Zucchini Fries

Prep Time

15 minutes

Prep Notes

Cooking Time

20 minutes


6 servings


  • 1 cup Whole Wheat Panko*
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Sea salt and freshly ground black pepper, to taste
  • 4 zucchini, cut into 3" x 1/2" sticks
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves


  • Preheat oven to 425 degrees F. Cover a cookie sheet with parchment paper; set aside.
  • In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  • Working in batches, coat zucchini in flour**, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  • Serve immediately, garnished with parsley, if desired.


*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

** Put flour in a gallon size baggie, add zucchini and shake to evenly coat.