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Zucchini fries oven baked with Japanese panko bread crumbs and Parmesan cheese. Serve these crispy zucchini French fries with ranch dressing as a healthy and low calorie snack.
Zucchini Fries
Zucchini is in season now and I have many zucchini recipes to share with you. Today, I am going to teach you how to make zucchini fries; they are absolutely crispy, healthy (no deep-frying) and delicious.
Once you try this Parmesan baked zucchini fries recipe, you will be instantly hooked!
Ingredients For Baked Zucchini Fries
What I love most about this easy zucchini fries recipe is that it calls for a few simple ingredients. There is no deep-frying as they are baked in the oven. As a result, this recipe is low calories, low fat and paleo.
- Zucchini
- Japanese panko bread crumbs
- Parmesan cheese
- Eggs
See the recipe card for full information on ingredients.
Parmesan cheese is the secret ingredient and adds amazing flavors. Zucchini has a very mild taste so the cheese enhances the flavors. In addition, Parmesan cheese is to secret to make the panko coating extra crispy and crunchy!
How To Cut Zucchini Into French Fries Sticks
Check out my step-by-step tutorial on how to cut and slice fresh zucchini into sticks.
It does take a bit of time coating the zucchini sticks with the Parmesan-panko mixture but it is certainly a lot easier than deep-frying. I love serving them with ranch dressing, which goes very well with the crispy fries.
How To Make Parmesan Zucchini Fries
Step 1: Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
Step 2: In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well.
Step 3: Transfer the zucchini strip to the baking sheet. Repeat the above until done.
Step 4: Bake, rotating sheets and turning the zucchino fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.
Frequently Asked Questions
Instead of baking in the oven, you can use air fryer to cook the fries.
This recipe is only 248 calories per serving. It’s a healthy homemade recipe.
What To Serve With This Recipe
This meal is best served with a main dish (such as Shrimp and Spinach Pasta). For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Zucchini Recipes You Might Like
- Parmesan Zucchini Chips
- Easy Zucchini Fritters
- Zucchini and Corn Frittata
- Air Fryer Sweet Potato Fries
Parmesan Zucchini Fries
Ingredients
- 3 small zucchinis
- 2 eggs
- 1 pinch salt
- ground black pepper
- 2 cups Japanese panko bread crumbs
- 1/2 cup grated parmesan cheese
- ranch dressing
Instructions
- Preheat the oven to 425°F (218°C). Slice the zucchinis into 3-inch (7 cm) lengths and 1/2-inch (1 cm) thick strips. In a bowl, add salt and 3 dashes of ground black pepper to the eggs and beat well. Line a baking sheet with parchment paper and set aside.
- On a large plate or in a container (not a bowl), mix the panko and parmesan cheese together. Working in batches, dip some zucchini strips into the beaten eggs. Remove each strip from the egg mixture, shaking off the excess, and roll it in the panko mixture, pressing gently to coat well.
- Transfer the coated zucchini strips to the baking sheet. Repeat until all the strips are coated.
- Bake, rotating the sheets and turning the zucchini fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.
Video
Notes
- Zucchini has a very mild taste so the Parmesan cheese enhances the flavors.
- Parmesan cheese is to secret to make the panko coating extra crispy and crunchy!
- Serve them with ranch dressing, which goes very well with the crispy fries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I fixed these but did not have panko. I had homemade bread crumbs and crackers. So I used that to mix with my grated parmesan cheese. I followed the directions and they turned out nice and toasted and slightly crispy. My husband loved them!
Hi Sonya, thats great! Thanks for trying my recipe and for the 5 star rating.
It would be great if you had a recipe for home made ranch dressing please
Sorry but I don’t have the recipe. You can use any store-bought versions.
These were excellent! Thank you.
Thanks for trying my recipe Linda.
Is there something else I can use instead of the egg?
You can use milk.
Do you wash the apeel off your zucchini?
Hi Charmaine. Yes, please wash all your zucchini well before using as you will be using the entire zucchini.
Just put these in the oven but did anyone have trouble getting the breadcrumbs to stick? I had to just lay it on top of the zucchini & I’m sure it will taste good but maybe I should have ground up the panko & Parmesan finer?
Try coating the zucchini in seasoned flour before the egg dip. The flour helps the egg adhere, the egg helps the panko adhere.
Made this tonight with an Italian Panko and it was delicious! Thank you!
I am so happy you enjoyed it.