Crispy Parmesan Zucchini Fries

# The Ingredients You'll Need:

01 - 2 medium zucchinis

02 - 2 large eggs

03 - 1 tablespoon whole milk

04 - 1 cup panko breadcrumbs

05 - 1/2 cup grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs

07 - 1/2 teaspoon garlic powder

08 - 1/2 teaspoon fine sea salt

09 - 1/4 teaspoon ground black pepper

10 - Marinara sauce or ranch dressing, for dipping

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Wash and trim the ends off the zucchinis. Cut each zucchini into sticks approximately 1/2 inch by 3 inches.

03 - In a shallow bowl, whisk together eggs and milk until combined.

04 - In a separate bowl, mix panko breadcrumbs, Parmesan cheese, dried Italian herbs, garlic powder, salt, and pepper.

05 - Dip each zucchini stick into the egg mixture, then coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to ensure adherence.

06 - Place coated zucchini fries in a single layer on the prepared baking sheet.

07 - Bake for 20 minutes, turning fries halfway through, until golden and crisp. For extra crunch, broil for an additional 2 minutes if desired.

08 - Serve zucchini fries warm with your preferred dipping sauce.

01 -

Your secret weapon for convincing zucchini skeptics to fall in love with veggies.
They're so crisp and cheesy that everyone thinks they must be fried, but nope—it's guilt-free oven magic.

02 -

If you crowd the baking sheet, they steam instead of crisp—give them space.
Switching to gluten-free panko keeps the crunch without missing a beat for gluten-sensitive friends.

03 -

Line the baking sheet well and space out the fries, even if it means using two trays—it's key for maximum crunch.
A mix of both Parmesan and pecorino can boost savory flavor if you’re feeling bold.