Name: Zucchini Fries Baked in the Oven with Japanese Panko Bread Crumbs and Parmesan Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 medium zucchinis, cut into fry-shaped sticks; 1 cup Japanese panko bread crumbs; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten; 1/2 cup all-purpose flour; 1 tsp garlic powder; Salt and pepper, to taste; 2 tbsp olive oil or cooking spray

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I love making Zucchini Fries baked in the oven with Japanese panko bread crumbs and Parmesan cheese when I want a crispy, flavorful, and healthier alternative to traditional fries. The panko gives an amazing crunch, and the Parmesan adds a savory touch that keeps me coming back for more.

Why I’ll Love This Recipe

What I enjoy most is how easy it is to prepare and how crispy these fries turn out without any frying. The Japanese panko crumbs create a light, flaky coating that browns beautifully in the oven, and the Parmesan adds a nutty, cheesy flavor that complements the zucchini perfectly. It’s a guilt-free snack or side that I feel good about eating.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• zucchini, cut into fry-shaped sticks
• Japanese panko bread crumbs
• grated Parmesan cheese
• eggs
• all-purpose flour
• garlic powder
• salt and pepper
• olive oil or cooking spray

directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. I cut the zucchini into sticks and pat them dry to remove excess moisture. Then, I set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, salt, and pepper. I dip each zucchini stick first into the flour, then the egg, and finally coat it thoroughly with the panko mixture. I place the coated zucchini fries on the baking sheet, drizzle lightly with olive oil or spray with cooking spray, and bake for about 20–25 minutes, flipping halfway through until golden and crispy.

Servings and timing

This recipe makes about 3–4 servings. Prep and baking take around 35 minutes total.

Variations

Sometimes I add a pinch of smoked paprika or cayenne pepper to the panko mixture for a little smoky heat. I’ve also tried mixing in some dried Italian herbs for extra flavor. Serving with a side of marinara or ranch dressing makes them even more irresistible.

storage/reheating

I enjoy these zucchini fries fresh for maximum crispiness. If I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I pop them back in the oven at 400°F (200°C) for 5–7 minutes to crisp them back up.

FAQs

Can I use regular bread crumbs instead of panko?

Yes, but panko provides a lighter, crunchier texture that I prefer.

How do I prevent the fries from getting soggy?

I make sure to pat the zucchini dry before breading and bake them on a wire rack if possible for air circulation.

Can I freeze these fries?

I don’t recommend freezing because the zucchini releases moisture, but you can freeze before baking if you want to prep ahead.

What dipping sauces go well?

I love marinara, ranch, garlic aioli, or spicy mayo with these fries.

Can I bake these fries without oil?

A light spray or drizzle of oil helps them crisp better, but you can try baking without it for a lower-fat version.

Conclusion

Zucchini Fries baked with Japanese panko and Parmesan are one of my favorite crispy, flavorful snacks that feel indulgent yet wholesome. They’re easy to make, bake up perfectly crunchy, and pair well with so many dips. I always keep this recipe handy for a tasty veggie treat.