If you’re looking for a way to make all your zucchini disappear, we’d recommend this Baked Parmesan Zucchini Strings recipe.
Spiralized, breaded, and then baked to crispy perfection, our Parmesan Zucchini Strings are basically the healthy version of curly fries.
I’ve been seeing this recipe all over Pinterest this time of year, so I decided to tweak our crispy zucchini fries, and it was a match made in heaven. Especially with the creamy bbq sauce for dipping.
How to make Baked Parmesan Zucchini Strings:
Preheat the oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel.
Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
Serve warm. Our favorite dipping sauce is the one from this recipe and it’s pictured above.
Because of the moisture content in zucchini, these do not store well (they lose their crispiness in the fridge!). We’ve never had too many leftovers because they’re usually gobbled right up, but be aware that the longer they sit, the less crispy they’ll get.
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The best zucchini spiralizer
I’ve been through quite a few spiralizers, and I haven’t loved any of them until I met this little one.
It’s small but mighty and at $12.99, it’s a great price, too. Handheld, easy to wash, and by far my favorite (this isn’t sponsored, I just love it).
Can I use frozen zucchini noodles with this recipe?
We would not recommend using anything but fresh zucchini noodles with this recipe. I’ve tried making it with frozen zucchini noodles, but they were too soggy to use in the recipe.
You can spiralize them yourself, or buy them in the produce section in some stores, but the moisture content in frozen zucchini noodles is too much to get crispy zucchini fries.
Related Article: Still can’t get enough zucchini? Try our Chicken Zucchini Casserole!
Want more zucchini recipes? Try these:
- Zucchini Taco Casserole
- Rich and Moist Zucchini Cake
- Baked Pizza Stuffed Zucchini Boats
- Baked Chicken Parmesan and Zucchini Noodles
- Chicken Zucchini Casserole (our most popular zucchini recipe EVER)
- Baked Zucchini Fries
- Zucchini Corn Parmesan Bake
Baked Parmesan Zucchini Strings Recipe
Ingredients
- 2 large eggs, beaten
- ⅓ cup flour
- ⅔ cup bread crumbs
- ½ teaspoon garlic powder
- 3 Tablespoons grated Parmesan cheese
- 12 ounces zucchini veggie spirals
Instructions
- Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
- In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
- Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
- Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
- Dip in ketchup or your favorite fry sauce.
Notes
- We would not recommend using anything but fresh zucchini noodles with this recipe. I’ve tried making it with frozen zucchini noodles, but they were too soggy to use in the recipe.
Nutrition
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If you love zoodle recipes, you’ll love our zoodle spaghetti salad.
Do you think these could be air fried as well?
I think they could be! We haven’t tried it yet, but if you do, let us know how it goes!
Made these for dinner tonight. Soooooooo good!!! Definitely a winner and will now be in the dinner rotation. Thanks for an easy summer side.
I want to try these!! But I’m curious Why you days you’d never use anything but fresh zucchini… But the recipe calls for frozen?
Either will work. The frozen ones are more convenient and need to be thawed and dried with a paper towel. We like fresh best. Use whatever works best for you.
I love this recipe!
Just a suggestion: I wish your recipes had a picture on the printable copy