Go Back

Crispy Parmesan Zucchini Fries

Crispy Parmesan zucchini fries with a crunchy panko-and-Parmesan coating that air fries to deep golden edges. Zucchini sticks stay tender inside while the crust turns crisp and browned in about 15 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

3 medium zucchini, cut into fry-shaped sticks
  • 3 zucchini
1/2 cup all-purpose flour
  • 0.5 cup all-purpose flour
2 large eggs, beaten
  • 2 eggs
1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
  • 0.5 cup Parmesan cheese
1 teaspoon garlic salt
  • 1 tsp garlic salt
1/2 teaspoon black pepper
  • 0.5 tsp black pepper
Cooking spray
  • 1 cooking spray

Equipment

  • 1 air fryer

Method
 

Prep the zucchini and dredging station
  1. Slice the zucchini in half lengthwise, then cut each half into fry-shaped sticks.
  2. Set up a dredging station with flour in one bowl, beaten eggs in another, and the panko, Parmesan cheese, garlic salt, and black pepper mixed in a third.
  3. Coat each zucchini stick in flour, then dip in egg, then dredge in the panko mixture, pressing to adhere.
Air fry
  1. Preheat the air fryer to 390°F and spray the basket with cooking spray.
  2. Arrange the zucchini fries in a single layer without touching and spray the tops lightly.
  3. Air fry for 5 to 7 minutes, until golden brown and crispy, turning the tray halfway through if your air fryer has hot spots.

Notes

For the crispiest crunch, press each stick firmly into the panko so it adheres, and avoid overcrowding the basket. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the air fryer at 375°F for 3 to 4 minutes. Freezing isn’t recommended because the coating softens when thawed. For a gluten-free swap, use gluten-free all-purpose flour and gluten-free panko.