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Crispy Baked Parmesan Ranch Zucchini Fries

Parmesan ranch zucchini fries - featured image

These crispy baked Parmesan ranch zucchini fries are a healthier, oven-baked alternative to traditional fries, featuring a crunchy panko-Parmesan crust and bold ranch flavor. Perfect as a snack, appetizer, or side dish, they’re easy to make and sure to please even veggie skeptics.

Ingredients

Scale
  • 2 medium zucchini (about 14 oz each)
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • Olive oil spray

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or set a wire rack over the sheet.
  2. Wash and trim the ends of the zucchini. Slice each zucchini in half crosswise, then cut into 1/2-inch thick sticks (fry shapes). Pat dry with paper towels.
  3. In a shallow bowl, whisk eggs until frothy. In a second bowl, combine panko breadcrumbs, Parmesan, ranch seasoning, garlic powder, salt, and black pepper.
  4. Dip each zucchini stick into the egg, letting excess drip off, then roll in the breadcrumb mixture, pressing to coat all sides. Place on the prepared baking sheet or rack.
  5. Lightly spray the tops of the fries with olive oil spray. Bake for 20-25 minutes, turning once halfway through (unless using a rack), until golden and crispy. Let cool for 2-3 minutes before serving with ranch or your favorite dip.

Notes

For extra crispiness, use a wire rack and pat zucchini very dry before breading. To make gluten-free, use gluten-free panko or almond meal. For a spicy kick, add cayenne or smoked paprika to the breading. Serve immediately for best crunch; reheat leftovers in the oven or air fryer to restore crispiness.

Nutrition

Keywords: zucchini fries, baked zucchini, parmesan ranch, healthy appetizer, vegetable fries, oven baked, kid friendly, party snack, gluten free option, vegetarian