Baked Zucchini Fries Recipe

4.69 from 22 votes

If you're on a mission to eat more veggies, you need to make these crispy baked zucchini fries coated in Parmesan cheese and breadcrumbs!

Step-by-step photos can be seen below the recipe card.

Prep Time25

Cook Time25

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Servings: people

Preheat the oven to 450°F. Drizzle the olive oil onto a large baking tray and brush it to spread it out.
2 tablespoons extra-virgin olive oil
Stir together the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
¾ cup Panko breadcrumbs, 2 ounces Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt, ¼ ground black pepper
Beat the eggs and water in a separate shallow bowl.
2 large eggs
Add the zucchini wedges and flour to a gallon-sized Ziploc bag. Zip the bag to close it, and gently shake to coat the zucchini with flour.
2 medium zucchini, 3 tablespoons all-purpose flour
Take a zucchini wedge and shake off any excess flour. Dip it in eggwash, and then in the panko mixture to coat. Place it on the prepared baking tray. Continue until all the zucchini wedges are coated and arranged in a single layer on the tray.
Bake the zucchini until it’s golden on both sizes, about 20 to 25 minutes, flipping once halfway through.
Serve the zucchini warm garnished with parsley. If desired, serve it with marinara sauce or ranch dressing for dipping.
1 teaspoon minced fresh parsley

Storage: Store leftover baked zucchini fries in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.