Crispy Golden Zucchini Fries (Printable)

Golden oven-baked zucchini sticks with a crunchy coating, ideal for a healthy snack or appetizer.

# Ingredient List:

01 - 2 medium zucchinis

02 - 1 cup panko breadcrumbs

03 - ½ cup grated Parmesan cheese

04 - 1 teaspoon garlic powder

05 - 1 teaspoon paprika

06 - ½ teaspoon salt

07 - ¼ teaspoon black pepper

08 - 2 large eggs

09 - 2 tablespoons milk

10 - Marinara sauce, for dipping

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Wash and trim zucchinis. Slice each into strips approximately 3 to 4 inches long and ½ inch thick.

03 - Whisk together eggs and milk in a shallow bowl.

04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in another shallow bowl.

05 - Dip each zucchini strip into the egg mixture, then evenly coat with breadcrumb mixture. Arrange fries spaced apart on the baking sheet.

06 - Bake for 20 to 25 minutes, turning once halfway, until golden brown and crisp.

07 - Serve hot with marinara sauce or preferred dipping sauce.

01 -

They taste indulgently crispy and fried without actually hitting the deep fryer.
Zucchini is so mild that even people who say they don't like vegetables will eat them by the handful.
The whole thing comes together in under 45 minutes, making it perfect for unexpected guests or a sudden craving.

02 -

If your zucchini fries come out soggy, it's almost always because they weren't dried before breading or the oven wasn't hot enough—425°F is non-negotiable.
A light spray of cooking oil on the fries before baking transforms them from merely crispy to restaurant-quality crispy, so don't skip that step if you want maximum crunch.

03 -

Use a mandoline or sharp knife to cut uniform fries so they finish cooking at the same time; uneven pieces mean some will be overdone while others are still soft.
If your coating looks sparse, wet your fingers slightly and press a few panko crumbs directly onto any bare spots before baking.