Do I need to peel the zucchini?

Nope, leave the peel on! It adds a bit of texture and helps the fries stay together.

Can I freeze baked zucchini fries?

I wouldn’t. They go weird and watery after thawing. Much better fresh or reheated from the fridge.

I love Greek yogurt seasoned with a little lemon and garlic. Keeps things light.

You probably crowded the pan or didn’t dry your zucchini enough. Spread them out and really press out that moisture.

Okay, I’ll say it: not exactly, but they’re crazy good in their own way. Crispy, savory, and way less guilt.

Scale

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Preheat oven to 425°F (220°C).
Pat zucchini sticks dry with paper towels.
Set up a dredging station: Beat the egg in one bowl and place Panko breadcrumbs (and Parmesan, if using) in another.
Dip each zucchini stick in egg, then coat with breadcrumbs, ensuring an even coat.
Place zucchini fries in a single layer on a wire rack over a baking sheet.
Lightly spray with cooking spray or drizzle with olive oil.
Bake for 20-25 minutes or until golden and crispy, flipping halfway through.
Serve immediately and enjoy!

For guaranteed crunch, avoid overcrowding the baking tray and ensure each fry has space. Serve with a light Greek yogurt dip for added flavor.