Zucchini Fries Ready in 30 Minutes
These oven-baked zucchini fries are golden, crunchy, and packed with flavor, ready in just 30 minutes. A clever double-coating of panko and Parmesan ensures a shatteringly crisp crust, while a quick salting step guarantees a firm, never-soggy center. Perfect as a guilt-free snack or a versatile side dish.
Equipment
- Colander
- Large bowl
- Paper towels
- 3 shallow bowls
- Whisk
- Chef's knife
- Cutting board
- Baking Sheet
- Parchment paper
- Spatula
- Olive oil spray
Ingredients
- 2 medium zucchini about 1 lb total
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- Olive oil spray
- Flaky sea salt optional, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the zucchini and trim off the ends. Cut each zucchini in half crosswise, then cut each half into sticks about 1/2-inch thick and 3 inches long. Try to keep them uniform in size.
- Place the zucchini sticks in a colander set over a bowl. Toss them with the kosher salt and let them sit for 10 minutes. After 10 minutes, pat the zucchini sticks completely dry with paper towels.
- Set up your breading station with three shallow bowls. In the first bowl, whisk together the flour, garlic powder, smoked paprika, and black pepper. In the second bowl, beat the eggs with the water until smooth. In the third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
- Work in batches. Toss a handful of dried zucchini sticks in the flour mixture until lightly coated. Shake off any excess. Dip them into the egg wash, letting the excess drip off. Press them into the panko-Parmesan mixture, turning to coat all sides. Place the breaded sticks on a clean plate or baking sheet.
- Arrange the breaded zucchini fries in a single layer on the prepared baking sheet, making sure they are not touching. Generously spray the tops of the fries with olive oil spray.
- Bake for 12 minutes. Carefully flip each fry with a spatula, spray the other side with olive oil, and bake for another 10-12 minutes, until the fries are deep golden brown and crispy.
- Let the fries cool on the baking sheet for 2 minutes, then transfer to a serving platter. Sprinkle with flaky sea salt if desired. Serve immediately.
Notes
For best results, do not skip the salting step—it draws out moisture and prevents soggy fries. If you need to bake in batches, keep the first batch warm in a low oven (200°F) while the second batch cooks. Leftover fries can be reheated in a 400°F oven for 5 minutes to restore crispness. For a gluten-free version, use gluten-free panko and a 1:1 gluten-free flour blend. For a low-carb alternative, replace panko with crushed pork rinds or almond flour mixed with Parmesan. Serve with Greek tzatziki sauce or marinara for dipping.