Looking for a healthier alternative to French fries that doesn’t skimp on crunch or flavor? These Crispy Parmesan Garlic Zucchini Fries are your golden ticket. Baked instead of fried, these veggie-packed fries are coated in a flavorful parmesan-panko crust that bakes up crispy, cheesy, and irresistibly garlicky.

Whether you’re serving them as a party appetizer, game-day snack, or a fun veggie side dish, these zucchini fries are a guaranteed crowd-pleaser — and they just happen to be super easy to make, too!

Why You’ll Love This Recipe

• Baked, not fried — Less oil, less mess, same satisfying crunch.
• Perfectly seasoned — Garlic, paprika, and Parmesan bring bold, savory flavor.
• Kid-friendly and adult-approved — A fun way to sneak in more veggies.
• Customizable — Change up the seasoning or breadcrumbs to suit your taste.

Ingredients You’ll Need

• 2 medium zucchinis, cut into fry-sized sticks
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Olive oil spray, for crisping

Tools You’ll Want

• Baking sheet
• Parchment paper
• Three shallow bowls (for dredging)
• Tongs or fork
• Sharp knife or fry cutter

How to Make Crispy Zucchini Fries

1. Prep the Oven and Baking Sheet

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and give it a light mist of olive oil spray to prevent sticking.

2. Set Up the Dredging Station

In three separate bowls:

• Bowl 1: Add the flour.
• Bowl 2: Add the beaten eggs.
• Bowl 3: Mix together panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

3. Coat the Zucchini Fries

Dip each zucchini stick into the flour first (shake off excess), then into the egg, and finally roll in the breadcrumb mixture until well coated.

4. Bake to Crispy Perfection

Arrange the coated zucchini fries on the baking sheet in a single layer. Spray the tops lightly with olive oil spray for extra crispiness.
Bake for 20–25 minutes, flipping halfway through, until fries are golden brown and crispy on the outside.

Serving Suggestions

Serve hot with any of these dipping sauces:

• Marinara for a classic Italian feel
• Ranch dressing for creamy contrast
• Garlic aioli for extra garlicky goodness
• Or even spicy sriracha mayo for a kick!

These also pair well with grilled meats, sandwiches, or on their own as a crunchy snack.

Tips & Variations

• For extra crispiness: Place fries on a wire rack set over the baking sheet to allow air to circulate underneath.
• Make them gluten-free: Use gluten-free breadcrumbs and flour.
• Spice it up: Add a pinch of cayenne or chili flakes to the breadcrumb mixture.
• Make ahead: Prep the fries and store in the fridge for up to 4 hours before baking.

Nutrition Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Calories: ~120 kcal per bite
• Servings: ~24 zucchini fries

Frequently Asked Questions

Can I air-fry these instead?
Absolutely! Air fry at 400°F for 10–12 minutes, flipping halfway through.

Do I need to peel the zucchini?
Nope! The skin helps the fries hold their shape and adds fiber — just wash them well.

How do I keep them from getting soggy?
Make sure to pat your zucchini dry before dredging and avoid crowding the pan so they bake evenly.

Final Thoughts

These Crispy Parmesan Garlic Zucchini Fries are a game-changer when it comes to guilt-free snacking. With their addictive crunch and bold flavor, they just might become your new favorite way to eat your veggies.

Perfect for dipping, sharing, or devouring straight off the tray — no one will even miss the potatoes!

Let me know if you’d like to create a garlic aioli dip recipe to pair with these fries or want ideas for other creative veggie sides.