Go Back
+ servings
Tray of parmesan zucchini fries with dipping sauce

Parmesan Zucchini Fries

Zucchini Fries are a great way to use up all that zucchini from your garden! Oven baked and covered in a tasty crispy coating, you'll love this recipe!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 95kcal


  • 5 medium zucchini
  • ½ cup flour
  • 1 tablespoon garlic herb seasoning
  • 2 eggs slightly beaten
  • 1 cup parmesan cheese finely grated
  • 1 cup panko bread crumbs


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the ends off the zucchini. Slice in half lengthwise. Next you will cut into thick chunks that are about 3-4 inches long and ½ inch thick. I recommend leaving the skin on.
  • Arrange three shallow dishes. In the first one combine the flour and garlic herb blend. In the second add the beaten egg. In the third, combine the parmesan and panko.
  • Take each raw zucchini fry, coat it in the flour mixture, then dip in the egg, then coat in the parmesan panko mixture before transferring to the baking sheet. As you do this, shake off any excess flour or egg before rolling in the bread crumb mixture.
  • Arrange in a single later on the baking sheet. Bake in preheated oven for about 20 minutes, turning once half way through the cooking time, until golden brown.
  • Serve with warm marinara or ranch dressing as a dipping sauce.


Calories: 95kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 187mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 14.6mg | Calcium: 125mg | Iron: 1mg