I love zucchini! And I love it even more when it’s rolled in bread crumbs with Parmesan cheese, baked to perfection, then served up as these Crispy Baked Zucchini Fries!! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with my pesto dipping sauce or ranch dressing for a fantastic flavor combination!
Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!
Best of all, this is a snack that I love letting my daughter enjoy! The crispy zucchini fries are a wonderful alternative to deep fried or calorie dense snacks and sweets.
They’re easy to make, so let the kids help out! I’ve always had good success with getting the kids to eat vegetables when they help to make the food.
I don’t need an excuse to make and enjoy these tasty zucchini fries, but they are also a big hit whenever you may have gatherings. Serve these as party appetizers, game day or Super Bowl snacks!!
How To Make Crispy Zucchini Fries
- To make your baked zucchini sticks, preheat your oven to 425 ºF ( 218 ºC ) and line a baking sheet with parchment paper. *If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.
- Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again ( quartered ).
- Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
- Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
- Make a dredging station.
- In a small bowl, add two eggs and whisk to combine them.
- In a small bowl, add the Panko Italian seasoned breadcrumbs ( regular Panko or breadcrumbs will work too ), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
- Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging 🙂
- Bake at 425 ºF ( 218 ºC ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.
I usually wait 5 – 10 minutes before serving my crispy baked zucchini fries, as the insides are very hot!
If you enjoy summer squash recipes as much as I do, you’ll absolutely love these baked Parmesan yellow squash rounds!!
Please post any questions you may have in the comments section below. Enjoy!
Crispy Baked Zucchini Fries
Ingredients
- 3 zucchini (washed and cut as directed below)
- 2 large eggs
- 1 cup Panko Italian seasoned breadcrumbs (regular Panko breadcrumbs work too)
- 1/2 cup Parmesan cheese (shredded or grated)
- 1 Tbsp parsley flakes (more for garnish, if desired)
- 1/2 Tbsp dried basil
- 1 pinch each, salt & pepper
Instructions
- Preheat your oven to 425 degrees F ( 218 degrees C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper ( if you have one ), coated with non-stick cooking spray.
- Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again ( quartered ).
- Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
- Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
- Make a dredging station:
- In a small bowl, add two eggs and whisk to combine them.
- In a small bowl, add the Panko Italian seasoned breadcrumbs ( regular Panko or breadcrumbs will work too ), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
- Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
- Bake at 425 degrees F ( 218 degrees C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Yummy! So easy and simple, yet I bet it’s mouthwatering. My kids would love these, especially with a relish or something to dip them in.
They are delicious! I don’t need an excuse to eat zucchini, but these will work for even the pickiest eaters 🙂
First of all, these look great! I love that you use some panko. Perfect summer side dish.
Second, I found you by randomly deciding to check out the FBC map on Facebook and saw you are a North Dakota blogger, too! I love finding other ND bloggers, because I don’t think there are many of us 🙂
I love it! So glad you looked and found us 🙂 I had just added us on the map but hadn’t taken a minute to look for neighbors yet.
Thank you for your comments on the Parmesan sticks…I’m a Panko addict so it’s no surprise that it ends up in my breading lol!