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Crispy Parmesan Crusted Zucchini Fries

Oven-baked or air-fried zucchini sticks coated in a crunchy panko and parmesan crust, served with marinara or aioli.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Italian-American, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Base
  • 3 medium zucchini ends trimmed
  • 1 tsp salt for sweating moisture
Breading Station
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 cooking spray olive oil based
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Wire cooling rack
  • 3 Shallow bowls
  • Knife and Cutting Board

Method
 

  1. Preheat oven to 425°F (220°C). Place a wire rack over a baking sheet.
  2. Cut zucchini in half, then into wedges/sticks. Salt lightly and let sit for 15 mins to draw out water. Pat very dry.
  3. Prepare 3 bowls: flour in one, beaten eggs in the second, and panko mixed with cheese and spices in the third.
  4. Dredge zucchini in flour, dip in egg, then press firmly into the panko mixture.
  5. Arrange on the wire rack in a single layer. Spray generously with cooking spray.
  6. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  7. Garnish with fresh parsley and serve immediately with marinara sauce.

Notes

For extra crispiness, use an Air Fryer at 400°F for 10-12 minutes. Serve immediately to maintain crunch.