Why Parmesan Zucchini Fries Are More Than Just a Snack
These aren’t your average veggie sticks. I tossed slices of zucchini in a mix of finely grated Parmesan, breadcrumbs, and just a whisper of garlic powder. The smell of melted cheese mingling with fried zucchini—seriously, you can’t fake that aroma.
What makes this recipe matter right now? Summer nights. When the grill is oozing heat and you’re craving something crispy but kinda healthy. Plus, it’s so satisfying to bite into that crisp exterior and see the gooey melt of cheese inside.
It’s not just about how good they taste. It’s about catching a moment when crispy, cheesy zucchini becomes your new obsession. The kind of thing you crave after a long day and then realize—oh, I never knew zucchini could do that.
Parmesan Zucchini Fries
These zucchini slices are coated in a mixture of grated Parmesan cheese, breadcrumbs, and garlic powder, then baked until crispy. The final dish features golden-brown exterior with a gooey melted cheese center, resembling fries with a crunchy texture.
Equipment
- Baking sheet
- Mixing bowls
- Shallow dish for coating
- Kitchen brush or spatula
Ingredients
- 2 medium zucchini sliced into sticks
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 large egg beaten
- 2 tablespoons olive oil
- to taste salt and pepper
Instructions
- Wash and slice the zucchini into thin, fry-shaped sticks approximately 3 inches long.
- Mix grated Parmesan, breadcrumbs, garlic powder, salt, and pepper in a shallow dish until well combined.
- Place the beaten egg in a separate shallow dish.
- Dip each zucchini stick into the egg, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture. Place coated sticks on a baking sheet lined with parchment paper.
- Drizzle or lightly spray the coated zucchini with olive oil for crispness. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy around the edges. Listen for a gentle sizzling sound during baking.
- Remove from oven, and once cooled slightly, serve immediately with your favorite dip. The zucchini should be crispy on the outside with a cheesy aroma and a tender interior.
Why I Love This Recipe
- I love how simple it is to make something that feels fancy but isn’t fussy.
- There’s a little thrill in turning something humble into something irresistibly crispy.
- Cheese makes everything better, especially when it’s brown and bubbly.
- Sometimes I just want a snack that’s easy to throw together but still feels like a treat.
- Picking out the best zucchini at the farmer’s market makes all the difference—little things like that keep cooking fun.
