Panko Parmesan Crusted Zucchini Fries

Skip the potatoes and give zucchini a crispy, downright delicious makeover with these Panko Parmesan Crusted Zucchini Fries. Each zucchini fry is dipped in an egg wash, then coated in a seasoned mixture of crunchy panko breadcrumbs and Parmesan cheese. A little drizzle of butter helps them turn beautifully golden and crisp in the oven. Serve them hot with marinara, Ranch dressing, or your favorite fry sauce for a side dish or snack that just might have everybody reaching for one more.

Easy Oven Fried Panko Parmesan Crusted Zucchini Fries Recipe

These fresh zucchini fries are coated in a crispy Panko Parmesan mixture, drizzled with butter, and oven-fried until golden brown and crunchy. Baking them on an oven rack allows the hot air to circulate all around, helping them crisp up beautifully without having to fry them in oil. Serve these zucchini fries alongside burgers, grilled steak, chicken, or pork chops for an easy weeknight side, or add them to the table when you’re entertaining. They’re a delicious way to turn fresh zucchini into a side dish everybody will want to dig into.

Key ingredients you’ll need to make Oven Fried Panko Parmesan Crusted Zucchini Fries: (Scroll down for full recipe card and quantities.)

• Fresh Zucchini – Large zucchini replace potatoes in these oven fries.
• Breadcrumbs – Crispy panko breadcrumbs for the coating.
• Cheese – Grated Parmesan cheese for a salty bite.
• Spices – Dry Italian seasoning blend, garlic salt and black pepper.
• Whole Eggs – Beaten eggs help the zucchini panko parmesan coating cling to the zucchini.
• Butter – Melted unsalted butter or salted butter for richness.

How to Make Panko Parmesan Zucchini Fries

• Heat Oven and Prepare Pan – Preheat the oven and line a large baking sheet with aluminum foil. Fit an oven safe rack into the pan and spritz with cooking spray.
• Prep Zucchini – Remove stem and cut zucchini through the middle into two equal halves. Next, slice each piece lengthwise in half.
• Slice – Lay on the cutting board flat side down, slicing into 1/4-1/3 inch slices.
• Combine Breading Ingredients – Stir together panko breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended.
• Set-Up Dredging Station – Prepare the dredging ingredients in this order sliced zucchini, egg wash, and panko Parmesan crumbs.
• Dredge the Zucchini – Dip zucchini in the egg wash then into the panko Parmesan breadcrumbs.
• Transfer to Pan – Place side by side on the baking rack without touching. Drizzle each with the melted butter.
• Oven – Place into the preheated oven and bake per the recipe until golden brown and crispy.
• Serve immediately with your favorite dipping sauce.

Kitchen Equipment to Make Panko Parmesan Zucchini

• Broiler pan or large baking sheet fitted with an oven safe wire rack.
• Sharp knife and cutting board.
• Measuring cups and measuring spoons.
• Cheese grater.
• Balloon whisk.
• Two shallow bowls or plates to set-up the dredging station.

Recipe Variations Tips and Substitutions

• Parmesan Cheese – You can use freshly grated Parmesan Romano cheese, Parmesan cheese or Parmesan Reggiano cheese. You can also use quick and easy grated Parmesan for a timesaver.
• Bread Crumbs – Panko breadcrumbs are my go-to for this recipe since they maintain their crispy texture while baking. That said, you could adapt this recipe using Italian seasoned dry breadcrumbs.
• Pan Options – If you don’t have a broiler pan or a sheet pan fitted with an oven safe wire rack, you can use a large sheet pan covered with aluminum foil sprayed with cooking spray.
• Fresh Herbs – You can garnish with fresh parsley, rosemary or chives.
• Adjust Amount As Needed – This recipe can easily be adapted to size up or down in servings depending on the amount of servings you need.
• Serving Options – You can serve these zucchini fries fresh from the oven with warm marinara, homemade comeback sauce or yum yum sauce on the side for dipping.

Storage and Leftovers

• Leftovers – Store leftover Panko Parmesan Zucchini Fries chilled in the refrigerator for up to 3 days.
• Reheating – Reheat on a sheet pan in a 375°F oven until crisp and heated through. You can also reheat in an air fryer.
• Freezer – I don’t recommend freezing leftovers as the zucchini tends to release moisture that makes them mushy when thawed in the fridge.

More Southern Style Zucchini Recipes to Make

Whether it’s summer and zucchini is in abundance or you’re looking to shake-up your side dish menu, zucchini provides a delicious alternative to more carb heavy options.

• Dishes like this Baked Zucchini with Tomatoes and Gouda Cheese.
• Cheesy Baked Zucchini Bites are a delicious for your small bites menu.
• Skillet Zucchini Bacon Cornbread is baked crisp and golden in a cast iron skillet.
• My Mom’s delicious Zucchini Bread recipe works every single time.
• Light and refreshing Grilled Vegetable Salad drizzled with an Apple Cider Honey Vinaigrette.
• Also, hop over to my Parade kitchen and browse the collection of 20 Uniquely Tasty Ways To Use Zucchini. 

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils