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.
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
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack over the pan.
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Slice zucchini into fries, about 3 inches long and ½ inch thick.
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Set up a breading station with 3 bowls:
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Flour mixed with salt and pepper
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Beaten eggs
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Panko, Parmesan, garlic powder, and Italian seasoning
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Dredge each zucchini stick in flour, dip in egg, then coat in panko-Parmesan mixture. Press lightly to adhere.
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Arrange on baking sheet with space between. Lightly spray with olive oil.
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Bake for 20–25 minutes, flipping halfway, until golden and crispy.
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Serve hot with ranch, marinara, or garlic dip.
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.
