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While zucchini isn’t usually a vegetable most folks crave, these zucchini fries are about to change that! Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

horizontal shot of zucchini sticks on plate

Zucchini Fries

Poor zucchini. It has such a reputation as a boring vegetable. That is so wrong, though! Banish all thoughts of boring zucchini with baked zucchini fries.

Just imagine a plate of crispy, Parmesan and panko crusted, tender zucchini fries in front of you. Grab one of those and dunk it into some warm marinara sauce. These are so very good.

Be forewarned, though. Once you start making baked parmesan zucchini, you’ll be eating it all summer long!

Baked Zucchini Sticks

You’ll need the following ingredients to make this recipe:

zucchini
egg
Panko breadcrumbs
Parmesan cheese
Italian seasoning
kosher salt
freshly ground black pepper
marinara sauce for serving, if desired

breaded zucchini on baking sheet prior to baking

PLEASE NOTE: Slice the zucchini in as uniform pieces as possible to ensure even cooking and that all the fries will be done at the same time.

Also, take care not to overcook (erring on the side of undercooking) to guarantee that the fries will retain a bit of crispness when finished in the oven.

Baked Parmesan Zucchini

Preheat oven to 425°F. Slice the zucchini and pat it dry.

Combine the Panko, Parmesan, and Italian seasoning in a small bowl.

Sprinkle the zucchini fries with salt and pepper and then dip in the egg mixture.

close up of Zucchini Fries next to marinara sauce

Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs.

Set the breaded zucchini sticks on the baking sheet, skin side down. Spray lightly with an olive oil cooking spray.

Bake for 16-18 minutes, until the sticks turn golden brown and are still tender crisp. Serve with warm marinara or pasta sauce for dipping.

overhead photo of Zucchini Fries with dipping sauce

Baked Zucchini

When zucchini is in season, it’s hard to have enough recipes to go through it all. Zucchini fries are delightful, but sometimes you need to change it up. Make sure you keep these excellent options in your back pocket!

Tender vegetables are breaded and broiled to perfection with plenty of buttery garlic and lemon in this Crispy Buttered Zucchini and Summer Squash.

Zucchini doesn’t need much done to it to be delicious when it’s in season. Learn how to bake zucchini with these simple instructions that make the summer classic shine.

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5 from 1 vote

Baked Parmesan Zucchini

Mary Younkin

Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

Prep Time: 12

Cook Time: 16

Total Time: 28

Servings:

Ingredients

▢ 4 medium zucchini quartered into thin sticks and then patted dry
▢ 1 egg beaten
▢ ½ cup Panko breadcrumbs
▢ ½ cup freshly shredded Parmesan
▢ 1 tablespoon Italian seasoning
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon freshly ground black pepper

Instructions

Preheat oven to 425°F. Slice the zucchini and pat it dry. Combine the Panko, Parmesan, and Italian seasoning in a small bowl.
Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs.
Set the breaded zucchini sticks on the baking sheet, skin side down. Spray lightly with olive oil cooking spray.
Bake for 16-18 minutes, until the sticks turn golden brown and are still tender crisp. Serve with warm marinara or pasta sauce for dipping.

Notes

Slice the zucchini in as uniform pieces as possible to ensure even cooking and that all the fries will be done at the same time. Take care not to overcook (erring on the side of undercooking) to guarantee that the fries will retain a bit of crispness when finished in the oven.