Crispy Parmesan Zucchini Fries (Printer-friendly)

Crunchy zucchini sticks coated with Parmesan and herbs, served with a creamy, flavorful dipping sauce.

# What You'll Need:

→ Zucchini Fries

01 - 3 medium zucchini, cut into fry-shaped sticks
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - cooking spray or olive oil

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, finely minced
16 - 1 tablespoon fresh parsley, chopped
17 - salt and pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, beat the eggs until smooth.
03 - In a separate bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper.
04 - Dip each zucchini stick into the beaten eggs, then thoroughly coat with the breadcrumb mixture.
05 - Place coated zucchini sticks in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil for added crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through, until golden brown and crispy.
07 - Meanwhile, in a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley. Season with salt and pepper to taste.
08 - Serve the zucchini fries hot alongside the prepared dipping sauce.

# Expert Advice:

01 -
  • They taste indulgent but sneak in a whole vegetable without anyone complaining.
  • The Parmesan crust gets so crispy in the oven, you won't miss the fryer at all.
  • That tangy dipping sauce is the kind of thing you'll want to put on everything else too.
02 -
  • Pat the zucchini sticks dry with a paper towel before breading, or the coating will slide right off.
  • Don't skip the flip halfway through baking, that's what makes both sides evenly crispy.
  • If your oven runs cool, bump the temp up by 10 degrees or they might turn out soggy.
03 -
  • Cut the zucchini sticks as evenly as possible so they cook at the same rate.
  • Use a cooling rack on top of the baking sheet for even crispier results, the air circulates all around.
  • If you're feeding a crowd, double the batch and use two sheets, they go fast.
Go Back