Crispy Parmesan Zucchini Fries

# Components:

→ Vegetables

01 - 2 medium zucchinis

→ Coating

02 - 2 large eggs

03 - 1 tablespoon whole milk

04 - 1 cup panko breadcrumbs

05 - 1/2 cup grated Parmesan cheese

06 - 1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)

07 - 1/2 teaspoon garlic powder

08 - 1/2 teaspoon kosher salt

09 - 1/4 teaspoon freshly ground black pepper

→ For Serving (optional)

10 - Marinara sauce or ranch dressing, for dipping

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.

02 - Rinse and trim the zucchinis. Slice each one into uniform sticks approximately 1/2 x 3 inches.

03 - In a shallow bowl, whisk together the eggs and milk until fully combined.

04 - In another bowl, mix panko breadcrumbs, Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper until evenly distributed.

05 - Dip each zucchini stick in the egg wash, then dredge thoroughly in the Parmesan breadcrumb mixture. Press the coating gently to adhere.

06 - Place the coated zucchini sticks in a single layer on the prepared baking sheet, ensuring they are not touching.

07 - Bake for 20 minutes, turning each fry halfway through baking, until golden and crisp. For a crunchier finish, broil for an additional 2 minutes.

08 - Serve immediately with your choice of marinara sauce or ranch dressing.

# Expert Advice:

01 -

No one will guess these fries are baked not fried—I still get questions every time I serve them.
The contrast of crisp coating and tender zucchini keeps each bite addictive whether you dunk in ranch or savor plain.

02 -

The first time I crowded the pan, my fries were limp and disappointing—always give them space to crisp.
Panko breadcrumbs take these from just tasty to next-level crunch, especially if you press them in instead of just rolling.

03 -