Lazy Zucchini Fries
These Lazy Zucchini Fries are the easiest way to turn fresh zucchini into a crispy, cheesy side dish without the hassle of traditional breading. Instead of flour, eggs, and breadcrumbs, zucchini spears are coated with Parmesan and roasted until golden and tender. They’re perfect for dipping into marinara, ranch, or your favorite sauce.
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Servings: 4
Equipment
- Large Baking Sheet
- Small Bowl
- Chef's Knife
- Spatula
Ingredients
For the Zucchini Fries
- 3 medium zucchini
- 1 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil
For Serving
- Warm marinara sauce
- Ranch dressing
- Fresh parsley or basil
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the zucchini and cut each one into thick fry-shaped spears, about 3 inches long.
- Pat the zucchini dry with paper towels to remove excess moisture.
- Combine Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper in a small bowl.
- Brush the cut sides of the zucchini lightly with olive oil. Press the Parmesan mixture onto the cut sides, coating them well.
- Arrange the zucchini in a single layer on the baking sheet, Parmesan-side down.
- Bake for 15–20 minutes, until the zucchini is tender and the Parmesan is golden and crisp.
- Serve immediately with warm marinara, ranch, or your favorite dipping sauce.
Notes
- Choose small to medium zucchini for firmer fries with less moisture.
- Patting the zucchini dry helps the Parmesan coating brown instead of becoming soggy.
- For extra crispiness, place the zucchini on a lightly greased oven-safe wire rack set over the baking sheet.
- Use freshly grated Parmesan because it melts and browns better than pre-shredded cheese.
- These fries are best served immediately while the Parmesan coating is crisp.