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Crispy Air Fryer Parmesan Zucchini Fries

You know those afternoons when summer feels endless, and your backyard is bursting with zucchini from the garden? I remember my grandma plucking the biggest zucchinis and turning them into crispy little fries that disappeared faster than ice cream on a hot day. These air fryer parmesan zucchini fries bring that same magic—crispy on the outside, tender inside, and packed with just the right amount of cheesy goodness. Plus, using the air fryer means less mess and way less oil, so you get that satisfying crunch without the guilt. Trust me, once you try this, zucchini will never just be a side dish again!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

For the Main Dish:

3 medium zucchinis, cut into sticks (about 4 inches long)
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Cooking spray (preferably olive oil spray)

For the Sauce / Garnish (optional):

1/2 cup marinara sauce or your favorite dipping sauce
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First things first, **cut your zucchinis into even sticks**—about 1/2-inch thick so they cook evenly and crisp up nicely. This size is perfect for that satisfying bite.

Step 2:

Set out three shallow bowls: one with the **flour**, one with **beaten eggs**, and the third with a mix of **panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper**. This assembly line setup makes the breading easy and mess-free.

Step 3:

Take a zucchini stick, **coat it in flour first**, tapping off any excess. Then dip it into the eggs, and finally roll it in the Parmesan-panko mixture, pressing gently to stick. Repeat until all zucchini sticks are coated.

Step 4:

Preheat your air fryer to 400°F for about 3 minutes. Arrange the zucchini fries in a single layer in the basket—make sure not to overcrowd them for that perfect crispiness.

Step 5:

Spray the fries lightly with **olive oil spray** to help them turn golden and crispy. Air fry for 10-12 minutes, shaking the basket halfway through to brown them evenly. They should come out beautifully golden with a crunchy Parmesan crust.

Step 6:

Serve immediately with a side of marinara or your favorite dipping sauce, and sprinkle some fresh parsley on top for a pop of color and freshness. Get ready for everyone to ask for seconds!

Variations & Tips

Swap out Parmesan for Pecorino Romano for a sharper cheese flavor.
Add a pinch of cayenne pepper to the breadcrumb mix for a little kick.
Use gluten-free panko and flour for a gluten-free version.
For extra crunch, double dip in egg and breadcrumb mixture.
If zucchinis are very watery, pat them dry with a paper towel before breading to avoid soggy fries.
Don’t overcrowd the air fryer basket; cook in batches for best results.

How I Like to Serve It

I love serving these zucchini fries as a warm appetizer at summer BBQs or as a fun weekend snack with chilled lemonade. They make a great side for burgers or grilled chicken, and tossed alongside a fresh green salad, they create a colorful and tasty meal anytime you want to feel a little fancy without fuss.

Notes

Store leftover fries in the fridge in an airtight container for up to 2 days; reheat in the air fryer at 350°F for 3-5 minutes to regain crispiness.
If you don’t have an air fryer, you can bake these on a parchment-lined baking sheet at 425°F for 15-20 minutes, flipping halfway.

Closing: These zucchini fries are proof that you can turn simple veggies into showstopping snacks that satisfy every craving with crisp, cheesy perfection every time.