Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium zucchini (about 2 lb)
- 1/3 cup cornstarch
- 2 large eggs + 1 tbsp milk
- 1 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan
- 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp kosher salt
- 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp lemon zest
- Olive oil spray (or 2 tsp olive oil)
- Ranch dip (optional): 1/2 cup sour cream, 1/4 cup mayo, 2–3 tbsp buttermilk, herbs
- Lemony aioli (optional): 1/2 cup mayo, 1 small garlic clove, 2 tsp lemon juice, 1 tbsp olive oil
Do This
- 1) Heat oven to 425°F. Place a rimmed sheet on the center rack; set a wire rack inside it if you have one.
- 2) Cut zucchini into 3-inch by 1/2-inch fries; pat very dry.
- 3) Toss fries with 1/3 cup cornstarch, 1/2 tsp kosher salt, and 1/2 tsp pepper.
- 4) Beat 2 eggs with 1 tbsp milk. In another bowl, mix panko, Parmesan, garlic powder, remaining pepper and salt, paprika, cayenne, and lemon zest.
- 5) Dip fries in egg, then press into panko mixture. Arrange on rack and mist generously with olive oil.
- 6) Bake 18–22 minutes until deep golden and crisp, rotating pan once. Serve hot with ranch or lemony aioli.
Why You’ll Love This Recipe
- Oven-baked yet shatteringly crisp, thanks to panko, Parmesan, and a hot preheated pan.
- Bold peppery garlic flavor balanced by cool ranch or bright lemony aioli.
- Simple pantry ingredients and weeknight-friendly timing.
- Kid- and crowd-pleasing appetizer or side that uses up a bumper crop of zucchini.
Grocery List
- Produce: 4 medium zucchini, lemons (1–2), fresh dill, chives, parsley, garlic
- Dairy: Parmesan, eggs, sour cream, buttermilk (or milk for egg wash)
- Pantry: Panko breadcrumbs, mayonnaise, olive oil (or spray), cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne
Full Ingredients
For the Zucchini Fries
- 4 medium zucchini (about 2 lb total), unpeeled
- 1/3 cup cornstarch
- 2 large eggs
- 1 tbsp milk (or water)
- 1 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan (about 60 g)
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper, divided
- 1/2 tsp kosher salt, divided, plus more to finish
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional but recommended for heat)
- 1 tsp finely grated lemon zest
- Olive oil spray (or 2 tsp extra-virgin olive oil)
Cool Ranch (Optional, Makes About 1 Cup)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2–3 tbsp buttermilk (to thin)
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt, 1/8 tsp black pepper
Lemony Aioli (Optional, Makes About 1/2 Cup)
- 1/2 cup good-quality mayonnaise
- 1 small garlic clove, very finely grated
- 2 tsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1 tbsp extra-virgin olive oil
- Pinch kosher salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Place a rimmed baking sheet on the center rack and heat the oven to 425°F. If you have a wire rack that fits inside the sheet pan, set it in now; elevating the fries helps hot air circulate so both sides crisp. If you do not have a rack, line the hot sheet with parchment just before baking.
Step 2: Cut and dry the zucchini
Trim ends. Slice each zucchini into 3-inch long planks about 1/2 inch thick, then into fries about 1/2 inch wide. Pat the pieces very dry with paper towels—this is key to a crunchy coating.
Step 3: Set up the breading stations
In Bowl 1, whisk the cornstarch with 1/2 tsp kosher salt and 1/2 tsp black pepper. In Bowl 2, beat the eggs with 1 tbsp milk. In Bowl 3, combine panko, Parmesan, garlic powder, 1/2 tsp black pepper, 1/4 tsp kosher salt, smoked paprika, cayenne, and lemon zest. Stir well so the spices and zest are evenly distributed.
Step 4: Bread the zucchini fries
Working a handful at a time, toss fries in the cornstarch mixture to lightly coat, shaking off excess. Dip into the egg wash, letting extra drip back into the bowl. Press firmly into the panko-Parmesan mixture to coat on all sides. Arrange coated fries on the prepared rack with a bit of space between each. Mist generously with olive oil spray (or drizzle/smear about 2 tsp olive oil over the batch).
Step 5: Bake until crisp and golden
Bake 18–22 minutes, rotating the pan halfway through. The fries are done when the crust is deep golden with crunchy panko peaks and melted Parmesan edges. If you want extra color, broil for 1–2 minutes at the end, watching closely. Sprinkle with a pinch of kosher salt while hot.
Step 6: Stir together the cool ranch
In a small bowl, whisk sour cream, mayonnaise, and 2 tbsp buttermilk. Add dill, chives, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Adjust thickness with an extra tablespoon of buttermilk if needed. Chill until serving.
Step 7: Whisk the lemony aioli
In another bowl, whisk mayonnaise, grated garlic, lemon juice, lemon zest, and olive oil until glossy and smooth. Season with a pinch of salt and a few grinds of pepper. For a thinner drizzle, whisk in 1–2 tsp water.
Step 8: Serve
Transfer hot zucchini fries to a platter. Finish with a light shower of Parmesan, a few cracks of black pepper, and a whisper of lemon zest. Serve immediately with ramekins of cool ranch and lemony aioli for dipping.
Pro Tips
- Use a wire rack over a hot sheet pan for maximum airflow and crunch on all sides.
- Press the panko firmly onto each fry so the coating adheres and bakes into a craggy crust.
- Keep the fries similar in size (1/2 inch thick) for even cooking and the best texture.
- Do not skip drying the zucchini—excess moisture softens the crust.
- Convection ovens run hotter; if using convection, try 415°F and check for doneness at 15–17 minutes.
Variations
- Herby Parmesan: Swap smoked paprika and cayenne for 1 tsp Italian seasoning and 1 tsp finely chopped rosemary.
- Everything Bagel: Replace garlic powder and paprika with 1 tbsp everything bagel seasoning; reduce added salt by half.
- Gluten-Free: Use gluten-free panko; all other ingredients are naturally gluten-free.
Storage & Make-Ahead
Fries are best fresh. To make ahead, bread the fries up to 4 hours in advance; refrigerate uncovered on a rack. Bake just before serving. Leftovers: refrigerate in an airtight container up to 2 days. Re-crisp at 425°F on a rack for 8–10 minutes. Dips can be made up to 3 days ahead; cover and refrigerate.
Nutrition (per serving)
Approximate for fries only (1/4 of recipe): 220 calories; 10 g fat; 20 g carbs; 3 g fiber; 12 g protein; 560 mg sodium. Add about 90 calories per 2 tbsp ranch or about 190 calories per 2 tbsp lemony aioli. Values will vary with exact ingredients and how much coating adheres.
