Crispy Parmesan Zucchini Fries
⏱ Prep Time: 10 minutes
🍳 Cook Time: 15–20 minutes
🍽 Servings: 4
🛒 Ingredients
2 medium zucchinis, sliced into ½-inch rounds
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
2 eggs, beaten
2 tbsp olive oil (or cooking spray)
1 tbsp chopped fresh parsley (for garnish)
Lemon wedges (optional)
👩🍳 Instructions
🥒 Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C).
🧻 Pat the zucchini slices dry with paper towels to remove excess moisture.
🥣 In one bowl, beat the eggs. In another bowl, mix Parmesan, panko, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
🥚 Dip each zucchini slice into the beaten egg, then coat well in the Parmesan mixture, pressing gently so it sticks.
🍽 Arrange the coated slices in a single layer on a parchment-lined baking tray or air fryer basket.
🫒 Lightly drizzle or spray with olive oil for extra crispiness.
🔥 Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy.
Air Fryer: Cook for 10–12 minutes, flipping halfway.
🌿 Garnish with fresh parsley and serve immediately with marinara, ranch, garlic aioli, or your favorite dipping sauce.
💡 Tips
Patting the zucchini dry helps make it crispier.
Freshly grated Parmesan gives the best flavor and texture.
Don’t overcrowd the pan or air fryer basket.
🥗 Nutrition (Approx. per serving)
Calories: 190
Protein: 11g
Carbs: 9g
Fat: 12g
Fiber: 2g
❓FAQs
Q: Can I make these gluten-free?
✅ Yes! Replace panko with gluten-free breadcrumbs.
Q: Can I use yellow squash instead?
✅ Absolutely. Yellow squash works just as well.
