Baked Parmesan Zucchini Fries

Crispy Baked Parmesan Zucchini Fries made with fresh zucchini, Parmesan cheese, smoky paprika, and garlic powder. A healthier twist on classic fries!

this Recipe

Let me set the scene: It was one of those weeks—work was chaotic, the laundry pile was basically giving me side-eye, and I was craving something crispy. You know the feeling, right? But I wasn’t exactly in the mood for greasy drive-thru fries.

I opened the fridge, hoping for some miracle ingredient to jump out. And there they were—three slightly sad zucchinis that had been chilling (aka, forgotten) in the crisper drawer. Not exactly fry material… or so I thought.

But the craving was real. So, I figured, why not try turning them into fries? I coated them in Parmesan, added a sprinkle of smoked paprika (because everything is better with smoky vibes), and threw them in the oven.

When they came out? Golden. Crispy. Completely addictive. My husband literally asked, “Wait, these are zucchini?!” Now they’ve become my go-to snack—especially when I’m trying to balance crunchy cravings with something that feels a bit lighter.

Why You’ll Love This Baked Parmesan Zucchini Fries Recipe?

I’m not gonna say these fries are life-changing… but I’m also not not saying it. Here’s why they’re a must-try:

• Crispy Without the Grease: No deep fryer, no oil splatters—just perfect, oven-baked goodness.
• Packed with Flavor: Parmesan, smoky paprika, and garlic? That’s a chef’s kiss combo right there.
• Quick to Make: 23 minutes. That’s faster than scrolling Netflix trying to pick a movie.
• Family-Approved: Even my picky nephew devoured these. Seriously.
• Healthier Comfort Food: Crunchy snack vibes, minus the guilt.

Ingredient Notes:

Let’s break it down. Nothing fancy here, but every ingredient pulls its weight.

• Zucchini: Grab medium zucchinis—smaller ones stay crispier. Avoid the massive ones (they get watery fast).
• Parmesan Cheese: Freshly grated is key. Those pre-shredded bags? Meh. They don’t melt the same.
• Dried Herbs: I used thyme, oregano, and basil, but if you’re out of those, Italian seasoning is your friend.
• Smoked Paprika: Slightly sweet, smoky, and gives these fries a next-level flavor.
• Garlic Powder: Adds that savory punch without overpowering.
• Olive Oil: Helps the coating stick—plus, a little richness never hurts.
• Salt & Pepper: Freshly ground black pepper makes a difference here, promise.
• Fresh Parsley: Optional, but it adds a nice burst of color (and makes you feel fancy).

How To Make Baked Parmesan Zucchini Fries?

If you’re worried about complicated steps—don’t be. This recipe’s got your back.

1. Preheat & Prep: Crank that oven to 400°F (200°C). Line a baking sheet with parchment paper. Give it a light spray of cooking spray—you really don’t want these beauties sticking.
2. Slice the Zucchini: Cut your zucchinis into wedges—think classic fry shape. Not too thick or they won’t crisp up.
3. Mix the Coating: In a bowl, stir together the Parmesan, dried herbs, smoked paprika, garlic powder, salt, and black pepper. It’ll smell amazing already.
4. Coat the Zucchini: Toss the zucchini wedges in olive oil so the coating sticks. Then, roll each wedge in the Parmesan mixture, pressing gently so it really clings.
5. Arrange & Bake: Lay the coated zucchini wedges on your baking sheet without crowding them. If they touch, they’ll steam instead of crisp. Bake for 15 minutes.
6. Broil for Extra Crunch: Want them super crispy? Broil for 2-3 minutes at the end—just keep a close eye. That golden brown top can turn to burnt real fast.
7. Serve & Devour: Sprinkle with fresh parsley (if you’re feeling extra) and serve these bad boys while they’re still warm and crispy.

Storage Options:

Honestly? I’d be shocked if you have leftovers. But just in case:

• Fridge: Store in an airtight container for up to 3 days.
• Reheating Tip: Reheat in the oven at 375°F for about 5 minutes. Avoid the microwave—trust me, they’ll go limp.
• Freezer: Meh, not the best idea here. Zucchini has a lot of moisture, so they’ll probably turn soggy.

Variations and Substitutions:

Want to shake things up? Totally get it. Try these fun swaps:

• Cheese Swap: No Parmesan? Try Pecorino Romano or Asiago.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the coating.
• Extra Crunch: Mix in some panko breadcrumbs for a crispier bite.
• Vegan Twist: Use nutritional yeast instead of Parmesan and swap olive oil for avocado oil.
• Different Herbs: Try rosemary, dill, or even a bit of sage for a cozy twist.

What to Serve with Baked Parmesan Zucchini Fries?

These fries? Total MVP material. But they also make a killer sidekick to:

• Dipping Sauces: Marinara, ranch, garlic aioli, or a spicy sriracha mayo.
• Grilled Meats: Juicy chicken thighs, burgers, or steak. Perfect pairing.
• Salads: A crisp Caesar or lemon vinaigrette salad balances the cheesy richness.
• Soups: Cozy tomato soup? Yes, please.

Frequently Asked Questions:

Can I Make These Ahead of Time?

Sort of! You can slice the zucchini and mix the coating earlier in the day, but bake them fresh. They’re just so much better right out of the oven.

Why Are My Zucchini Fries Soggy?

Ah, the classic soggy zucchini struggle. The fix? Don’t slice them too thick, and make sure they’ve got space on the baking sheet. Oh, and broiling at the end helps too!

Can I Make These in an Air Fryer?

Oh, totally! Pop them in the air fryer at 400°F for about 10 minutes. Shake the basket halfway through for even crispiness.

And there you have it—Baked Parmesan Zucchini Fries that are crispy, cheesy, and honestly addictive. Whether you’re whipping them up for a snack attack or bringing them to your next get-together, they’re guaranteed to disappear fast.

Try them out and let me know—what’s your favorite dipping sauce? Can’t wait to hear what you think!

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Baked Parmesan Zucchini Fries

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Experience the deliciousness of our Baked Parmesan Zucchini Fries. These brown wonders put a spin on traditional fries featuring fresh zucchini wedges coated generously in a flavorful mixture of Parmesan cheese fragrant herbs and a touch of smoky paprika. Baked to perfection, for that satisfying crispiness every bite delivers a combination of richness and crunchy goodness. Whether enjoyed as an accompaniment or guilt-free snack these zucchini fries showcase the balance, between flavor and mindful eating choices. In 23 minutes you can elevate your skills with this simple yet crowd-pleasing delight.

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6 Servings

Ingredients

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• 1 1/2 lbs. 680 g zucchini, cut into wedges (about 3 medium zucchini)
• 1/2 cup 50 g freshly grated Parmesan
• 1 tsp 5 ml dried herbs (e.g., thyme, oregano, basil, rosemary, etc.)
• 1/2 tsp 2.5 ml smoked paprika
• 1/2 tsp 2.5 ml garlic powder
• Kosher salt to taste
• Black pepper to taste (freshly ground if possible)
• 2 tbsp. 30 ml olive oil
• 3 tbsp. 45 ml chopped fresh parsley leaves

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Instructions

 

1. Start by preheating your oven to 400°F (200°C) and lining a baking sheet, with parchment paper. Give it a spray of stick cooking spray.
2. In a bowl mix together grated Parmesan cheese, dried herbs, smoked paprika, garlic powder and season with salt and pepper according to your taste.
3. Take the zucchini wedges. Toss them in oil until they are evenly coated. Then roll them in the Parmesan and herb mixture making sure they're well covered. Place these coated zucchini wedges on the baking sheet. If desired, sprinkle some Parmesan and herb mixture on top.
4. Bake the fries until they turn crispy and golden brown. This usually takes around 15 minutes. For that perfect golden color, you can broil them for an additional 2 to 3 minutes.
5. To add some freshness garnish your Baked Parmesan Zucchini Fries with chopped parsley. Serve them warm, as a guilt snack or side dish!

Notes

To make a gluten-free version of our Baked Parmesan Zucchini Fries it's important to ensure that all the ingredients used are free, from gluten. Here are some important tips:

Gluten-Free Panko or Breadcrumbs: Instead of using breadcrumbs or panko opt for gluten-free breadcrumbs or crushed gluten-free crackers. These alternatives will provide the crispiness without any gluten.

Check Parmesan Cheese: Make sure that the grated Parmesan cheese you use is specifically labeled as gluten-free. While Parmesan cheese itself is naturally free from gluten some pre-grated varieties may have trace amounts to cross contamination during processing.

Seasonings: Double check that your dried herbs, smoked paprika and any other seasonings you use are also gluten-free. Most pure herbs and spices are naturally free, from gluten. It's worth checking blends or pre-packaged seasonings that may have added gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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