Description

Experience the perfect balance of crunch and zest with these Crispy Baked Parmesan Zucchini Fries. Featuring a triple-layer coating of seasoned flour, Parmesan-rich breadcrumbs, and toasted panko, these fries deliver a golden, crunchy exterior while keeping the zucchini tender inside. Baked instead of fried, they offer a healthier twist on a beloved snack that’s perfect for brunch, snacks, or a kid-friendly side. Served with a tangy lemon-yogurt dip, these fries are a vibrant, guilt-free treat bursting with bright, zesty flavors.

Ingredients

Scale

Main Ingredients

2 large zucchini (about 1 lb)
1/2 cup all-purpose flour

Coating & Breadcrumb Mix

1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika

Seasonings & Finish

1 tablespoon lemon zest
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil (for drizzling)

Dipping Sauce (Optional)

1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon honey (or agave for vegan option)
Pinch of salt

Instructions

Preparing the Zucchini: Start by washing the zucchini and patting them completely dry. Trim the ends, then slice each zucchini lengthwise into 1/2-inch thick sticks, resembling classic French fries. Drying thoroughly is essential to prevent the coating from becoming soggy during baking.
Seasoning the Flour: In a shallow dish, mix 1/2 cup all-purpose flour with 1 teaspoon sea salt and 1/2 teaspoon freshly cracked black pepper. Toss the zucchini sticks in this flour mixture, ensuring they are lightly coated, then shake off any excess. This seasoned flour layer helps the breadcrumb mixture adhere properly.
Making the Parmesan Breadcrumb Mix: In a separate bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1 tablespoon lemon zest. Stir well to blend the salty, smoky, and citrus notes evenly.
Coating the Sticks: Dip each flour-coated zucchini stick into the Parmesan breadcrumb mixture, pressing lightly to help the coating stick. For extra crunch, optionally repeat this step by dipping the coated sticks back into the flour and then into the breadcrumb mix again, creating a thicker crust.
Arranging and Drizzling: Line a rimmed baking sheet with parchment paper and arrange the coated zucchini sticks in a single layer, making sure they don’t touch to avoid steaming. Drizzle 2 tablespoons of extra-virgin olive oil evenly over the fries to promote browning and flavor.
Baking: Preheat the oven to 425°F (220°C). Bake the fries for 20–22 minutes, flipping them halfway through to ensure even golden-brown crispness. Look for a deep golden color and a crisp texture as indicators of doneness.
Finishing and Serving: Remove the fries from the oven and let them rest for 2 minutes to allow steam to escape and preserve the crunch. Serve immediately with the optional lemon-yogurt dip, a sprinkle of extra Parmesan, and lemon wedges for an additional citrus burst.

Notes

Pat zucchini sticks dry thoroughly to prevent soggy coating.
Use fresh panko breadcrumbs for maximum crispness.
Uniformly slice zucchini to ensure even baking.
Flip fries halfway through baking for balanced browning.
Optional second dip in flour and breadcrumbs enhances crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2–3 months.
Reheat fries in a 375°F oven or air fryer to maintain crispness; avoid microwaving.
For extra flavor, add cayenne or fresh herbs like thyme to the breadcrumb mix or drizzle with truffle oil after baking.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Appetizers
Method: Baking
Cuisine: International

Keywords: zucchini fries, baked zucchini, Parmesan fries, healthy snack, brunch recipe, crispy zucchini, vegetarian appetizer