Crispy Parmesan-Crusted Zucchini Fries

Ingredients

For the zucchini

• 3 medium zucchini

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup breadcrumbs or panko

• ½ cup finely grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil

Creamy dipping sauce

• ½ cup mayonnaise

• ¼ cup Greek yogurt or sour cream

• 1 small garlic clove, minced

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

• ½ tsp dried dill

• Salt and pepper to taste

Directions

1. Prepare zucchini: Wash and dry the zucchini. Cut each into thick sticks, roughly 3–4 inches long and ½ inch thick. Pat them very dry with paper towels.

2. Set up coating stations:

   • Bowl 1: flour

   • Bowl 2: beaten eggs

   • Bowl 3: breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt and pepper.

3. Coat: Dip each zucchini stick in flour, then egg, then press firmly into the Parmesan-breadcrumb mixture so the coating sticks well.

4. Bake: Heat oven to 220°C / 425°F. Place zucchini in a single layer on a parchment-lined baking sheet. Drizzle or lightly spray with olive oil.

5. Bake for 20–25 minutes, turning halfway through, until deeply golden and crisp.

6. For extra browning, switch to broil/grill for 1–2 minutes at the end, watching carefully.

Air-fryer option

Air-fry at 200°C / 400°F for 10–14 minutes, turning halfway. Work in batches so the zucchini isn’t crowded.

Dipping sauce

Mix mayonnaise, yogurt/sour cream, garlic, lemon juice, parsley and dill. Season with salt and pepper. Refrigerate until serving.

 Nut information

Nuts: None required.
Contains: Dairy (Parmesan), egg, and gluten if using regular breadcrumbs/flour.
Nut-free: Yes, provided your breadcrumbs, Parmesan and other packaged ingredients are produced without nut cross-contamination. Check labels if cooking for someone with a serious allergy.