Crispy Parmesan Zucchini Fries (Printable)

Golden zucchini fries with Parmesan and herbs, baked to crispy perfection and served with creamy sauce.

# What You’ll Need:

→ Zucchini Fries

01 - 3 medium zucchini, cut into fry-shaped sticks
02 - 2 large eggs
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Cooking spray or olive oil as needed

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, finely minced
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, beat the eggs until smooth.
03 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper in another bowl.
04 - Dip each zucchini stick into the beaten eggs, then thoroughly coat with the breadcrumb mixture.
05 - Place the coated zucchini fries in a single layer on the prepared baking sheet and lightly spray or drizzle with olive oil.
06 - Bake for 20 to 25 minutes, turning halfway through, until the fries are golden and crispy.
07 - While fries bake, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and parsley in a small bowl. Season with salt and pepper.
08 - Serve the zucchini fries hot with the dipping sauce on the side.

# Expert Hints:

01 -
  • They taste indulgent but sneak in a vegetable so you can feel a little virtuous while snacking.
  • The Parmesan and herb crust gets shatteringly crisp in the oven without any deep frying.
  • The creamy, zesty dipping sauce is so good you'll want to eat it with a spoon.
  • They come together fast enough for a weeknight but impressive enough to serve guests.
02 -
  • Pat the zucchini sticks dry with a paper towel before coating them, or the breading will slide right off in the oven.
  • Don't crowd the baking sheet or the fries will steam instead of crisp up.
  • Flip them halfway through baking so both sides get that beautiful golden color.
03 -
  • Use a wire rack on top of your baking sheet for even crispier fries, the air circulates all around them.
  • If you want to make these ahead, bread the zucchini and refrigerate them uncovered for up to an hour before baking, it helps the coating stick even better.
  • Don't skip the flip halfway through, that's the difference between crispy and just okay.
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