Panko Parmesan Crusted Zucchini Fries
Skip the potatoes and make these Panko Parmesan Crusted Zucchini Fries in the oven. Dipped in an egg wash each zucchini fry is rolled in a crunchy seasoned panko breadcrumb and Parmesan cheese mixture. They’re then drizzled with butter and baked on an oven rack until crisp and golden. Dip in marinara sauce, Ranch dressing or your favorite fry sauce and enjoy.
Easy Oven Fried Panko Parmesan Crusted Zucchini Fries Recipe
This fresh zucchini is breaded with a crispy panko Parmesan mixture drizzled with butter and oven fried until golden. Bake it on an oven rack to allow air to circulate on all sides making it super crispy after baking. How to make Oven Fried Panko Parmesan Crusted Zucchini Fries: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 450°F and line a large baking sheet with aluminum foil. Fit an oven safe rack into the pan and spritz with cooking spray. Set aside.
- 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.
- Coating – On a plate or shallow dish mix together panko breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended.
- 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. Place side by side on the baking rack leaving equal space between each piece.
- Drizzle each with the melted butter.
- Oven – Place into the preheated oven and bake for 18-20 minutes OR until golden and crispy.
- Allow to cool on the rack for a 2-3 minutes then carefully remove to a serving platter.
- Serve immediately with your favorite dipping sauce.
How to Make the Best Panko Parmesan Crusted Zucchini Fries Recipe
- Ingredients you’ll need to make homemade Panko Parmesan Crusted Zucchini Fries: 3 large zucchini, panko breadcrumbs, grated Parmesan cheese, dry Italian seasoning blend, garlic salt, beaten eggs and melted butter.
- Kitchen gadgets you’ll need: A broiler pan or a baking sheet fitted with an oven safe rack, sharp knife and cutting board, measuring cups and spoons, cheese grater, shallow bowls or plates to set-up the dredging station, mixing bowls and spoons.
- This recipe can easily be adapted to size up or down in servings.
- You can use freshly grated Parmesan cheese or Parmesan Reggiano cheese. You can also use quick and easy grated Parmesan in a can depending on your prep time.
- Panko breadcrumbs tend to maintain their crispy texture better than a fresh or seasoned dry breadcrumb for these zucchini fries.
- Do you have to use a baking rack to make Panko Parmesan Crusted Zucchini Fries? If you don’t have a baking rack, you can lightly spritz a baking sheet or a broiler pan with cooking spray and they will be equally delicious.
- 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.
- Store leftover Panko Parmesan Zucchini Fries chilled in the refrigerator for up to 3 days. Reheat on a sheet pan in a 375°F oven until crisp and heated through. You can also reheat in an air fryer.
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:
Panko Parmesan Crusted Zucchini Fries
Servings: 6 servings
Calories: 315kcal
Ingredients
- 2 jumbo OR 3 large zucchini
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan-Romano cheese OR Parmesan
- 1 1/2 tsp dry Italian seasoning
- 1 tsp garlic salt
- 3 large eggs beaten
- 1/2 cup butter OR light butter melted
Instructions
- Preheat the oven to 450°F and line a large baking sheet with aluminum foil. Fit an oven safe rack into the pan and spritz with cooking spray. Set aside.
- Remove stem and cut zucchini through the middle into two equal halves. Next, slice each piece lengthwise in half.
- Lay on the cutting board, flat side down, slicing into 1/4-1/3 inch slices.
- On a plate or shallow dish mix together panko breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended.
- Prepare the dredging ingredients in this order: Sliced zucchini, egg wash, and panko Parmesan crumbs.
- Dip zucchini in the egg wash then into the panko Parmesan breadcrumbs. Place side by side on the baking rack leaving equal space between each piece.
- Drizzle each with the melted butter.
- Place into the preheated oven and bake for 18-20 minutes OR until golden and crispy.
- Allow to cool on the rack for a 2-3 minutes then carefully remove to a serving platter.
- Serve immediately with your favorite dipping sauce.
Notes
When I’m making a dish that requires a dredging mixture, it can be a challenge to stop and mix additional breading. These zucchini were approximately 9-10 inches long and around 4-5 inches in circumference. You can adapt the breading ingredient amounts based on the size of the zucchini you’re preparing.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 18g | Protein: 13g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 965mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Abssolutely delicious!!!! I used EVOO instead of butter& the fries came out perfect. Thank you for the recipe.
Thanks so much!
Came out pretty like the picture. Forgot to set up on rack but you can crumple foil, spread back flat too. Still came out good. My home grown zucchini was HUGE and some how the crumbs worked out perfectly.
Awesome, I’m so happy you loved this as much as we do, thanks!
I did not have Panko so toasted some whole wheat bread and made my own. I really liked them. I try not to let my zucchini get big but some always do so this is perfect for them.
That’s brilliant Jackie, I’m so happy you enjoyed this zucchini, thanks!
I was wondering if you could recommend a substitute breading that would have a lower glycemic index? Lower carb, in other words, for diabetics.
Hi Kim, you could use only Parmesan cheese, if you prefer. They will be different but, still tasty.
Q
What are your favorite dipping sauces with these?
Just as mentioned, marinara, Ranch dressing, Yum Yum sauce. It’s whatever you enjoy.
It’s great. I can not wait to try the Melissa! I will try it now. thank you
I love these hope you do, too!
TRY HORSERADISH SAUCE ITS REALLY GOOD TOO…THANK YOU SOOOOOO MUCH FOR THE FANTASTIC RECIPE.
That’s a great suggestion, it’s my pleasure!
We use a similar method by dusting cut veggies with 1/2 cup corn starch plus 1/2 cup AP flour then dredging in beaten eggs then into panco mixture and then placing into fridge for 15-30 minutes to set the breading coating. Then follow your baking instructions. We do love your recipes also…:)
Made these tonight. Used Greek seasoning from Penzys. I dredge in flour before dipping in egg and then pandora. Zukes from our garden.
Could you use an air fryer for this recipe. Just got one and I’m looking for different recipes you can use the air fryer for.
I’m sure you could, yes.
What a perfect game day treat!
Maureen
tinytablerecipes.com
There’s a bright green print button at the end of each post with the share buttons. When you open the page, look at the top. You can chose to print with or without the images or save to a pdf.
I would like to print this out, where might I find your print icon?
Press the home button and the off button at the same time and your iPhone will take a screen shot, now it’s a photo where you will be able to print it since you own it from the snap shot…this is our work around that allows us to be able to print any screen shot…hopefully this can help your print problem…????????????
I made these last night and they were delicious. Even my husband (who will try anything once and then say this is pretty good or I wouldn’t try that one again) said these were Very good and ate a lot of them 🙂 Thank you for sharing your recipe I look forward to other ones from this site. 🙂
Wonderful, Milly, thanks so much for stopping by to let me know.
When I have extra breading, I just mix it into the extra egg until i get a good consistancy and shape it into a small flattened circle. (In my family, we lovingly call it “the pancake”) Then you can either bake or fry it and dip into sauce. It can either be a “chef’s treat” or a treat for the child who has behaved the best that day! :-). Great way to use extra ingredients day-of that you can’t save.
Great idea, Kristen!
Hi Jessica! I’m not a nutritionist, so I always hesitate to give those values. They are much lighter than a deep fried french fry so, that alone makes me happy. ☺ Thanks for stopping by ~ Melissa
Can’t wait to try this!! Do you know how many calories are in them?
Thanks Teri! We love these dipped in ranch dressing, marinara sauce and even in barbecue mayo. Anything that suits your fancy, works well. 🙂
Looks great! What dipping sauces do you recommend?