These Parmesan Zucchini Fries with two different kinds of bread crumbs, Italian herbs and Parmesan cheese is an easy recipe using simple ingredients. It’s the perfect side dish or appetizer for your summer zucchini when served with a small bowl of marinara sauce, Ranch or your favorite dipping sauce.
It seems I can never find enough delicious side dishes.
I mean, I know they’re out there.
I’ve seen them.
On Pinterest, Facebook.
I just have trouble getting my act together to make them because it seems like I’m always so focused on the main dish that I forget or can’t time it right.
Am I alone here?
SAVE THIS EASY BAKED PARMESAN ZUCCHINI STICKS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Well, this easy side dish is most definitely a keeper. I LOVE French fries, and of course, who doesn’t?
But these Parmesan Crusted Zucchini Sticks are healthy fries, and believe me when I say they are SOOOOO addictive!
Besides, this recipe is a great way to use that fresh zucchini your garden, your CSA share(Community Supported Agriculture) or just from your favorite grocery store.
So, be sure to keep this recipe handy because you’ll definitely want to make it over and over.
What ingredients do I need to make baked zucchini fries?
- Zucchini – two large zucchini
- Eggs
- Bread Crumbs – both regular breadcrumbs and plain Panko breadcrumbs. You can substitute cornmeal for the Panko bread crumbs if you’d like.
- Parmesan Cheese
- Italian Seasoning
- Garlic Powder
- Salt
- Pepper
- Olive Oil Spray or Cooking Spray
What is the cooking process for crispy zucchini fries?
- Preheat oven to 400° F. and prepare a baking sheet by spraying it with cooking spray.
- Place the two eggs into a shallow bowl and whisk.
- In a medium bowl, mix together both bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
- Cut the zucchini into sticks, about 1 ½ – 2 inches in length. Zucchini has a high moisture content, so it’s important that you pat the individual sticks dry with a paper towel or two. This will also help the egg adhere to it allowing for a better coating of breadcrumbs.
- Place about 4 of the zucchini strips into the egg mixture and stir to coat.
- Then put the sticks into the panko-parmesan mixture and make sure they are completely covered.
- Arrange on the prepared baking sheet in a single layer and bake for 25 minutes or until golden brown.
To get them a bit more crunchy, I’ll remove mine from the oven at 10 minutes, flip them individually and then put them back into the oven for another 10-15 minutes. - Serve plain, with some marinara sauce, Ranch dressing or your favorite dipping sauce.
See the recipe card below for ingredient amounts and complete instructions.
Crispiest Zucchini Fries in the air fryer
Using the same amounts of ingredients, follow the instructions in the recipe card until you’re directed to place them on the baking sheet.
Instead, spray the inside of your air fryer basket with some cooking spray and place the breaded zucchini into it, leaving a little space among them for the air to circulate. You may have to do this in batches depending on how much there are and how many can fit.
Spray the sliced zucchini with some olive oil or cooking spray before setting your air fryer to 400°.
Bake for 10 minutes, until golden and crispy.
How do I store them?
Place cooled and baked zucchini sticks into an airtight container and place into the refrigerator. They will last for about 3 days.
To reheat, bake in a 375° oven for about 8-10 minutes until heated through.
Want to use a microwave to save time? Don’t. The sticks will become mushy and won’t crisp up as nicely when reheated in the oven.
Can I freeze crunchy zucchini fries?
You sure can!
After they’re baked, place them in a single layer on a rimmed baking sheet and place them into the freezer.
Once frozen, place them into a resealable freezer bag with as much of the air removed as possible.
They’ll keep for about 3 months.
When ready to use, thaw overnight in the refrigerator and bake in a 375°F preheated oven for about 8-10 minutes until heated through.
More Zucchini Recipes
- Zucchini Casserole
- Lemon Zucchini Muffins
- Zucchini Pancakes
- Mushroom & Onion Stuffed Zucchini
- Zucchini Chips
- Day 125 – Zucchini Bread
More delicious recipes for sides
These Maple Roasted Sweet Potatoes are one of my absolute favorites as is this Roasted Parmesan Broccoli.
I’ll just eat this stuff right off the pan when I take it out of the oven I love them that much!
Ok, I do it with the zucchini sticks as well.
I’ve fallen in love with cauliflower when I’ve roasted it, too!
This colorful Roasted Curry Cajun Cauliflower will add some pizzaz to your dinner.
You’ll also want to try the Roasted Teriyaki Cauliflower.
If you prefer to eat your cauliflower with cheese, then this Cauliflower Gratin has your name all over it.
Of course, bread always makes a delicious side as well.
Zucchini sticks and a loaf of this Italian Bread will be great accompaniments to any Italian meal, especially these Stuffed Shells or my Mom’s Lasagna.
Finally, if you choose to dip these zucchini fries in some ranch dressing, then make this Chili Ranch Dipping Sauce and you can even make some fried green tomatoes to go with them!
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Parmesan Crusted Zucchini Sticks
Ingredients
- 2 large zucchini
- 2 eggs
- ¼ cup plain bread crumbs
- ¼ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- olive oil spray
Instructions
- Preheat oven to 425°F, and prepare a rimmed baking sheet by spraying it generously with cooking spray.
- In medium bowl, beat the eggs.
- In a shallow baking dish, combine both breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Wash each zucchini, cut off the ends, and then slice in half. Cut into sticks about 2" long and ¼-½" wide. Not necessary, but helpful: use paper towels to dry the individual sticks. Since zucchini has a high water content, this will help the egg mixture adhere and ensure a better covering of breadcrumbs.
- Place about 4 of the zucchini sticks into the eggs, and completely cover all sides.
- Put zucchini into the bread crumb mixture and toss to completely coat.
- Place onto prepared baking sheet.
- Spray zucchini sticks with cooking spray and place into oven.
- Bake for approximately 20 minutes or until golden.
- Serve plain, with marinara sauce, ranch dressing or your favorite dipping sauce.
Notes
Nutrition
This post was Day 157 of my original 365 Days of Baking it has been updated in format and with pictures on August 12, 2024.
Comments & Reviews
YUMM!!!! I will be making these. No cornmeal in the house, wonder what I could substitute?
If the cornmeal is only used for the crunch factor, maybe you could substitute Panko for the cornmeal? Just a thought.
You definitely could use Panko crumbs for these, Michele!
I used Italian breadcrumbs. So good
That’s awesome, Kathi! They are delicious, too!
Kim,
Nourhan at Miss Anthropist’s Kitchen used only bread crumbs in her recipe. I just added the cornmeal to give it that extra crunch, but just bread crumbs would be great, too.
Let me know what you think of them.
I didn’t realize there was a Del’s here. But, then again during the summer I am not as anxious to venture out. Even for Del’s.
Great job with the Zucchini Parmesan sticks! I’m so glad you liked them 🙂
(PS. it is definitely normal for siblings to pick fights with each other…I should know. Like your husband, I’m a middle child)
I wonder how these would cook up in the air fryer?
Kim, you must have read my mind! I’ve seriously been wondering the same thing the past few days, but haven’t made it to the store to get zucchini!
Making this recipe “air fyer friendly” is most definitely on my list of things to do (just not so sure when I’ll get to it, so you might get there before I do!).
I think they’d be just as great, if not better in the air fryer honestly.
Please let me know how it goes!
Did you ever try these in the air fryer? I’m wanting to try them in it but am new to air frying.
I have not made these in the air fryer as of yet, but do have plans to do so once I get some from our farm’s CSA this summer. Until then, Aunt Charley, my recommendation would be to Google Air Fryer Zucchini Sticks as I’m sure there’s a recipe out there for them. Enjoy!
Tried recipe twice. Second time used just Italian bread crumbs. DO NOT do this. Breading was yucky soggy. Stick with panko. It is so good that it didn’t really need anything to dip them in.
Bonnie, good to hear! I’ve made them with just Italian bread crumbs as well, and they were seriously just eh, so decided they needed the Panko to give them that little bit more of a crunch. I’m so glad you thought so, too!
Thanks so much for the feedback and rating. I’m so happy you enjoyed them!
Can these be frozen before or after baking
Nell, of course, this recipe is best eaten fresh, but you can freeze it. You can do so either before or after they’re baked. Arrange them on a baking sheet and place them into the freezer for about two hours, then place them in an airtight container(s) with the layers separated by parchment or wax paper. Then thaw overnight in the fridge. If you haven’t baked them, you can do so after they’re thawed, I’d just give them a couple extra minutes, since they’ll be cold and not room temperature.
Enjoy them!