Crispy Baked Zucchini Fries
Golden, crunchy breaded zucchini sticks baked with Panko breadcrumbs and Parmesan cheese.
A healthier, low-calorie alternative to potato fries! Crispy on the outside, tender on the inside, and perfect for dipping.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
4
servings
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2 medium zucchini, cut into 3-inch fries
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1 cup Panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp garlic powder
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2 large eggs, beaten
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¼ cup all-purpose flour
Step-by-Step Instructions
Setup Breado Station
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Place flour in dish 1, beaten eggs in dish 2, and mixed Panko, Parmesan, and spices in dish 3.
Dredge Zucchini
Coat zucchini sticks in flour, dip in eggs, then press into Panko mixture to coat thoroughly.
Bake to Crisp
Arrange on baking sheet and bake for 20 minutes, flipping halfway, until golden and crunchy.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.