- 1 1/2 pounds zucchini, trimmed
- 1/2 cup all-purpose flour
- 2 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
- 3 large eggs
- 1 1/2 cups panko or plain bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. chopped dill (optional)
Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.
Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 tsp. salt.
Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.
Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.
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