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Crispy Parmesan Zucchini Fries

Crispy Parmesan zucchini fries: zucchini spears are dredged in flour and beaten egg, then coated in a parmesan breadcrumb crust and baked at 425°F until golden and crisp. The baked technique delivers fry-like crunch with a tender interior and easy marinara dipping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

3 medium zucchini, cut into spears
  • 3 zucchini Cut into spears sized like fries.
Flour for dredging
  • 0.5 cup all-purpose flour For dredging to help the coating stick.
Egg wash
  • 2 eggs Beaten for dredging.
Breadcrumb crust
  • 1 cup breadcrumbs Use regular or panko for extra crunch.
Parmesan crust
  • 0.5 cup grated parmesan Finely grated helps the crust cling and brown.
Garlic powder
  • 1 tsp garlic powder Mixed into the breadcrumb-parmesan coating.
Salt and pepper
  • 0.25 tsp salt To taste—start light and adjust after baking if needed.
  • 0.25 tsp black pepper To taste.
Marinara sauce for dipping
  • 0.75 cup marinara sauce Warm if you want a faster dip-and-serve moment.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Set up a dredging station with flour, beaten eggs, and a mixture of breadcrumbs, parmesan, garlic powder, salt, and pepper.
Coat the zucchini
  1. Coat each zucchini spear in flour, then egg, then the breadcrumb mixture, pressing to adhere.
Bake
  1. Arrange the spears in a single layer on the sheet pan.
  2. Bake for 20–22 minutes at 425°F, flipping halfway, until golden and crisp.
Serve
  1. Serve hot with marinara sauce for dipping.

Notes

For the crispiest crust, press the breadcrumb coating firmly onto each spear and avoid crowding on the sheet pan. Store leftovers in an airtight container in the fridge for up to 3 days; re-crisp in a 425°F oven for 5–8 minutes. Freezing is not recommended for best texture. For a gluten-free option, use gluten-free breadcrumbs and gluten-free all-purpose flour in the same amounts.