Extra Crispy Zucchini Fries

Zucchini fries arranged on a white plate with small bowls of ranch dressing and marinara sauce, with a striped linen napkin to the side.

Parmesan breaded zucchini fries are simple, satisfying, and picky eater approved! Zucchini easily trims down into “fries” and holds onto its crispy coating while it bakes up golden brown. One simple trick ensures each fry is perfectly tender inside with an extra crispy crust - salt! If you're one to tweak recipes, feel free to swap out the seasonings, but don't skip the salting!

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings (8 fries per serving)

Calories 179kcal

Author Danielle Esposti

Ingredients

3 large zucchini about 1 pound each
1 teaspoon kosher salt
½ cup all purpose flour
1 large egg
1 tablespoon water
¾ cup grated parmesan cheese
¾ cup panko bread crumbs see Note 1 and Note 2
¼ cup regular unseasoned bread crumbs see Note 1
2 teaspoons Italian seasoning see Note 5
1 teaspoon garlic powder
olive oil cooking spray

Instructions

Heat the oven to 425°F. Nest a cooling rack into a baking sheet.
Trim ½” from the ends of each zucchini, then slice in half lengthwise (from top to bottom, through the center). Gently scrape out the seeds and pulp using a small spoon or melon baller (see Note 3); discard the pulp. Arrange the zucchini cut-side up on a cutting board, then sprinkle the flesh with the kosher salt (see Note 4). Let the salted zucchini sit undisturbed for 10 minutes, or until each zucchini weeps a thick layer of water.
Pat the zucchini very dry. Turn the zucchini cut side down and slice in half widthwise (in halve through the middle). Then, slice each halve into 4 pieces lengthwise to create 48 “fry” shapes.
Gather three shallow bowls and prepare the breading station. Place the flour into one bowl. Combine the egg and water in a second bowl and whisk until very smooth. Combine the parmesan cheese, panko bread crumbs, regular bread crumbs, Italian seasoning, and garlic powder in the third bowl, then stir until well combined.
Place several pieces of zucchini into the flour and turn until coated on all sides. Remove from the flour and transfer to the egg mixture; turn to coat the zucchini pieces on all sides, ensuring that no flour pops through. Remove the zucchini from the egg mixture and dip into the bread crumbs mixture; gently press to help the coating adhere and turn several times to ensure even coverage.
Arrange the breaded zucchini on the cooling rack in a single, even layer with a bit of space between each piece.
Lightly mist the zucchini with olive oil cooking spray, then transfer to the oven. Bake 22-25 minutes, or until the breading is golden brown all over.
Serve warm, right away, with marinara sauce, ranch dressing, or aioli. Enjoy!

Notes

Note 1. We strongly recommend using both types of bread crumbs, though if you must use just one or the other, choose panko. Panko bread crumbs are larger, drier, and flakier, which makes them crispier. Regular bread crumbs are finer, denser, and absorb more oil and fat, which is why they're typically used as a binder (like in meatballs). Both types serve a purpose in this recipe - we use mostly panko for great crunch, while regular bread crumbs "fill in the gaps" to create an even coating on tiny zucchini spears.
Note 2. If using only panko bread crumbs, gently crush about a quarter cup of the bread crumbs into a finer texture using one of the following methods: (a) place the bread crumbs into a blender or food processor and process for about 10 seconds; (b) place the bread crumbs into a resealable bag, then gently crush using a rolling pin.
Note 3. Removing the seeds is optional, but recommended - the seeds and pulp have a much higher water content and get mushier; removing them creates a firmer interior.
Note 4. Salting the zucchini serves two purposes. One, the salt will draw out moisture, resulting in tender but firm flesh after baking; and two, the salt will seep into the flesh, seasoning it from the inside.
Note 5. For a flavor variation, swap the Italian seasoning for ranch seasoning; serve with ranch dressing or aioli for dipping.

Storing and Reheating

Store cooked zucchini fries in a sealed container in the fridge for up to 3 days.
Reheat in the oven: arrange on a baking sheet in a single, even layer and warm in a 350°F oven for 10 minutes.
Reheat in the air fryer: arrange in a single, even layer in the basket of an air fryer; air fry for 5 minutes at 320°F.

Nutrition