Golden brown and crispy, these parmesan garlic zucchini fries are amazing every time! Perfect as a side or appetizer! This healthy dish is the best way to make fried zucchini without all of the oil. Serve with warm marinara for dipping.
Why We Love These Parmesan Garlic Zucchini Fries
- Crunchy and golden brown, with just the right amount of delicious parmesan and garlic.
- Easy to make, and disappear just as quickly.
- Healthy vegetable side that kids and adults both love.
- Perfect as an appetizer, and delicious for a party
- A delicious way to use more zucchini when it is plentiful in the summer.
Ingredients For Your Shopping List
- 2 medium zucchini– Look for zucchini that is 7-8 inches long. 3-4 small sized zucchini also works well. Sometimes in the summer zucchini can be even larger.I usually save that zucchini for zucchini muffins or zucchini pork meatballs because it usually has extra water inside.
- 2 eggs
- ½ cup flour
- ¼ cup Parmesan cheese
- 1 cup Panko breadcrumbs- Sometimes this is called Japanese Panko breading.
- 1 ½ Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon paprika
- 2 Teaspoons oregano
- 2 Teaspoons dried parsley
- ½ Teaspoon salt
How To Make Parmesan Garlic Zucchini Fries
This baked zucchini parmesan recipe is super easy to make. It’s delicious as a side dish or appetizer. Start by cutting the zucchini into even slices shaped like fries. Pat the squash dry well, then dip in flour, egg and panko mixed with herbs.
Spritz with oil then bake on a baking sheet flipping halfway through. Eat this dish hot from the oven, with marinara sauce to dip.
Prepping The Zucchini
Start by slicing and prepping the zucchini into long pieces that resemble fries. It’s important to keep the zucchini in pieces that are all about the same size so that they cook evenly.
Slice the ends off the zucchini, then slicing it in half down the middle the short way. Slice each piece in half the long way so you now have four pieces the same size. Slice each piece of zucchini into four long pieces. Repeat for each zucchini, trying to keep the slices close to the same size.
Dry the zucchini with a towel so any extra moisture is removed. This helps the breading to stick better.
Mixing the Spices And Panko Breadcrumbs
Next Mix together the herbs and spices with the panko. These ingredients will not only give the zucchini it’s crunchy coating, it will also help to give this dish a lot of flavor.
Coating The Zucchini In Breading
Next you need to coat the zucchini in the breading mixture. Start by dipping the zucchini first in the flour mixture. Then dip in the egg mixture and then in the garlic parmesan panko coating. Place the zucchini fries in a single layer on the baking sheet.
Work from left to right, using my left hand for the flour and dropping the zucchini in the egg. I then use my right hand to remove the zucchini from the egg and to coat the zucchini in breadcrumbs. This helps me to keep one hand drier so the breading doesn’t end up clumping too much.
I’ve found using a fork to scoop the zucchini from the egg and a second fork when coating the breadcrumbs is helpful. This helps to keep the breadcrumbs more on the zucchini and bunched up less on your fingers. I use this same technique when making air fryer mozzarella sticks.
Variations And Other Ideas
- For a pop of heat, try adding a pinch or two of cayenne pepper to the panko mixture.
- Swap the seasoning for two tablespoons of Everything But The Bagel Seasoning
- Try dipping in a smokey BBQ sauce, ranch dressing, fry sauce, or even tzatziki.
- Try it with a blend of Asiago, Romano and Parmesan cheese
- Broil the baked zucchini fries at the end for a minute for extra crispiness
- Other types of soft summer squash can be used such as yellow squash, cousa squash or golden zucchini. Learn more about types of soft summer squash here.
- Instead of making Zucchini fries with flour and bread crumbs, you can make a version of this recipe with just herbs and parmesan. Try this Baked Parmesan Zucchini if you prefer a version without flour. Some versions without flour also use almond flour to make the zucchini have a crunchier outside. I haven’t tried using almond flour, but I’d love to hear in the comments if you try it!
How To Tell If Zucchini Is Bad?
Zucchini is pretty easy to tell if it’s bad as it usually molds or has spots of decay on it. If your zucchini has black spots or mold do not eat it! Zucchini can have a lot of water in it, which can sometimes make it mold fairly quickly.
Zucchini will usually last 1-2 weeks. Storing zucchini in the fridge helps to extend its freshness. Sometimes when zucchini has been sprayed with misters in the grocery store, or in the summer when it is full of more water, zucchini will go bad a little faster.
Sometimes zucchini will start to go soft super but does not have mold on it. This zucchini hasn’t spoiled yet but it doesn’t give the best texture to zucchini fries. I recommend shredding super soft zucchini and use it in other zucchini recipes like zucchini muffins, zucchini bread, or use it in zucchini meatballs. Shredded zucchini can be frozen, just pat it really dry after defrosting before adding it to a recipe.
Can I Make These Zucchini Fries In The Air Fryer?
You can absolutely make air fryer zucchini fries in the air fryer using this recipe! an air fryer cooks a little hotter than an oven, so I recommend lowering the temperature of the air fryer to 400 degrees. After 10 minutes flip the zucchini with tongs or give the air fryer basket a good shake. Crispy fried zucchini in the air fryer that is faux fried like this recipe usually will take 12-16 minutes total.
Cook times and temperatures can vary on an air fryer from brand to brand. Watch the zucchini carefully the first time you make it so you don’t accidently overcook them.
I also still recommend spritzing the zucchini fries with a really light spray of cooking oil. This is way less oil then frying, but I’ve found just a little will help the zucchini to crisp up even better.
How Do I Make My Zucchini Crispier?
Using The Broiler
If the zucchini sticks didn’t come out as crispy as you would prefer, putting the pan under the broiler for a few minutes. This is a great way to make this recipe just a little more crispy.
Keep a close eye on the zucchini when under the broiler. The zucchini will likely need one to three minutes before it is done.
SAFETY TIP – Parchment paper will burn under the broiler! Only use the broiler with a lightly oiled pan or a pan covered in aluminum foil. and sprayed with cooking spray.
Using The Air Fryer
Bump the temperature up to 425 for a few minutes at the end of cooking if they aren’t quite crispy enough.
Spritzing the zucchini lightly with a little bit of oil before increasing the heat can also help them crisp more if needed.
Other Recipes You Will Love
Crispy Baked Potato Wedges– flavorful and crispy on the outside, and fluffy on the inside. These baked potato wedges are delicious!
Veggie Pinwheel Tortilla Rollups – This quick and easy veggie appetizer is so fun for a party or delicious for a quick lunch. Packed with veggies and cream cheese, if you love ranch you’ll love these pinwheels!
Homemade Mozzarella Sticks – Baked or air fried, these easy homemade mozzarella sticks make a delicious cheesey appetizer without all of the oil when fried.
Parmesan Garlic Zucchini Fries
- 2 medium Zucchini typically 7-8 inches long. If zucchini is smaller use 3-4 zucchini.
- 2 Eggs
- ½ cup Flour
- ¼ cup Parmesan cheese grated
- 1 cup Panko breadcrumbs
- 1 ½ Teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Teaspoon Paprika
- 2 Teaspoons Oregano
- 2 Teaspoons Parsley
- ½ Teaspoon Salt
- Preheat the oven to 425 degrees. Oil two baking pans or line with parchment paper. Rinse and dry the zucchini well.
- Slice the zucchini into a fry shape. Keep the size of the pieces of zucchini as even as possible. Place the zucchini slices on a clean towel and dry all sides well.
- In one small bowl mix together the parmesan cheese, panko, garlic, onion powder, paprika, oregano, parsley and salt. In a second small bowl crack the two eggs and whisk with a fork until combined. In a third bowl add the flour.
- Line up the bowls, first the flour then the egg and lastly the panko and herb mixture. Working in small batches, dip each piece of zucchini into first the flour, then the egg then lastly the panko and herb mixture. Press the panko gently into the zucchini as needed so that it sticks well.
- Coat all of the zucchini, lining them up on the pan. Space them out so there is a little space between each piece. Spray lightly with cooking oil.
- Bake for 10 minutes. Remove and flip all of the zucchini. Spritz lightly again with a little cooking oil, then bake for an additional 10 minutes until golden brown.
- Serve immediately with your favorite dip (we like marinara sauce), sprinkle with fresh parsley and enjoy!
- How To Slice The Zucchini Into Fry Shapes -Start by slicing the ends off the zucchini, then slicing it in half down the middle. Slice each piece in half the long way so you now have four pieces the same size. Slice each piece of zucchini into four long pieces. Repeat for each zucchini, trying to keep the slices close to the same size.
- How To Add The Crumb Coating Without It Becoming Too Clumpy– When you are breading the zucchini it can be helpful to use your left hand for the flour and egg step, and use only your right hand for the breading. This helps keep the panko from getting as clumpy as fast, and from sticking to your fingers as much. Have a towel nearby to wipe the breading from your fingers as needed.
- Use A Fork To Make Breading Easier– A fork can also be used to remove the zucchini from the panko so that less breading sticks to your fingers.
- Reheating Tips– These zucchini fries do reheat, but don’t reheat them in the microwave or they will become super mushy. To reheat use an oven, toaster oven or air fryer to keep them crispy on the outside.