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Crispy Baked Zucchini Fries – Golden, Crunchy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini (about 1 pound total)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt, plus more to finish
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or olive oil spray)
  • Optional for serving: marinara, ranch, garlic aioli, or spicy ketchup

Method
 

  1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush or spray it with olive oil. This helps crisp the bottoms.
  2. Cut the zucchini: Trim the ends. Cut each zucchini in half crosswise, then slice each piece into 1/2-inch planks. Cut each plank into fry-shaped sticks. Aim for uniform thickness so they bake evenly.
  3. Pat dry: Use paper towels to blot the zucchini. Removing excess moisture is key for crispiness.
  4. Set up dredging stations: Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
  5. Coat the fries: Working in batches, dredge zucchini sticks in flour, shaking off excess. Dip in egg, letting extra drip off. Press into the panko mixture to coat all sides. Place on the prepared baking sheet, leaving space between pieces.
  6. Add a little oil: Lightly drizzle or spray the coated fries with olive oil. This helps the coating brown and crisp.
  7. Bake: Bake for 12 minutes. Flip each fry carefully, then bake another 8–10 minutes, until deep golden and crisp.
  8. Season and serve: Sprinkle with a pinch of salt right out of the oven. Serve hot with your favorite dipping sauce.