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These Baked Parmesan Zucchini Fries are tender, crispy, healthy, and a fun way to eat zucchini. They are lightly breaded in panko bread crumbs and parmesan cheese and baked to perfection.
I’m pretty excited about these zucchini fries. They have great flavor and texture and they are fun to make and eat.
Summertime is a great time to make these fries because zucchini is plentiful in so many gardens. Since it’s a summer squash, it’s also inexpensive in the markets during the summer months.
I make “curly” fries with the zucchini by using my spiralizer. If you don’t have a spiralizer, you can simply slice the zucchini into thin rounds or even thin sticks.
Baked parmesan Zucchini Fries ingredients
- Zucchini
- Parmesan Cheese – The cheese needs to be finely grated. I also recommend using a good cheese and grating it yourself. But, if you’re in a hurry or only have the packaged parmesan grated cheese, go ahead and use it.
- Panko Bread Crumbs – Panko is the only type of bread crumbs I use these days. It has a coarse texture that really gives food a much better crunch than standard bread crumbs.
- Corn Starch – The corn starch is used to help the egg and breading adhere to the zucchini.
- Eggs
- Garlic Powder
- Cayenne Pepper
- Salt
Let’s Make Baked Parmesan Zucchini Fries
- Toss zucchini spirals or slices in corn starch.
- Add panko, cheese, and spices to one large baking dish
- Add eggs to another large baking dish.
- Beat eggs.
- Toss zucchini in eggs and then in panko mixture.
- Place the zucchini onto a cookie sheet.
- Bake for 15 minutes at 450°
Step-by-step video
Krazy Kitchen Mom Tips
- It’s best to work in batches with this recipe because you don’t want to crowd the cookie sheet. I use a large cookie sheet and it takes me three batches.
- Cool each batch to room temperature before serving. That way the bread crumbs stay crunchy.
- Serve these curly fries with ranch or blue cheese dressing.
Baked Parmesan Zucchini Fries
Ingredients
- 2-3 zucchinis – spiralized or sliced thin
- 3 eggs
- 1/2 cup corn starch
- 1 cup panko bread crumbs
- 1/2 finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 450°
- Place zucchini spirals or slices into a bowl, add corn starch and toss with your hands.
- Add panko, cheese, and spices to one large baking dish.
- Add eggs to another large baking dish.
- Beat eggs.
- Toss zucchini in eggs and then in panko mixture.
- Place the zucchini onto a cookie sheet covered with parchment paper.
- Bake for 15 minutes.
Notes
- It’s best to work in batches with this recipe because you don’t want to crowd the cookie sheet. I use a large cookie sheet and it takes me three batches.
- Cool each batch to room temperature before serving. That way the bread crumbs stay crunchy.
- Serve these curly fries with ranch or blue cheese dressing.
Thank you for sharing. It is a healthier alternative to french fries. I did two and a half zucchinis and I found I needed more bread crumbs but I only had enough bread crumbs for one batch. They turned out good and my wife liked them, too. We would make them again.
Is there a substitute you can recommend for the corn starch?
Although I have not tried it, you might be able to use all-purpose flour or whole wheat flour.