These crispy oven-baked zucchini fries are a healthier twist on traditional fries—golden, cheesy, and irresistibly crunchy thanks to a coating of panko breadcrumbs and Parmesan. They’re baked, not fried, making them a lighter option that’s still big on flavor. I love how kid-friendly and snackable they are, especially when served with a creamy ranch dip.

Why You’ll Love This Recipe

I find these zucchini fries to be the perfect way to enjoy a veggie-based snack that feels indulgent but doesn’t weigh me down. The panko and Parmesan give them a deliciously crispy crust, while baking keeps things lighter. They’re quick to make, easy to prep ahead, and picky-eater approved—plus, they come out of the oven golden and perfect every time. Whether I’m making them as a side, appetizer, or afternoon snack, they never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 small zucchini
2 large eggs
1 pinch kosher salt
Freshly ground black pepper, to taste
2 cups panko‑style breadcrumbs
½ cup finely grated Parmesan
Ranch dipping sauce (for serving)

Directions

I start by preheating the oven to 425 °F (218 °C).
Then I slice the zucchinis into 3-inch lengths and cut each piece into ½-inch thick strips.
I line a baking sheet with parchment paper to make cleanup easier.
In a bowl, I beat the eggs with a pinch of kosher salt and black pepper.
In a shallow dish, I mix together the panko breadcrumbs and grated Parmesan.
Working in batches, I dip each zucchini strip in the egg mixture, letting the excess drip off, then coat it in the breadcrumb mixture, pressing gently so the coating sticks.
I arrange the coated zucchini on the prepared baking sheet, spacing them out to ensure they bake evenly.
I bake them for 20–25 minutes, flipping halfway through, until they’re golden and crispy.
Once out of the oven, I serve them right away with a side of ranch dipping sauce.

Servings and timing

This recipe makes about 4 servings, depending on the size of the zucchini.

Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes

Variations

I sometimes add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture for extra flavor.
Instead of Parmesan, I occasionally swap in Pecorino Romano for a sharper, saltier bite.
When I want to make them gluten-free, I use gluten-free panko breadcrumbs.
For a spicy version, I add a little cayenne or smoked paprika to the coating.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the fries on a baking sheet and warm them in a 375 °F oven for 5–7 minutes to bring back the crispiness. I avoid microwaving, as it makes them soggy.

FAQs

How do I keep the zucchini fries from getting soggy?

I always pat the zucchini dry before coating to remove excess moisture. Giving them space on the baking sheet and not overcrowding is key for getting that crisp texture.

Can I make these ahead of time?

Yes, I can bread the zucchini up to 4 hours in advance and keep them in the fridge until I’m ready to bake.

Do I need to peel the zucchini?

No, I don’t peel them. The skin adds a nice texture and helps the fries hold their shape.

What’s the best dipping sauce for these fries?

I usually serve them with ranch, but I’ve also enjoyed them with marinara, garlic aioli, or spicy mayo.

Can I air fry these instead of baking?

Yes, I’ve made them in the air fryer at 400 °F for about 12–15 minutes, flipping halfway through. They turn out extra crispy that way.

Conclusion

These oven-baked zucchini fries are a go-to for when I want something crispy, cheesy, and satisfying without deep frying. They’re simple to make, adaptable, and always a crowd-pleaser. Whether I’m cooking for kids, guests, or just myself, they hit the spot every single time.

Crispy Oven-Baked Zucchini Fries

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Author: Sue
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes
Yield: Not specified (makes a batch; adjust based on zucchini amount)
Category: Appetizer / Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Crispy oven‑baked zucchini fries coated in panko and Parmesan—ready in about 40 minutes, kid‑friendly, and a healthier alternative to regular fries.

Ingredients

3 small zucchini
2 large eggs
1 pinch kosher salt
Freshly ground black pepper, to taste
2 cups panko‑style breadcrumbs
½ cup finely grated Parmesan
Ranch dipping sauce (for serving)

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Instructions

Preheat the oven to 425 °F (218 °C).
Slice the zucchinis into 3‑inch (7 cm) lengths and cut into ½‑inch (1 cm) thick strips.
Line a baking sheet with parchment paper.
In a bowl, beat the eggs with a pinch of kosher salt and black pepper.
On a plate or shallow container, combine the panko breadcrumbs and grated Parmesan.
Working in batches, dip each zucchini strip first into the egg mixture, letting excess drip off, then coat in the panko‑Parmesan mix, pressing gently so it adheres.
Place coated strips on the prepared baking sheet, leaving space between fries.
Bake for 20–25 minutes, turning halfway through, until golden brown and crispy.
Serve immediately with ranch dipping sauce.