Save I was standing in my kitchen on a rainy Tuesday, staring at three zucchini that had been sitting in my crisper drawer for longer than I care to admit. I wasn't in the mood for another stir-fry or spiralized noodle bowl. Then I remembered those addictive mozzarella sticks from my college dining hall and thought, why not give zucchini the same treatment? I pulled out my panko, grated some Parmesan, and an hour later I was dipping golden, crispy fries into a tangy sauce I'd whisked together on a whim.
The first time I made these for friends, I set them out on the counter still warm from the oven, and they were gone before I could even sit down. My best friend grabbed one, took a bite, and immediately asked if I'd fried them because they were that crispy. When I told her they were baked, she made me text her the recipe right there. Now every time she comes over, she asks if I'm making the zucchini fries.
Ingredients
- Zucchini: Choose firm, medium-sized zucchini because they hold their shape better and have fewer seeds than the giant ones.
- Eggs: These act as the glue that holds the breadcrumb coating in place, so don't skip the egg wash step.
- Panko breadcrumbs: The secret to that extra crunch is panko, not regular breadcrumbs, because the flakes are larger and crispier.
- Parmesan cheese: Freshly grated Parmesan melts into the coating and adds a nutty, salty richness you just can't fake.
- Garlic powder: A little garlic powder goes a long way in building flavor without overpowering the delicate zucchini.
- Italian seasoning: This herb blend brings warmth and a hint of the Mediterranean to every bite.
- Paprika: Just a touch of paprika adds color and a subtle smokiness.
- Mayonnaise: The base of the dipping sauce, it makes everything creamy and luscious.
- Greek yogurt: This cuts the richness of the mayo and adds a tangy brightness.
- Lemon juice: Fresh lemon juice wakes up the sauce and keeps it from tasting too heavy.
- Dijon mustard: A spoonful of Dijon adds depth and a gentle kick.
- Garlic: Freshly minced garlic in the sauce is bold and aromatic, so much better than garlic powder here.
- Fresh parsley: Chopped parsley brings a pop of color and a clean, herby finish.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F and line a baking sheet with parchment paper. Give it a light mist of cooking spray or a drizzle of olive oil so the fries don't stick and the bottoms get golden.
- Set Up Your Coating Station:
- Crack the eggs into a shallow bowl and beat them until smooth. In another bowl, mix together the panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Coat the Zucchini:
- Take each zucchini stick and dip it first into the beaten eggs, letting any excess drip off. Then press it into the breadcrumb mixture, turning to coat all sides evenly.
- Arrange and Oil:
- Lay the coated fries in a single layer on your prepared baking sheet, making sure they're not touching. Give them a light spray or drizzle of olive oil on top for that extra crispy finish.
- Bake Until Golden:
- Slide the pan into the oven and bake for 20 to 25 minutes, flipping them halfway through. You'll know they're done when they're golden brown and crispy on the edges.
- Make the Dipping Sauce:
- While the fries bake, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley in a small bowl. Taste and add salt and pepper as you like.
- Serve Hot:
- Pull the fries out of the oven and serve them right away with the dipping sauce on the side. They're best eaten hot and crispy.
Save There's something about pulling a tray of these out of the oven that makes the whole kitchen smell like a Italian bistro. The first time my nephew tried them, he asked if we could have them every week, and now they're part of our regular rotation. They've become more than just a recipe to me, they're a reminder that sometimes the best ideas come from a rainy day and a few vegetables you didn't want to waste.
Customizing Your Fries
If you like a little heat, add a pinch of cayenne pepper to the breadcrumb mixture before coating. I've also swapped the Italian seasoning for za'atar when I wanted a Middle Eastern twist, and it was incredible. You can even mix in a tablespoon of nutritional yeast for a cheesy, vegan-friendly version if you skip the Parmesan.
Using an Air Fryer
I started making these in my air fryer on busy nights, and they come out just as crispy in less time. Preheat the air fryer to 400°F, arrange the fries in a single layer in the basket, and cook for 12 to 15 minutes, shaking the basket halfway through. Just make sure not to overcrowd the basket or they won't crisp up properly.
Storing and Reheating
These are definitely best fresh out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, spread them on a baking sheet and pop them in a 400°F oven for about 10 minutes to bring back some of that crispiness. The microwave will make them soggy, so skip that if you can.
- Let them cool completely before storing so they don't get steamy and soft.
- The dipping sauce keeps well in the fridge for up to three days.
- You can freeze the breaded, unbaked fries on a tray and then transfer them to a freezer bag for up to a month.
Save Whether you're feeding picky eaters, looking for a clever way to use up zucchini, or just craving something crispy and comforting, these fries deliver every time. I hope they become a favorite in your kitchen the way they have in mine.