Ingredients
Scale
Choosing the right ingredients is everything with this recipe. I always pick firm, fresh zucchinis—avoid any that feel soft or have blemishes. Freshly grated Parmesan makes a huge difference here, adding that rich flavour and helping the coating adhere better. When I first started making these, I experimented with different breadcrumb types, but panko gives the best crunch without weighing down the fries. And if you’re after a gluten-free option, crushed cornflakes or gluten-free panko work beautifully.
- 3 medium zucchinis, cut into 3-inch sticks
- 1 cup panko breadcrumbs (or gluten-free alternative)
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- Olive oil spray or a light drizzle for baking
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high temperature helps achieve that golden crunch without deep frying.
- Cut the zucchinis into sticks about ¾-inch thick—big enough to hold, but thin enough to crisp up nicely.
- In a shallow bowl, combine the panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir until well mixed.
- Beat the eggs in a separate bowl. Dip each zucchini stick into the egg, then roll it in the breadcrumb mixture, pressing gently to coat thoroughly.
- Lay the coated fries in a single layer on the prepared baking sheet. Lightly spray or drizzle them with olive oil to help with browning.
- Bake for about 20-25 minutes, turning halfway through, until the fries are crisp and golden on all sides. Keep an eye on them from 18 minutes onwards to avoid burning.
- Serve immediately with your favourite dipping sauce. I love a simple garlic aioli or just good old ketchup—my kids are partial to the latter, as you might guess!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
