Crispy Parmesan garlic zucchini fries baked to perfection! A healthy, flavorful snack or side dish that’s easy, low-carb, and irresistibly tasty.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each element is essential to nailing the irresistible texture and flavor of these Parmesan Garlic Zucchini Fries. From crisp Panko breadcrumbs to the blend of herbs and fresh zucchini, every item plays a special role in making this simple recipe shine.
- Zucchini: Choose medium-sized zucchini for even-sized fries and optimal tenderness.
- Eggs: Serve as the sticky bridge that helps the breadcrumb coating cling to every fry.
- Flour: Gives each fry a foundation for a truly crispy exterior.
- Parmesan cheese: Adds a nutty, salty punch and melts into the crunchy coating.
- Panko breadcrumbs: Lighter and crispier than regular breadcrumbs for maximum crunch.
- Garlic powder: Offers savory, aromatic notes that complement the cheese.
- Onion powder: Lends subtle sweetness and depth to each bite.
- Paprika: Gives a hint of smoky warmth and enhances the color.
- Oregano: Brings a classic Italian herb flavor to balance the richness.
- Parsley: Adds freshness and a pop of color both in the coating and as a garnish.
- Salt: Essential to round out all the flavors and let each ingredient shine.
How to Make Parmesan Garlic Zucchini Fries
Step 1: Prep the Zucchini
Start by giving your zucchini a good rinse and drying them thoroughly—moisture is not our friend here if we want super crispy fries! Slice each zucchini into consistent fry shapes, about 3 to 4 inches long and no thicker than a half-inch wide. Lay them on a clean towel and dry each piece well. This little step makes a huge difference in the final texture.
Step 2: Set Up the Breading Stations
Grab three shallow bowls to create your assembly line. In the first bowl, add the flour. The second gets the eggs, which you’ll beat with a fork until nicely combined. The third bowl is where the magic happens—combine the grated parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, oregano, parsley, and salt. This seasoned breadcrumb mix is the secret behind what makes these Parmesan Garlic Zucchini Fries so flavor-packed.
Step 3: Bread the Zucchini Fries
One by one, coat each zucchini piece in flour, then dip it into the beaten egg so it’s fully covered. Take those eggy fries and roll them through the parmesan-panko mixture, gently pressing the coating onto each strip. Don’t rush—give every fry a little love for an even, generous crust before placing them on your baking sheet or air fryer basket.
Step 4: Air Fryer or Oven Cooking
For the air fryer, preheat to 400 degrees. Arrange your zucchini fries in a single layer, making sure they don’t touch (work in batches if needed). Give them a light spray with cooking oil, then air fry for 10 minutes. Flip them over or shake the basket, then cook another 2 to 6 minutes until perfectly golden and crispy. Feeling bold? Crank the heat to 425 degrees for the last minute or two for extra crunch.
If you’re using the oven, preheat to 425 degrees and prep two baking sheets with oil or parchment. Space the fries out, spray with oil, and bake for 10 minutes. Flip, spray again, and bake for another 10 minutes. If you want a little more crispiness, slip them under the broiler for 1 to 2 minutes—just don’t walk away!
How to Serve Parmesan Garlic Zucchini Fries
Garnishes
A shower of fresh parsley right before serving takes these fries to the next level—adding fresh color and a little herbal zing. You can also grate a bit more parmesan on top for extra richness, or sprinkle with a dusting of smoked paprika for a pretty pop of color and subtle flavor twist.
Side Dishes
These fries are incredibly versatile! Serve them alongside a bright, tangy marinara, a creamy ranch dip, or even your favorite aioli. They make a fantastic side for grilled chicken, burgers, or hearty sandwiches—transforming an ordinary meal into something people will remember.
Creative Ways to Present
Pile your Parmesan Garlic Zucchini Fries high on a rustic platter, nestle them in parchment paper cones for a fun, street-food style snack, or arrange them in a basket lined with a bright napkin. For parties, group small servings in shot glasses with a spoonful of dip at the bottom—it’s an appetizer and conversation starter all in one!
Make Ahead and Storage
Storing Leftovers
Keep any leftover fries in an airtight container in the refrigerator. They’ll stay good for up to 3 days, though their crispiness is always best right after cooking. To keep things from getting soggy, try to store them in a single layer if possible.
Freezing
While fresh is best, you can freeze cooked Parmesan Garlic Zucchini Fries! Lay them in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag. This helps keep them from clumping together. They’ll keep their best flavor and texture for about 1 month.
Reheating
Warm your zucchini fries in a preheated oven or air fryer at 400 degrees for 5–7 minutes, turning once to restore that crunchy exterior. The microwave works in a pinch, but you’ll sacrifice some crispiness—so whenever possible, use dry heat to bring them back to life.
FAQs
Can I make these Parmesan Garlic Zucchini Fries gluten free?
Absolutely! Just swap in your favorite gluten-free all-purpose flour and gluten-free panko breadcrumbs. The flavor and crunch will still be amazing.
Do I need to peel the zucchini first?
No need! The skin on zucchini helps hold the fries together and adds texture and color. Just give them a good scrub before slicing.
Which dip goes best with these fries?
Classic ranch, garlicky aioli, or a zesty marinara are all fantastic pairings. Try mixing things up with sriracha mayo or even a tangy tzatziki for a Mediterranean twist.
Can I make these Parmesan Garlic Zucchini Fries ahead of time?
They’re at their crispiest hot out of the oven or air fryer, but you can bread the zucchini ahead of time and refrigerate, then cook just before serving. If you need to reheat, pop them back in a hot oven to crisp up.
Will yellow squash work instead of zucchini?
Yes! Yellow squash can be swapped in easily—just choose squash that’s firm and about the same size as zucchini for even cooking and great results.
Final Thoughts
These Parmesan Garlic Zucchini Fries are a true treat for veggie lovers and skeptics alike. They’re delightfully crisp, deeply flavorful, and so much fun to eat. Whether you’re making a batch for friends, family, or just for yourself, you’re in for a new favorite you’ll want to make again and again. Give them a try—your tastebuds will thank you!
Try These Crispy & Flavor-Packed Bites Too
Craving more savory snacks or garlicky goodness? After enjoying our crispy zucchini fries, don’t miss the ultra-crunchy Jalapeno Parmesan Crisps for a spicy twist. For a cheesy side dish, check out the Garlic Parmesan Sheet Pan Breadsticks — ideal for dipping into any sauce. Keep the veggie vibes strong with the gooey Roasted Parmesan Crusted Cauliflower Steaks. Or try the fun and snackable Zucchini Pizza Bites that even picky eaters will love. Lastly, for a hearty spin, these Low-Carb Italian Turkey Zucchini Skillet bowls balance indulgence and health in one skillet.
Print
Parmesan Garlic Zucchini Fries Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Parmesan Garlic Zucchini Fries are a delicious, crispy, and healthier alternative to traditional fries. Coated in a savory mixture of parmesan, panko, and herbs, these zucchini fries can be cooked in an air fryer or baked in the oven for a golden, crunchy finish. Perfect as a snack, appetizer, or side dish, they’re easy to make and irresistibly tasty for both kids and adults.
Ingredients
Zucchini
- 2 medium zucchini (7–8 inches long; use 3–4 if smaller)
Coating
- 1/2 cup flour
- 2 eggs
Breading Mixture
- 1/4 cup parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons oregano
- 2 teaspoons parsley
- 1/2 teaspoon salt
For Cooking
- Cooking oil spray
Instructions
- Prepare the Zucchini: Rinse and dry the zucchini thoroughly. Slice zucchini into fry-shaped pieces, making sure they are as even as possible for uniform cooking. Lay the slices on a clean towel and pat dry well on all sides.
- Assemble Coating Stations: In one bowl, mix parmesan, panko, garlic powder, onion powder, paprika, oregano, parsley, and salt. In a second bowl, crack and whisk the eggs. In a third bowl, add the flour.
- Bread the Zucchini: Line up the bowls: flour, then eggs, then panko mixture. Working in batches, dip each zucchini piece into the flour, then the egg, then coat with the panko mixture, pressing crumbs in gently to adhere. Set breaded zucchini on a pan.
- For Air Fryer: Preheat air fryer to 400°F. Place zucchini pieces in the air fryer basket in a single layer, not touching. Spray lightly with cooking oil. Cook for 10 minutes, then flip or shake basket. Cook another 2-6 minutes or until crispy and golden. For extra crispiness, raise temperature to 425°F for 1-2 more minutes if needed.
- For Oven Baking: Preheat oven to 425°F. Oil or line two baking pans with parchment. Arrange zucchini pieces on pans with space between. Spray lightly with oil. Bake for 10 minutes, flip all zucchini, spray lightly again, and bake for another 10 minutes until golden brown. For extra crispiness, broil for 1-2 minutes, watching carefully.
- Serve: Enjoy immediately while hot. Sprinkle with fresh parsley and serve with your favorite dip.
Notes
- Try to cut zucchini as evenly as possible for even cooking.
- Panko provides the crunchiest coating, but regular breadcrumbs can be used in a pinch.
- Breaded zucchini can be prepped in advance and cooked just before serving.
- Great served with ranch, marinara, or garlic aioli dips.
- If using a small air fryer, cook in batches for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Air Frying
- Cuisine: American