Crispy Parmesan Zucchini Fries (Print)

Crispy zucchini fries in Parmesan-herb coating, baked until golden. Perfect snack or sharable appetizer.

# Ingredients:

→ Vegetables

01 - 2 medium zucchinis

→ Coating

02 - 2 large eggs
03 - 1 tablespoon whole milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

→ For Serving

10 - Marinara sauce or ranch dressing, as desired

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Wash and trim the zucchinis. Slice into sticks approximately 1/2 inch by 3 inches.
03 - In a shallow mixing bowl, whisk the eggs with milk until thoroughly combined.
04 - Combine panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper in a separate bowl.
05 - Dip each zucchini stick in the egg mixture, then roll in the Parmesan-breadcrumb mixture, pressing gently so the coating adheres.
06 - Lay coated zucchini strips in a single layer on the prepared baking sheet.
07 - Bake for 20 minutes, turning once halfway through, until golden brown and crisp. For extra crunch, broil for an additional 2 minutes if desired.
08 - Serve warm accompanied by marinara or ranch dressing.

# Expert Tips:

01 -
  • You&aposs;ll discover how shockingly easy it is to make a healthy snack feel indulgent.
  • The crispy coating won&aposs;t have you missing traditional fries for a second—and cleanup is a breeze!
02 -
  • Piling fries too close together will guarantee soggy bottoms—give them plenty of space to crisp up.
  • Switching to air fryer mode not only speeds things up but gives an even crunchier texture—game changer!
03 -
  • The crunchiest fries happen when you coat just before baking—not ahead of time.
  • Don't be afraid to double the batch; the second tray is always emptier than expected!
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