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Crispy Baked Parmesan Zucchini Fries with Creamy Ranch Dip

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These crispy baked Parmesan zucchini fries are a quick and easy homemade snack, perfectly paired with a tangy, creamy ranch dip. They offer a crunchy, cheesy texture without the heaviness of frying.

Ingredients

Scale
  • 3 medium zucchinis (about 1.5 pounds / 680 grams), washed and cut into sticks about 3 inches long
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten, room temperature
  • Cooking spray or olive oil for drizzling
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. If using, place a wire rack on top.
  2. Cut each zucchini into sticks about 3 inches long and roughly ½ inch thick. Pat them dry gently with paper towels.
  3. In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and pepper. Mix well.
  4. In a separate bowl, beat the eggs until smooth.
  5. Dip each zucchini stick into the egg wash, letting any excess drip off, then press it firmly into the breadcrumb mixture, making sure all sides are coated. For extra crunch, double-dip by repeating the egg wash and breadcrumb coating.
  6. Place the coated zucchini sticks spaced evenly on the wire rack or directly on the baking sheet.
  7. Lightly spray or drizzle the fries with olive oil.
  8. Bake for 20-25 minutes, turning once halfway through, until edges are golden and crisp and zucchini is tender but not mushy.
  9. While fries bake, whisk together mayonnaise, sour cream (or Greek yogurt), chives, dill, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl to make the ranch dip. Adjust seasoning to taste.
  10. Let fries cool for a couple of minutes after baking. Serve warm with the creamy ranch dip.

Notes

Dry zucchini thoroughly before coating to ensure crispiness. Use fresh grated Parmesan for best crust. Double-coat zucchini sticks for extra crunch. If coating browns too quickly, reduce oven temperature to 400°F and bake longer. Let ranch dip rest in fridge for at least 30 minutes for best flavor. Store leftovers in airtight container and reheat under broiler or toaster oven to regain crispness.

Nutrition

Keywords: zucchini fries, baked zucchini, Parmesan fries, crispy zucchini, homemade snack, ranch dip, healthy snack, easy appetizer

Find it online: https://bitefuljoy.com/crispy-baked-parmesan-zucchini-fries-recipe-easy-homemade-snack-with-creamy-ranch-dip/