Parmesan Zucchini Fries: The Sneaky Way to Love Veggies Again

Why I Started Making These

Honestly, I got tired of the same old roasted zucchini. The smell of buttery oil, those limp strips I’d toss in hummus. Until I realized, I was craving crunch—I needed something crispy, cheesy, even a little salty, but without the guilt overload. So I took a chance. Coated zucchini spears in Parmesan, a touch of breadcrumbs, and baked them until golden. The result? That sharp, nutty cheesy smell, crisp outside, tender inside. It’s not fry-fast food, but it sure hits the spot. It’s strange how a simple shift in ingredient ratios makes all the difference—cheese-melting, crispy edges. It’s maybe not what I thought I’d crave during this drought of easy snacks. Right now, it’s what I want. Something simple, familiar, but unexpected. Like, I didn’t realize I was missing this part of the vegetable. It’s weird how just a little cheese makes zucchini feel new again.

Parmesan Crusted Zucchini Spears

This dish involves coating zucchini spears with a mixture of Parmesan cheese and breadcrumbs, then baking them until golden and crispy. The final result features tender zucchini inside with a crunchy, cheesy exterior, appealing in both texture and appearance.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 medium zucchini washed and trimmed
• 1 cup Parmesan cheese grated
• 0.5 cup dried breadcrumbs preferably panko for extra crunch
• 2 tablespoons olive oil for coating
• to taste salt optional, for seasoning

Equipment

• Baking sheet
• Mixing bowl
• Grater
• Cooking spray

Method

 

1. Slice the zucchini into long, even spears about 3-4 inches in length.
2. In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, and a pinch of salt if desired.
3. Toss the zucchini spears with olive oil until evenly coated, then dip each spear into the cheese and breadcrumb mixture, pressing gently to adhere.
4. Place the coated zucchini spears on a baking sheet lined with parchment paper or lightly sprayed with cooking spray, arranging them in a single layer.
5. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, until the outside is golden brown and crispy, and the zucchini is tender when pierced with a fork.
6. Remove from the oven, let cool slightly, then serve immediately with your favorite dipping sauce or on their own.

Anyway. No guilt, just snack, just crunch. And maybe I’ll sneak a few more in, even if it’s 9 pm. Because sometimes, you just need crispy cheese and a little bit of secret, cheesy magic.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.