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Crispy Parmesan Zucchini Fries

Crispy Parmesan zucchini fries are oven-baked on a rack at 425°F for golden, crunchy edges and tender centers. A panko and Parmesan coating gives these zucchini sticks plenty of crisp texture.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting 2 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb zucchini about 3 medium
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt kosher
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1 cooking spray as needed for coating

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set a wire rack inside an 18x13-inch rimmed baking sheet.
  3. Coat the rack with cooking spray.
  4. Cut the zucchini into sticks about 3 inches long and 1/2 inch thick.
  5. Blot the zucchini sticks dry with paper towels.
  6. In a shallow bowl, combine the flour, salt, garlic powder, and black pepper.
  7. In a second shallow bowl, beat the eggs with the water.
  8. In a third shallow bowl, mix the panko with the Parmesan.
  9. Coat each zucchini stick in the flour mixture, dip it in the egg, then press it into the panko mixture until coated.
  10. Arrange the coated zucchini sticks in a single layer on the rack.
  11. Coat the tops with cooking spray.
  12. Bake for 10 minutes, then turn the fries and spray the newly exposed sides.
  13. Bake for 8 to 12 minutes more, until golden and crisp.
  14. Let the fries rest on the rack for 2 minutes before serving.

Notes

Blot the zucchini thoroughly so the coating turns crisp. Refrigerate leftovers for up to 3 days; freezing is not recommended because the coating can lose its crisp texture. For a gluten-free variation, use gluten-free all-purpose flour and panko.