Baked Zucchini Fries


  • 1 cup panko breadcrumbs
  • 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup all-purpose flour 
  • 2 large eggs
  • 3 tablespoons whole milk
  • 4 small zucchini (about 1 1/2 lb. total)
  • Jarred marinara sauce, warmed, for serving


  1. Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.
  2. Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.
  3. Whisk together eggs and milk in a third shallow dish.
  4. Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.
  5. Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.

Source: Southern Living – Baked Zucchini Fries