Name: Crispy Parmesan Garlic Zucchini Fries
Prep time: 15 min
Cook time: PT-488374H10M12S
Total time: 40 min
Cuisine: American-Inspired
Ingredients: 2 medium zucchinis, cut into fries; ½ cup all-purpose flour (or almond flour for low-carb); 2 large eggs, beaten; 1 cup panko breadcrumbs (or gluten-free breadcrumbs); ½ cup grated Parmesan cheese; 1 tsp garlic powder; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; Olive oil spray

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These crispy parmesan garlic zucchini fries are a healthier twist on traditional fries, baked until golden and crunchy with a cheesy, garlicky coating. I love serving them as a snack, appetizer, or side dish—they’re irresistible, especially with a good dipping sauce.

Why You’ll Love This Recipe

I love this recipe because it turns simple zucchini into a crave-worthy treat. The parmesan and panko give the fries a crispy texture, while the garlic and paprika add flavor without being overpowering. They’re baked instead of fried, so I can enjoy them guilt-free, and they pair perfectly with marinara, ranch, or garlic aioli. Crispy Parmesan Garlic Zucchini Fries

Ingredients

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

Zucchinis, cut into fries
All-purpose flour
Large eggs, beaten
Panko breadcrumbs
Grated Parmesan cheese
Garlic powder
Paprika
Salt and black pepper
Olive oil spray

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I set up a breading station with three bowls: flour in one, beaten eggs in another, and a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper in the last.
I dredge each zucchini fry in flour, dip it in egg, then coat it in the breadcrumb mixture.
I place the coated fries in a single layer on the baking sheet and spray lightly with olive oil.
I bake for 20–25 minutes, flipping halfway through, until the fries are golden brown and crispy.
I serve hot with my favorite dipping sauce.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep and 20–25 minutes to bake, so in about 40 minutes I have crispy zucchini fries ready to enjoy.

Variations

Sometimes I swap the Parmesan for pecorino or asiago for a different cheesy flavor. I also like adding cayenne or chili powder for a spicy kick. For a low-carb option, I use almond flour instead of regular .

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F (190°C) for about 8–10 minutes to bring back the crispiness. I don’t recommend microwaving since it makes them soft.

FAQs

Can I make these in the air fryer?

Yes, I cook them at 400°F (200°C) for 10–12 minutes, flipping halfway through.

Do I need to peel the zucchini?

No, I leave the skin on—it adds color, nutrients, and helps the fries hold their shape.

Can I make them gluten-free?

Yes, I use gluten-free flour and gluten-free breadcrumbs.

What dipping sauces go best?

I love serving them with marinara, ranch, garlic aioli, or spicy sriracha mayo.

How do I keep them extra crispy?

I make sure to pat the zucchini dry before breading, spread them in a single layer, and spray lightly with oil before baking.

Conclusion

These crispy parmesan garlic zucchini fries are one of my favorite ways to enjoy zucchini. I love the crunchy coating, the cheesy garlic flavor, and how well they pair with dipping sauces. Whether I make them as a fun appetizer, snack, or side, they always disappear fast at the table.