Parmesan Zucchini Fries
Zucchini Fries That’ll Change Your Life (Seriously)
Okay, friends, quick question—have you ever craved fries but felt guilty about it? Like, what if I told you there’s a way to munch on crispy, crunchy deliciousness without the guilt? Yup. Enter these Parmesan Zucchini Fries. 🙌

Okay, Let’s Talk Ingredients
So, I was wandering through the grocery store the other day, and zucchinis were on sale! (Like, who even buys zucchinis regularly?!) But I’m like, okay, this is my moment. So I grabbed three small zucchinis, and then I almost forgot the eggs—can you imagine?! I mean, how would I coat these bad boys?
Then there’s the panko. If you don’t know about Japanese panko breadcrumbs, you need to. It’s like the fancy cousin of regular breadcrumbs—super light and crispy! I snagged 2 cups of that, plus half a cup of grated Parmesan cheese because cheese, duh. Oh, and don’t forget some salt and pepper (just a pinch, but you can go wild if you want). Add ranch dressing for dipping, and you’re golden! 😋
So Here’s Why I Make This Constantly
For real, these zucchini fries are a game changer. My best friend and I had a mini cook-off one night—she’s got mad skills, but I was determined to impress her. I whipped these up, and let me tell you, they were gone in milliseconds. Like, poof! She was convinced they were legit fries.
Plus, I love that they’re a little healthier. You can basically pretend you’re eating regular fries, but they’re made with veggies. Win-win! And my kids? Oh man, they devour these like it’s a competition.

The One Trick That Changes Everything
Okay, here’s the deal. When you’re coating the zucchini, really press that panko mixture onto the strips. I mean, *really* get in there! If you don’t push it on enough, they might come out all sad and bare. And nobody wants sad fries, right?
Also, make sure to flip them halfway through baking. You wanna give both sides that golden goodness. Trust me, it’ll be worth it!
Don’t Mess This Up (My Top Tips)
– Watch the Oven: I always say 20-25 minutes, but I usually start checking around 18. You don’t wanna burn them, but you want that crispy perfection.
– Space Out: Don’t crowd the baking sheet. Give them room to breathe, or they’ll turn into sad, soggy sticks. No one wants that (like, seriously).
– Make Extra: Seriously, just do it. They disappear faster than I can say “ranch dressing.”
How to Keep Them From Disappearing (Or, How to Store Them)
If you somehow have leftovers (unlikely, but bear with me), let them cool completely and put them in an airtight container. Just don’t put them in the fridge for too long—crispy goes to soggy real fast. Best to whip these up fresh, but if you must, reheat in the oven to crisp them back up.
If You Liked This, You’ll Probably Like These Too
Okay, if you’re vibin’ with these zucchini fries, you’ve gotta try my “Sweet Potato Wedges” or “Baked Cauliflower Buffalo Bites.” These are all about that delicious crunch!
So, what do you think? Gonna try these out, or do you have your own veggie fry secrets? Let’s chat in the comments! 🥳
Parmesan Zucchini Fries
Flavor-packed Parmesan Zucchini Fries with amazing ingredients and incredible taste! Perfect for any occasion.
15 minutes
25 minutes
40 minutes
Ingredients
- 3 small zucchinis
Instructions
- Preheat the oven to 425°F (218°C). Slice the zucchinis into 3-inch (7 cm) lengths and 1/2-inch (1 cm) thick strips. In a bowl, add salt and 3 dashes of ground black pepper to the eggs and beat well. Line a baking sheet with parchment paper and set aside.
- On a large plate or in a container (not a bowl), mix the panko and parmesan cheese together. Working in batches, dip some zucchini strips into the beaten eggs. Remove each strip from the egg mixture, shaking off the excess, and roll it in the panko mixture, pressing gently to coat well.
- Transfer the coated zucchini strips to the baking sheet. Repeat until all the strips are coated.
- Bake, rotating the sheets and turning the zucchini fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.