Parmesan-Crusted Zucchini Fries

These baked or air-fried zucchini batons get a crisp Parmesan-panko shell when the salted zucchini is blotted dry and cooked with space around each piece.

51 min

4 servings

Golden Parmesan-panko zucchini fries sit beside a small bowl of marinara sauce for dipping.

Ingredients

2 lb medium zucchini

1 tsp kosher salt

1/2 cup all-purpose flour

2 large eggs

1 tbsp water

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan

1 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1 tbsp olive oil

1/2 cup marinara sauce, warmed, for serving

Equipment

Colander · Clean kitchen towels · Rimmed sheet pan or air fryer · Three shallow dishes · Pastry brush

Keep the crust crisp

Salt the zucchini first, blot it thoroughly, and leave air gaps between pieces so moisture can escape during cooking.

Serve immediately

Bring the warm marinara to the table in a small bowl and serve the fries as soon as their crust is browned.

Salt and dry

01. Cut zucchini into even batons, toss with kosher salt, and let drain in a colander for 15 minutes.

02. While it drains, heat the oven to 450 F with a rimmed pan inside, or preheat the air fryer to 400 F.

03. Press zucchini firmly between towels until dry so the coating adheres and browns.

Bread the zucchini

04. Put all-purpose flour in one shallow dish and whisk eggs with water in a second dish until smooth.

05. Combine panko, Parmesan, garlic powder, paprika, and black pepper in a third shallow dish.

06. Coat each dry baton in flour, shake off excess, dip in egg, then press crumbs onto all sides.

Cook in a single layer

07. Brush the hot sheet pan or air-fryer basket with olive oil and arrange batons with visible gaps; work in batches if needed.

08. Bake at 450 F for 12 to 16 minutes, turning after 8, or air fry at 400 F for 8 to 11 minutes per batch, turning halfway until deeply golden.

Serve hot

09. Warm marinara gently and serve immediately alongside the zucchini so the Parmesan-panko crust stays crisp.