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Baked Zucchini Panko Parmesan Fries



I love the taste and crunch of a really good French fry, do you? These days I tried to save fried foods as a special treat and have been figuring out “fake outs” – ways to give me the taste and satisfaction of fried without the mess, oil and extra calories. These Baked Zucchini Parmesan Fries fake-outs satisfy my craving for fries but without the calories or guilt. This is a good way to get veggies into kids without making it a big ordeal.

This “fake-out” technique can be used with other veggies too – sweet potatoes, carrots, etc. – just adjust baking time depending upon water content of the vegetable you choose.


In the development of this recipe I tried a few variation like coating the zucchini in oil but found the egg white allowed more coating to stick giving me a crispier coating. I also tried cutting the zucchini in 1/8″ rounds too. This worked well and were actually a bit crispier, but I opted for the French-Fry-Fake-Out version. ~ML

Baked Zucchini Parmesan Fries
Prep time
Cook time
Total time
These Baked Zucchini Panko Parmesan Fries fake-outs satisfy my craving for fries but without the calories or guilt.
Recipe type: Side
Serves: 4
  • 2 medium zucchini (about ¾ lb)
  • 1 egg white, slightly beaten
  • ½ cup panko or plain bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp. ground black pepper
  1. Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center.Lightly grease a rimmed baking sheets. Trim the ends of the zucchini and cut into thick French-fry-size sticks, about 3 inches long.
  2. Combine bread crumbs, cheese and seasoning in a shallow dish
  3. Dip the zucchini in egg, then roll in bread crumb mixture and place in a single layer on baking sheet without crowding
  4. Bake 15 minutes and turn zucchini with tongs and continue to bake until panko coating is golden and crisp, about 7 minutes more.
  5. Serve with a side of your favorite marinara for dipping




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