Baked Parmesan Zucchini Fries

5 from 38 votes

Baked Parmesan Zucchini Fries

Ditch the summer squash blues with these ultra-crispy Baked Parmesan Zucchini Fries! Cut into perfectly dippable spears, fresh summer zucchini is coated in a savory blend of garlic-seasoned breadcrumbs and sharp Parmesan cheese, then baked to golden-brown perfection.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 171kcal

Author: Nora from Savory Nothings

Ingredients

cooking spray OR oil

For the flour mix:

⅓ cup flour
½ teaspoon garlic powder
¼ teaspoon salt

For the egg wash:

1 large egg

For the parmesan breadcrumbs:

¾ cup breadcrumbs
⅓ cup grated Parmesan cheese
1 tablespoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt or more to taste
ground black pepper to taste

For the zucchini:

1 pound zucchini cut into ½-inch sticks

Instructions

Prep:
Preheat the oven to 425°F. Coat a baking sheet with oil or cooking spray. Make sure to grease the pan sufficiently, so the zucchini fries don't end up sticking!
Note: You can line it with aluminum foil for easier clean up, the fries could turn out a little less crispy though - do NOT use silicone baking mats or parchment, or the fries will be soggy.
cooking spray
Prepare breading:
Mix all ingredients for the flour mix in a shallow dish OR in a large zip-loc bag.
Place the egg in a separate shallow dish and beat well.
Mix all ingredients for the parmesan breadcrumbs in a third shallow dish - I like using a 7x11 baking pan.
⅓ cup flour, ½ teaspoon garlic powder, ¼ teaspoon salt, 1 large egg, ¾ cup breadcrumbs, ⅓ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ground black pepper
Coat zucchini:
Thinly coat the zucchini fries first with the flour mix, then coat with beaten egg. Finally, thickly coat with the breadcrumb mix.
1 pound zucchini
Bake:
Bake on the prepared baking sheet for 20 minutes, or until crispy, turning once.
If the zucchini sticks to the pan, don't just rip it away - use an offset spatula to loosen it (if you use enough oil or cooking spray, it will not stick). Serve immediately with your favorite dips.

Nutrition