Golden, cheesy, and irresistibly crisp, these baked parmesan zucchini fries are a healthy yet indulgent alternative to traditional fries. Perfect as a snack, appetizer, or side dish, they deliver satisfying crunch and flavor without deep frying—ready in just over 30 minutes.
Why You’ll Love This Recipe
These zucchini fries offer a delightful balance of wholesome ingredients and bold flavor. They’re oven-baked instead of fried, require minimal prep, and can easily be made gluten-free. The parmesan creates a rich, savory crust, while panko breadcrumbs add optional crunch. Great for dipping, sharing, or snacking on straight from the pan, these fries are as versatile as they are delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 medium zucchinis, sliced into 1/4-inch thick sticks or rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs (optional for extra crunch)
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the zucchini slices dry using paper towels to remove as much moisture as possible—this helps achieve a crisp finish.
- In a large mixing bowl, toss the zucchini with olive oil, garlic powder, salt, and pepper until evenly coated.
- In a shallow bowl, combine the grated parmesan cheese with panko breadcrumbs, if using.
- Dredge each zucchini stick or round in the parmesan mixture, pressing gently to adhere.
- Arrange the coated zucchini on the prepared baking sheet in a single layer without overlapping.
- Bake for 20–25 minutes, flipping once halfway through, until golden brown and crisp on both sides.
- Serve hot with your favorite dipping sauce, such as marinara, ranch, or aioli.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 140 kcal per serving
Variations
- Spicy Version: Add 1/4 teaspoon cayenne pepper or smoked paprika to the seasoning mix for a kick.
- Herb-Infused: Mix dried oregano, thyme, or Italian seasoning into the parmesan coating for extra flavor.
- Dairy-Free: Use nutritional yeast instead of parmesan and vegan panko to keep it plant-based.
- Gluten-Free: Use gluten-free breadcrumbs or omit the panko entirely for a naturally gluten-free option.
- Air Fryer Option: Cook at 400°F for 10–12 minutes, shaking halfway through, for even crispier results.
Storage/Reheating
Store leftover zucchini fries in an airtight container in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it can make the fries soggy.
FAQs
Do I need to peel the zucchini?
No, the skin adds texture and helps the fries hold their shape during baking.
Can I make these ahead of time?
It’s best to bake them fresh for maximum crispness, but you can prep the coated zucchini in advance and refrigerate until ready to bake.
What’s the best dipping sauce for zucchini fries?
They pair well with marinara, ranch, garlic aioli, or spicy sriracha mayo.
Are zucchini fries keto-friendly?
Without the panko breadcrumbs, this recipe is low in carbs and suitable for a keto diet.
Can I use regular breadcrumbs instead of panko?
Yes, but panko yields a lighter, crunchier texture. Regular breadcrumbs will result in a more traditional crust.
How do I keep them from becoming soggy?
Make sure to pat the zucchini dry before coating, and space them out on the baking sheet to allow even air circulation.
Can I freeze these fries?
They’re best enjoyed fresh, as freezing and reheating may affect the texture. However, you can freeze the uncooked, coated fries on a baking sheet, then transfer to a freezer-safe container for later baking.
Is it necessary to flip them during baking?
Yes, flipping ensures even browning and crispness on all sides.
Can I add cheese on top after baking?
Yes, a light sprinkle of parmesan immediately after baking can enhance the cheesy flavor.
Are these suitable for kids?
Absolutely. They’re a fun, nutritious way to enjoy vegetables and can be customized to suit different flavor preferences.
Conclusion
Crispy parmesan zucchini fries are a delicious way to enjoy vegetables in a fun, snackable format. With their cheesy coating and golden crunch, they make an excellent appetizer, side dish, or healthy alternative to traditional fries. Serve them hot with your favorite sauce, and watch them disappear in minutes.
PrintCrispy Parmesan Zucchini Fries
Golden, cheesy, and irresistibly crisp, these baked parmesan zucchini fries are a healthy, quick snack or side dish—perfect for dipping or enjoying solo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 3 medium zucchinis, sliced into 1/4-inch thick sticks or rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs (optional for extra crunch)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the zucchini slices dry with paper towels to remove excess moisture.
- In a large bowl, toss zucchini with olive oil, garlic powder, salt, and pepper until well coated.
- In a separate shallow bowl, mix parmesan cheese and panko breadcrumbs (if using).
- Dredge each zucchini slice in the parmesan mixture, pressing lightly to adhere.
- Arrange zucchini in a single layer on the prepared baking sheet without overlapping.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.
- Serve hot with your favorite dipping sauce or enjoy as is.
Notes
- Use a wire rack on the baking sheet for even crisping.
- Skip panko for a gluten-free version.
- Serve with marinara, ranch, or garlic aioli for dipping.
- Best enjoyed fresh from the oven for maximum crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 15 mg