Easy Parmesan Zucchini Fries Recipe

Check out my latest favorite snack that combines crispiness with a light twist. I love mixing zucchini with Parmesan and Japanese panko for that perfect crunch. The subtle hints of garlic and black pepper make it irresistible, and paired with creamy ranch, it’s my go-to guilt-free indulgence. Seriously the best!

I love sharing my favorite snack recipes and my Easy Parmesan Zucchini Fries are one of my top picks. I use 2 medium zucchinis cut into fries, 2 large eggs beaten well, 1/2 cup Japanese panko bread crumbs and 1/2 cup grated Parmesan cheese.

I also add 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to bring out the flavor in these Zucchini Pommes. Baking these fries in the oven with a bit of olive oil or cooking spray makes them a low calorie and healthier option compared to traditional fries.

Theyre a version of Parmesan Zucchini Fries that keeps the crispy texture with a great nutritional value. I tend to serve them with ranch dressing for dipping and these Veggie Dishes are a neat twist on your average fry recipe.

Once you try these Parmesan Zucchini, youre gonna be hooked!

Why I Like this Recipe

I like this recipe because it gives me that perfect crispy crunchy texture without having to deep fry, which means I can enjoy a healthier snack without feeling guilty.
I also love how the panko breadcrumbs mixed with Parmesan cheese add this awesome flavor combo that makes each bite really tasty, even if it’s super simple.
Another reason is that it’s really easy to whip up, so even when I’m tired, I can quickly get something delicious on the table without too much hassle.
Plus, the ranch dressing on the side is the best touch ever, giving it that extra creamy kick that makes the whole dish even more satisfying.

Ingredients

• Zucchini is high in fiber and low in calories, aiding in healthy digestion and weight control.
• Eggs are loaded with protein and help hold everything together, giving a rich texture.
• Japanese panko bread crumbs deliver a crunchy, light texture without making it too heavy.
• Parmesan cheese brings a savory flavor boost and extra protein that makes the fries extra tasty.
• Garlic powder supplies a gentle zest that enhances the overall dish without overpowering it.
• Ranch dressing offers a creamy tang that complements the crisp fries, perfect for dipping.
• Salt and pepper boost flavor with a gentle kick that awakens taste buds.

Ingredient Quantities

• 2 medium zucchinis (cut into fries)
• 2 large eggs (beaten)
• 1/2 cup Japanese panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Cooking spray or a little bit of olive oil
• Ranch dressing for dipping

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Slice the zucchinis lengthwise into fries.

3. In a bowl, beat the 2 large eggs until they’re well mixed.

4. In another bowl, combine the 1/2 cup of Japanese panko bread crumbs, 1/2 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

5. Dip each zucchini fry into the beaten eggs, making sure it’s fully coated.

6. Then, dredge the zucchini in the breadcrumb mixture, pressing lightly so the crumbs stick.

7. Arrange the coated zucchini fries onto your lined baking sheet.

8. Lightly spray the fries with cooking spray or drizzle a little olive oil over them.

9. Bake in the preheated oven for 25 to 30 minutes, flipping them halfway through so they get evenly crispy.

10. Serve warm with ranch dressing for dipping and enjoy your low calorie snack.

Equipment Needed

1. Oven (capable of preheating to 425°F)
2. Baking sheet
3. Parchment paper
4. Knife and cutting board for slicing the zucchinis
5. Two mixing bowls (one for beaten eggs and one for the breadcrumb mixture)
6. Whisk or fork to beat the eggs
7. Measuring cups and spoons for the panko, Parmesan, garlic powder, salt, and pepper
8. Tongs or a spatula to flip the zucchini fries
9. Cooking spray bottle or a small container of olive oil
10. A serving dish for the ranch dressing

FAQ

Easy Parmesan Zucchini Fries Recipe Substitutions and Variations

• You can swap the zucchini for yellow squash, which gives a similar texture and taste.
• If you’re out of eggs, try using flax eggs; just mix 1 tablespoon of flax meal with 3 tablespoons of water for each egg and let it sit for a few minutes.
• No Japanese panko? Regular breadcrumbs work fine though they might be a bit less crispy.
• If you don’t have Parmesan cheese, Pecorino Romano or Asiago can be a great substitute.
• Not a fan of ranch dressing? A mix of mayonnaise and a bit of lemon juice makes a simple and tasty dip.

Pro Tips

1. Dip the zucchini in some paper towel first to pat off excess water. This helps the breadcrumb mix stick better and makes your fries crunchier in the end.
2. When you’re mixing the Parmesan and panko stuff, don’t be shy to press the mix onto the zucchini real good cuz that extra forcing really locks in the flavor.
3. A light drizzle is okay, but try to avoid too much oil or they might turn soggy. A quick spray usually does the trick.
4. Make sure you flip the fries exactly in the middle of baking so they cook evenly – it’s easy to forget, but it’ll save you from half-cooked bits.