These crispy zucchini fries have a golden Parmesan-panko coating and tender zucchini centers, with no deep-frying required. Bake them in the oven or air fry them for an easy, dippable appetizer, side dish, or snack that's especially good with a creamy aioli.
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Zucchini fries should be crisp enough to dip, not soft zucchini with breadcrumbs sliding off. I use smaller, firm zucchini, cut it into thick batons, and remove the soft seed center from any oversized squash; then a garlic Parmesan-panko coating, lightly tossed with olive oil, gets golden while the zucchini stays tender inside.
Serve them with Sriracha mayo for heat or creamy basil mayo for something bright and herby.
Jump to RecipeTips For Crispy Zucchini Fries
- Use small or medium zucchini. They have less watery pulp and hold their shape better than very large zucchini.
- Trim the seedy center from oversized zucchini. The soft center releases extra moisture and can make the coating soggy.
- Pat the zucchini dry before breading. A dry surface helps the flour, egg, and panko adhere evenly.
- Toss the panko with olive oil. This helps the coating brown and crisp in the oven instead of staying pale and dry.
- Do not crowd the pan. Leave space between the fries so hot air can circulate rather than steam the zucchini.
- Serve immediately. Like most breaded vegetables, they are at their crispiest right after baking or air frying.
Ingredient Notes
- Zucchini: Use small or medium zucchini; no peeling needed.
- Panko breadcrumbs: Essential for a light, crisp crust. Regular breadcrumbs alone will not give the same texture.
- Parmesan: Use finely grated Parmesan or a vegetarian Parmesan-style cheese so it blends evenly into the coating.
- Flour and egg: Flour helps the egg adhere; egg gives the crumbs something to grip.
- Olive oil: Tossed into the panko, not just sprayed over the fries, for more reliable browning.
- Seasonings: Garlic powder, onion powder, and salt.
How To Make Crispy Zucchini Fries
*See recipe card below for a printable version.
Heat the oven and prepare two sheet pans if making a full batch.
Cut zucchini into even fries; trim the seed core from large zucchini and pat dry.
Set up flour, egg, and Parmesan-panko bowls. Bread the zucchini, pressing the crumbs gently onto all sides.
Bake in a single layer, flip halfway through, and serve immediately.
Air Fryer Zucchini Fries
Preheat the air fryer to 400°F. Arrange fries in one uncrowded layer. Air fry in batches until golden and crisp, flipping or shaking once if your air fryer cooks unevenly.
Expect roughly 8 to 10 minutes per batch.
Dipping Sauces and What To Serve with Zucchini Fries
- Serve with spicy Sriracha aioli for a creamy dip with kick.
- Serve with garlic basil aioli for a fresh, herby option.
- Pair them with portobello blt for a plant-forward burger-and-fries dinner.
- Serve alongside grilled cheese with caramelized onions for an indulgent vegetarian lunch or dinner.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 400°F oven or air fryer until hot and crisp again.
- Do not microwave; it will soften the coating.
- I don't recommend freezing.
FAQ
They were likely too crowded, cut too thick, made with very seedy zucchini, or not baked at high enough heat.
No. The skin helps the fries hold their shape.
More Zucchini Recipes
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Crispy Zucchini Fries
Ingredients
- 3 medium zucchini, ends trimmed and cut into ½" x 3" sticks
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup all-purpose flour
- 3 large egg whites
Instructions
- Adjust two oven racks to upper-middle and lower-middle positions, respectively. Preheat oven to 450ºF. Line two large baking sheets with parchment paper.
- On a large paper towel-lined plate, place sliced zucchini in an even layer and lightly pat dry.
- Into a shallow bowl, add breadcrumbs, Parmesan, olive oil, salt, garlic powder, and onion powder. Whisk together until dry ingredients are coated evenly in oil.
- In another shallow bowl, add egg whites and lightly beat until frothy. In a separate shallow bowl, add flour.
- Start by dredging zucchini sticks into flour, lightly tap to remove excess, then dredge into egg whites, letting any extra drip back into the bowl, then place into the panko mixture. Rotate and lightly press panko onto the zucchini, aiming for an even layer on all sides. Divide zucchini fries on the 2 prepared baking sheets, leaving about ½"space in between the fries.
- Bake for 12 minutes, then gently flip zucchini using tongs. Place baking sheets back in the oven, but rotate positions so that the top baking sheet is now on the bottom and vice versa. Bake for another 12-14 minutes, until fries are crisp and golden brown. Serve immediately.
Video
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 400°F oven or air fryer until hot and crisp again.
- Do not microwave; it will soften the coating.
Marianne says
Leftover zucchini fries?? Impossible!
My grandkids were bargaining with each other for the last 3 fries!! I often roast mine for browned edges, but panko, cheese & garlic provides the ultimate tasty bite!! Thanks as always MaryAnne!!
MaryAnne says
Funny, Marianne! So glad they were a hit with everyone! 🙂