Go Back
+ servings
Panko-Parmesan Crusted Zucchini Fries

Panko-Parmesan Crusted Zucchini Fries

Course Appetizer, Side Dish
Cuisine American
Keyword panko-parmesan-crusted-zucchini-fries
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Author Melissa Sperka


  • 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


  • 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.


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.