Thick-cut zucchini fries, coated in a crunchy Parmesan crust, are the heart of Crispy Parmesan Zucchini Fries with Creamy Garlic Dipping Sauce. They bake up golden and crunchy in the oven, with a soft, tender center that pairs well with the cool, garlicky dip. They are an easy weeknight side, and the dipping sauce comes together in one bowl.
Crispy Parmesan Zucchini Fries with Creamy Garlic Dipping Sauce Ingredients
- 3 medium zucchini, cut into fries — Cut them into sticks about 1/2 inch thick so the coating has enough surface to crisp, and so the centers stay tender.
- 1/2 cup all-purpose flour — This is the first layer that helps the egg cling to the zucchini. Mix it with the seasonings in the first bowl.
- Garlic, as needed — I like to use it in both the coating and the dipping sauce, since it brings savory depth to each.
- Italian seasoning, as needed — Add it to the flour so the herbs are spread through every fry.
- Paprika, as needed — This gives the coating a warm color and mild flavor.
- Salt, as needed — Season the flour mixture for the coating, and salt separately for the dip.
- Pepper, as needed — Add a little to the flour mixture for a light bite.
- 2 large eggs, beaten — The beaten egg is the glue that holds the panko to the zucchini.
- 1 cup panko breadcrumbs — Panko stays lighter and crunchier than regular breadcrumbs.
- 1/2 cup grated Parmesan — Mix it into the panko so the crust browns and gets savory.
- 2 tbsp olive oil, or spray, as needed — A light coat helps the crust turn golden and crisp in the oven.
- 2 tbsp fresh parsley — Chop it finely and sprinkle it over the fries just before serving.
- Mayo, as needed — The base of the creamy dipping sauce.
- Sour cream, as needed — Adds tang and makes the dip thick and cool.
- Herbs, as needed — Stir them into the dip for fresh flavor.
Substitutions And Additions
Panko breadcrumbs
I’d skip regular dried breadcrumbs if you can find panko, since they make a denser, less airy crust. Crushed cornflakes are another option for extra crunch.
Sour cream
Plain Greek yogurt can stand in for sour cream in the dip for a tangier, lighter sauce. The texture stays thick and creamy.
Zucchini
Yellow summer squash cuts and bakes the same way. It is a little softer, so keep an eye on the edges.
How To Make This Crispy Parmesan Zucchini Fries with Creamy Garlic Dipping Sauce Recipe
- Cut and set up the breading stations. Cut the zucchini into thick fries, about 1/2 inch wide. Set up three bowls: flour mixed with the garlic, Italian seasoning, paprika, salt, and pepper; the beaten eggs; and the panko mixed with the grated Parmesan. Pro Tip: Pat the zucchini dry before breading so the flour sticks well. Bread the zucchini. Coat each fry in the seasoned flour, dip it in the beaten egg, then roll it in the panko mixture. Press the crumbs on gently so they stick. Pro Tip: Use one hand for dry coating and one for wet to keep your fingers from getting clumpy.
- Arrange and oil the fries. Place the breaded zucchini fries in a single layer on a parchment-lined baking sheet. Lightly spray or drizzle them with olive oil so they crisp up in the oven.
- Bake until golden. Bake at 425°F (220°C) for 18 to 22 minutes, flipping them halfway through, until the coating is golden brown and crisp. For extra crunch, broil for the last 1 to 2 minutes, watching closely so the crumbs do not burn.
- Make the dipping sauce. While the fries bake, stir together the mayo, sour cream, garlic, herbs, and a pinch of salt in a small bowl until smooth. Keep it chilled until serving. Move the hot, crispy zucchini fries to a serving plate. Garnish with the fresh parsley and serve right away with the creamy garlic dipping sauce.
How To Serve And Store
Serve these fries hot with the dipping sauce as a side for grilled chicken, burgers, or a simple salad. They are also good as an appetizer for game night.
In The Fridge
Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 400°F (200°C) for 5 to 7 minutes until crisp again. Keep the dipping sauce covered in its own container for up to 3 days.
In The Freezer
These are not recommended for freezing, because the breading turns soft and watery once thawed.
Frequently Asked Questions
Can you make these ahead?
Yes, you can bread the zucchini a few hours ahead and keep it chilled, uncovered, on the parchment. Bake them just before serving so the coating stays crisp. The dipping sauce can be made a day ahead.
Can you bake these without oil?
Yes, but the crust will be drier and less golden. A light spray of oil is what helps the panko brown well in the oven.
How do I know when the fries are done?
They are done when the coating is deep golden and the zucchini is tender when pierced with a fork. Let them rest for a minute before serving so the crust firms up.
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- Caramel Raspberry Mini Cheesecakes
Follow Hailee Recipes on Pinterest for more easy weeknight sides and dips. Follow Hailee Recipes on Pinterest
Crispy Parmesan Zucchini Fries with Creamy Garlic Dipping Sauce
Ingredients
Method
- Cut the zucchini into thick fries about 1/2 inch wide and pat them dry; set up three bowls: flour mixed with the garlic, Italian seasoning, paprika, salt, and pepper; the beaten eggs; and the panko mixed with the grated Parmesan. Coat each zucchini fry in the seasoned flour, dip it in the beaten egg, then roll it in the panko mixture, pressing gently so the crumbs stick.
- Place the breaded zucchini fries in a single layer on a parchment-lined baking sheet, then lightly spray or drizzle them with olive oil so they crisp up in the oven.
- Bake at 425°F (220°C) for 18 to 22 minutes, flipping them halfway through, until the coating is golden brown and crisp; for extra crunch, broil for the last 1 to 2 minutes, watching closely so the crumbs do not burn.
- While the fries bake, stir together the mayo, sour cream, garlic, herbs, and a pinch of salt in a small bowl until smooth, then keep it chilled. Transfer the hot, crispy zucchini fries to a serving plate, garnish with the fresh parsley, and serve right away with the creamy garlic dipping sauce.
