Crispy Parmesan Zucchini Fries

# What You 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 kosher salt

09 - 1/4 teaspoon freshly ground black pepper

10 - Marinara sauce or ranch dressing

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply a light coating of oil.

02 - Rinse and trim the ends of each zucchini. Slice into sticks approximately 1/2 x 3 inches.

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

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

05 - Dip each zucchini stick into the egg mixture, then coat evenly with the breadcrumb-Parmesan mixture, pressing lightly to ensure adherence.

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

07 - Bake for 20 minutes, turning halfway, until golden and crisp. For additional crunch, broil for 2 minutes.

08 - Serve warm accompanied by marinara sauce or ranch dressing as desired.

01 -

You can snack on these without a hint of guilt—they're baked, not fried, and always win over even the skeptics.
The salty crust and soft interior make every bite a little celebration of texture.

02 -

Piling too many fries on the sheet crowds out the heat and leaves you with soggy results—I learned to bake in batches for best crunch.
Mixing the Parmesan directly into the breadcrumbs (not sprinkling on later) gave the best flavor fusion and epic crunch.

03 -

Pat the zucchini sticks with paper towels before coating—they crisp much better if not too damp.
For a lacy, golden finish, press the breadcrumb mix gently but firmly around each stick before baking.