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Air Fryer Cheesy Zucchini Fries

Okay, I have to confess — these cheesy zucchini fries pretty much stole my heart the first time I made them. Crispy on the outside, gooey and cheesy on the inside, and just the right touch of zucchini freshness that makes you feel a little less guilty about indulging. I love how quick they come together, especially when you want a snack or side that feels a little fancy but isn’t a ton of work. Plus, the air fryer keeps things light and perfectly crispy, no deep-frying mess required. Can you hear that sizzle already? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

2 medium zucchinis, cut into 3-inch fries
1/2 cup all-purpose flour
2 large eggs
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Cooking spray (preferably olive oil spray)

For the Sauce / Garnish (optional):

1/2 cup marinara sauce or ranch dressing for dipping
Chopped fresh parsley or basil, for garnish

How I Make It

Step 1:

Start by giving your zucchini fries a little love — pat them dry really well with paper towels so they crisp up beautifully instead of turning soggy later.

Step 2:

Place the flour in a shallow bowl. In another bowl, whisk the eggs. In a third bowl, mix the panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

Step 3:

One by one, dredge the zucchini sticks first in the flour, shaking off the excess, then dip into the egg, and finally coat thoroughly in the cheesy breadcrumb mixture. Press the coating on gently to help it stick.

Step 4:

Preheat your air fryer to 400°F for about 3 minutes. Arrange the zucchini fries in a single layer inside the basket — avoid overcrowding so they get extra crispy.

Step 5:

Lightly spray the fries with cooking spray, then air fry for about 8–10 minutes, flipping halfway through. They should be golden and crispy with melty cheese bits peeking out.

Step 6:

Serve hot with your favorite dipping sauce and a sprinkle of fresh herbs for that extra pop of color and flavor.

Variations & Tips

Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Add a pinch of cayenne or smoked paprika to the breadcrumb mix for a little kick.
Try swapping Parmesan for sharp Asiago or Pecorino for a different cheesy twist.
Double the batch if you’re feeding a crowd — just cook in batches to keep them crispy.
Don’t skip drying the zucchini well; moisture is the enemy of crispiness.
For an adult version, a sprinkle of fresh chili flakes on top before serving adds a nice heat.

How I Like to Serve It

These fries are a showstopper as a party appetizer or game-day snack. They’re also perfect alongside a fresh garden salad or as a side for weeknight dinners, especially when you’re craving a comfort-food vibe without the heaviness. I love pairing them with cool ranch dip or zesty marinara, depending on the mood — either way, they make casual eating feel a bit more special.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F for 3–4 minutes to keep them crisp.
Shredded zucchini can be substituted if you want to mix up the texture, but stick to firm cuts for the classic fry shape.

Closing: Every time I make these cheesy zucchini fries, I’m reminded how easy it is to turn simple veggies into an irresistible, crunchy delight — a total kitchen win!