them straight from the pan, they always disappear fast.

Crispy Baked Zucchini Fries with Panko and Parmesan: A Light and Addictive Snack

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Snack, Appetizer, Side Dish
• Method: Baking, Oven-Roasted
• Cuisine: American
• Diet: Vegetarian

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Description

Crispy Baked Zucchini Fries with Panko and Parmesan are a light, oven-baked alternative to fried snacks. Coated in seasoned panko breadcrumbs and Parmesan cheese, these zucchini sticks bake up golden and crunchy—perfect as a healthy side, appetizer, or guilt-free snack.

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Ingredients

• 2 medium zucchini
• ¾ cup panko bread crumbs
• ½ cup grated Parmesan cheese
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning or dried oregano
• Salt and black pepper, to taste
• Olive oil spray

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack over the pan.

2. Slice zucchini into fries, about 3 inches long and ½ inch thick.

3. Set up a breading station with 3 bowls:

   • Flour mixed with salt and pepper

   • Beaten eggs

   • Panko, Parmesan, garlic powder, and Italian seasoning

4. Dredge each zucchini stick in flour, dip in egg, then coat in panko-Parmesan mixture. Press lightly to adhere.

5. Arrange on baking sheet with space between. Lightly spray with olive oil.

6. Bake for 20–25 minutes, flipping halfway, until golden and crispy.

7. Serve hot with ranch, marinara, or garlic dip.

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Notes

• Add cayenne or smoked paprika to the panko for a spicy version.
• For extra crunch, mix in crushed cornflakes with the breadcrumbs.
• Use gluten-free flour and panko for a GF version.
• Substitute Parmesan with nutritional yeast for dairy-free.
• Best enjoyed fresh—reheat in oven or air fryer to restore crispness.