Crispy Parmesan Garlic Zucchini Fries

Crispy Parmesan Garlic Zucchini Fries are a flavorful and healthier alternative to traditional fries. I slice fresh zucchini into sticks, coat them in a garlicky Parmesan breadcrumb mixture, and bake them until golden and crisp. These fries are packed with flavor, have a satisfying crunch, and make the perfect side dish or snack.

Why You’ll Love This Recipe

I love making these zucchini fries because they’re easy, baked instead of fried, and still deliver that crispy texture I crave. The combination of Parmesan, garlic, and seasoned breadcrumbs gives them a delicious savory coating, and they pair perfectly with dips like marinara, ranch, or aioli. Whether I’m looking for a low-carb side or a tasty way to use up zucchini, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Eggs

• Panko breadcrumbs

• Grated Parmesan cheese

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Olive oil spray or cooking spray

• Optional: fresh parsley or basil for garnish, dipping sauce of choice

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

2. I slice the zucchini into fry-shaped sticks, about 3–4 inches long and ½-inch thick.

3. In one bowl, I beat the eggs. In another, I mix Panko, Parmesan, garlic powder, onion powder, salt, and pepper.

4. I dip each zucchini stick into the egg, then coat it in the breadcrumb mixture, pressing to adhere.

5. I arrange the coated zucchini on the baking sheet in a single layer and lightly spray them with olive oil.

6. I bake for 20–25 minutes, flipping halfway through, until the fries are golden and crispy.

7. I let them cool slightly before serving, optionally garnished with fresh herbs and served with a dipping sauce.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I spice it up by adding a pinch of cayenne or smoked paprika to the breadcrumb mix. For a gluten-free version, I use gluten-free Panko or almond flour. I’ve also used Italian-seasoned breadcrumbs for extra herby flavor. If I’m in the mood for cheese, I mix in a bit of shredded mozzarella with the Parmesan for a gooier finish.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat and keep them crispy, I use the oven or air fryer at 375°F for about 5–7 minutes. I avoid the microwave, as it makes them soft. These fries are best enjoyed fresh, but they reheat surprisingly well with the right method.

FAQs

Can I make these in an air fryer?

Yes, I air fry them at 400°F for about 10–12 minutes, flipping halfway through. They turn out extra crispy this way.

Do I need to peel the zucchini?

No, I leave the skin on for texture and color. It softens nicely during baking and helps the fries hold their shape.

Can I make them without eggs?

Yes, I sometimes use milk or a plant-based milk as a substitute. A mix of flour and water also works as a binder.

Why aren’t my zucchini fries crispy?

I make sure not to overcrowd the pan and always spray the fries with oil before baking. Using a wire rack also helps with air circulation.

What dips go well with these fries?

I love them with marinara, ranch, garlic aioli, or a spicy chipotle mayo. Sometimes I serve them with tzatziki for a Mediterranean twist.

Conclusion

Crispy Parmesan Garlic Zucchini Fries are one of my favorite ways to turn simple vegetables into a crave-worthy snack or side. They’re crispy, cheesy, garlicky, and incredibly satisfying without the need for frying. Whether I’m serving them at a party or enjoying them as a healthier comfort food, they always hit the spot.

Print