Not every vegetable has what it takes to become a fry, so when you find one that does, treat it right. Zucchini Fries are a super simple side and a fun finger food all in one. The crispy panko parmesan coating holds up to tiny hands, big appetites, and a whole lotta dippin’ sauces.
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We all know the internet is a mixed bag, but I have to applaud the heroes who are willing to venture into the undiscovered country of food. I never knew I needed to know the answer to such questions as “Will it smoothie?”, “Will it focaccia?”, and “Will it waffle?” But apparently I did, and I appreciate their willingness to explore those dilemmas while I stick to safer bets like “Will it fry?”
Not fry like deep fry (though that series also exists), but “fry” like “French fry.” Cause not everything can. But some things do it so well, you wonder how we got hung up on potatoes-only fries for so long.
Zucchini fries weren’t top of the list when I learned how to cook zucchini. Simple preparations, like sauteed zucchini, were a must to master first. It’s those zucchini recipes that make you fall in love with this versatile summer squash.
That’s not to say subbing zoodles for pasta or smothering it with cheese in zucchini casserole isn’t a satisfying way to enjoy zucchini, but to truly appreciate it, you really need to learn how to work with it. Cause if it’s overcooked, it’s bad, and if it’s undercooked, it’s badder. Yeesh.
Parmesan zucchini fries are the perfect gateway zucchini recipe. The vegetable is still centerstage, but the crispy coating takes it up a notch. In fact, it takes it straight into the realm of kid friendly side dishes that grownups won’t heave a cheesy mac-tinged sigh over.
Plus, with its long summer season, you can dig on baked zucchini fries for months and never get bored by switching out your dipping sauces, from ranch to marinara to aioli.
Ingredients
You’ll need the following ingredients to make one of our favorite summer recipes – zucchini fries! Scroll for ingredient notes and substitutions.
- Zucchini: choose firm, ripe zucchini with dark green, blemish-free skins.
- Kosher salt: salt the zucchini before slicing to draw out moisture; see more about this below!
- All purpose flour: our zucchini fries are double-battered, meaning you’ll first dip them into flour, then into egg, then into the bread crumb coating. The flour absorbs any excess moisture and helps the crunchy coated adhere.
- Egg: the egg is the binder that helps the bread crumbs adhere to the zucchini.
- Bread crumbs: our recipe calls for two different bread crumbs – panko bread crumbs and “regular” bread crumbs. 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.
- Parmesan cheese: parmesan is salty and tangy, and used here to enhance the flavor. Choose grated parmesan cheese, not shredded, so that it seamlessly integrates into the breading.
- Seasonings: add garlic powder and Italian seasoning to the breading for another layer of flavor.
For Extra Crispy Zucchini Fries, Salt Those Zukes!
Like many vegetables, zucchini has a high water content (something like 90% of a zucchini is water!), and we all know moisture is the enemy of crispiness.
Absolutely no one likes soggy fries (even the kind of people that think Trix-flavored Gogurt is a culinary delight). If you want to make irresistable zucchini fries, the trick is all in the technique – salt the flesh before slicing:
- The salt will draw out moisture – the flesh will “weep” a considerable amount of water. This translates to firm, tender fries that won’t turn to mush.
- The salt also seasons the zucchini, and let’s be frank – zucchini needs that seasoning!
How to Make Zucchini Fries
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!
- Trim the ends of each zucchini, slice in half lengthwise, remove the seeds and pulp, then sprinkle with salt. Let sit undisturbed for 10 minutes, or until each zucchini weeps a thick layer of water.
- Pat each zucchini very dry using paper towels or a clean kitchen towel.
- Slice each piece in half widthwise, then slice each half lengthwise to create “fry” shapes.
- Gather three shallow bowls for the breading station. Place the flour in one bowl. Combine the egg and water in a second bowl and whisk until smooth. In the third, combine the parmesan cheese, panko bread crumbs, regular bread crumbs, Italian seasoning, and garlic powder and stir until well combined.
- Dip several pieces of zucchini in the flour, turning to coat on all sides.
- Transfer to the egg mixture, again turning to coat on all sides.
- Transfer the zucchini into the bread crumbs mixture, turning several times and gently pressing to help the coating adhere.
- Arrange the breaded zucchini on a cooling rack nested into a sheet pan. Evenly space the pieces in a single layer, leaving a bit of room between each piece.
- Transfer to a 425°F oven and bake 22-25 minutes, or until the bread crumb coating is golden brown all over.
- Garnish with fresh chopped parsley or basil, if desired, and serve right away. Enjoy!
Essential Notes and Tips
- Use a small spoon or a melon baller to remove the seeds from the zucchini.
- Arrange the zucchini fries on a cooling rack nested into a sheet pan. The cooling rack will elevate the zucchini, creating good air circulation. This will allow the fries to evenly brown and crisp on all sides.
- When breading the zucchini, use one hand for the dry ingredients and one hand for the wet ingredients to keep the process as mess-free as possible. I use my right hand to dip the zucchini into the flour and transfer into the egg; then I use my left hand to coat the zucchini in the egg mixture and transfer to the bread crumbs; then I again use my right hand to coat the zucchini in the bread crumbs and transfer to the baking sheet.
- Dunk ’em! Serve baked zucchini fries with marinara sauce or ranch dressing for dipping.
Shake It Up!
If you’ve never met a recipe you can’t tweak just a lil’ bit, this section is for you! If you change things up, write a comment below and tell us all about it.
- Swap the Italian seasoning for ranch seasoning for a fun flavor twist. Serve with ranch dressing for dipping.
Did you make these zucchini fries? We’d love to know how they turned out! Leave a comment and a rating below, or share with your friends and fam!
Extra Crispy Zucchini Fries
Description
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!
Recipe 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.
- 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.
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