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Panko Parmesan Zucchini Fries

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  • Author: Inna Fooks
  • Total Time: 35 minutes
  • Yield: 5 servings 1x


Enjoy delicious baked panko and parmesan-crusted zucchini fries that will surely be a hit with the entire family. These fries can be served as a side dish or snack and eaten with dip or on their own. Your picky eaters will love them!


Units Scale
  • 4 small or 3 medium zucchinis
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup flour (unbleached all-purpose flour)
  • 1/2 cup grated parmesan
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 tablespoons olive oil


  • Preheat your oven to 425°C.
  • Wash zucchini, cut them into fries about 1/2 inch thick, and keep skin on. Season with salt, let sit for 10 minutes, and pat them dry with a paper towel to remove some moisture.
  • Prepare your egg wash and panko bowls. In two separate bowls, whisk your eggs and salt. Add panko, parmesan, flour, salt, pepper, paprika, and garlic powder in a separate bowl. Mix until dry ingredients are well combined.
  • Line a baking sheet with parchment paper.
  • Dredge each zucchini fry into the egg wash and the panko-parmesan coatings, then place on a baking tray. Do this until you have coated all the zucchini fries. Be sure to leave space between each zucchini to ensure they can crisp up.
  • Bake for 20 minutes at 425°C, flipping halfway. You are looking for a golden crunchy zucchini fry.
  • Remove from oven and allow to cool on a baking tray. This step further crisps up those delicious zucchini fries.
  • Serve warm with a side of your family’s favorite condiment!


  • Place leftover zucchini fries in an air-tight container and keep them in the fridge. It should be eaten within two days.
  • To reheat, use a toaster oven to re-crisp the zucchini fries. Note that the texture of zucchini fires won’t be as crispy as they are as soon as you make them.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner, Snack
  • Method: Oven

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