Pin it I was standing in my kitchen last June with three overgrown zucchini from the garden and zero patience for another round of zucchini bread. My daughter wandered in asking for french fries, and something clicked. Half an hour later, we were dipping golden, cheesy zucchini sticks into a tangy sauce I'd thrown together on instinct. She called them better than regular fries, and I haven't looked at summer squash the same way since.
The first time I made these for a party, I doubled the batch and still ran out before the main course. People kept circling back to the tray, and one friend admitted she'd eaten six while pretending to chat by the counter. Now I make extra every time because I know half will disappear while they're still warm.
Ingredients
- Zucchini: Medium-sized ones work best because they're firm and not too watery. I learned to cut them into even sticks so they bake at the same rate.
- Eggs: They help the coating stick without any fuss. Beaten well, they create a thin, even layer that crisps beautifully.
- Panko breadcrumbs: The secret to that shatteringly crisp texture. Regular breadcrumbs just don't give you the same crunch.
- Parmesan cheese: Freshly grated melts into the crust and adds a salty, nutty flavor that makes these addictive.
- Garlic powder, Italian seasoning, paprika: This trio brings warmth and depth without overpowering the zucchini.
- Mayonnaise and Greek yogurt: Together they make a sauce that's creamy but not heavy, with just enough tang to balance the richness.
- Lemon juice and Dijon mustard: These brighten everything up and add a subtle sharpness that keeps you reaching for more.
- Fresh parsley: A handful of chopped parsley in the sauce makes it taste fresher and look prettier.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper. A light spray of oil on the paper prevents sticking and helps the bottoms crisp up.
- Set Up Your Breading Station:
- Beat the eggs in one shallow bowl and mix the panko, Parmesan, and all the seasonings in another. Having them side by side makes the coating process quick and tidy.
- Coat the Zucchini:
- Dip each zucchini stick into the egg, letting the excess drip off, then press it into the breadcrumb mixture until it's fully covered. I use one hand for wet and one for dry to keep my fingers from turning into breaded clumps.
- Arrange and Oil:
- Lay the coated fries in a single layer on the baking sheet, making sure they don't touch. A light mist of olive oil or cooking spray on top is what turns them golden and crispy.
- Bake and Flip:
- Bake for 20 to 25 minutes, flipping them halfway through so both sides get evenly browned. You'll know they're ready when the edges are deep gold and the coating feels firm.
- Make the Sauce:
- While the fries bake, whisk together the mayo, yogurt, lemon juice, mustard, garlic, and parsley in a small bowl. Taste it and adjust the salt and pepper until it's just right.
- Serve Immediately:
- Pull the fries from the oven and serve them hot with the sauce on the side. They're at their crispiest in the first ten minutes.
Pin it One Saturday afternoon, my neighbor brought over a bag of zucchini from her garden and asked what I'd do with them. I made a batch of these fries on the spot, and we sat on the porch eating them warm with the sauce, talking about nothing important. It's one of those small, easy moments I think about every time I make them now.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though they lose some of their crispness. To bring them back to life, reheat them in a 400 degree oven for about 8 minutes or pop them in the air fryer for 5. The microwave will make them soggy, so skip that route if you can.
Ways to Change It Up
If you want a little heat, add a pinch of cayenne or red pepper flakes to the breadcrumb mixture. Swap the Parmesan for pecorino or asiago if you're feeling fancy. You can also use sour cream instead of Greek yogurt in the sauce for a richer, tangier dip.
What to Serve Alongside
These fries work as a snack on their own, but they're also great next to grilled chicken, burgers, or a simple green salad. I've served them at barbecues, game nights, and even as a side for pasta when I wanted something lighter than garlic bread.
- They pair beautifully with a cold beer or sparkling water with lime.
- Kids love them with ketchup, even though the homemade sauce is better.
- Try them with ranch, marinara, or even a spicy aioli if you want to mix things up.
Pin it These zucchini fries have become one of those recipes I reach for without thinking, the kind that feels like a small win every time. I hope they do the same for you.
Recipe FAQs
- → What makes the zucchini fries crispy?
The combination of panko breadcrumbs and Parmesan cheese creates a crunchy coating that crisps up beautifully in the oven.
- → Can these zucchini sticks be air fried?
Yes, they can be cooked in an air fryer at 400°F (200°C) for 12–15 minutes for a crispy finish.
- → What ingredients are used in the dipping sauce?
The sauce blends mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic, and fresh parsley for a creamy, tangy flavor.
- → Are there any spice options for extra flavor?
Adding a pinch of cayenne pepper to the breadcrumb mixture can provide a pleasant spicy kick.
- → Can I substitute ingredients in the sauce?
Yes, sour cream can replace Greek yogurt for a different creamy texture and flavor.