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Baked Parmesan Zucchini Strings Recipe

Zucchini that's spiralized, breaded, and baked to crispy perfection. Toss it with some parmesan cheese, and you'll never eat zucchini another way again.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked not fried, Baked parmesan zucchini strings, Crispy zucchini fries, Zucchini, Zucchini appetizer
Servings: 6
Calories: 118kcal


  • Baking Sheets
  • Aluminum Foil
  • 3 Shallow Bowls


  • 2 large eggs beaten
  • cup flour
  • cup bread crumbs
  • ½ teaspoon garlic powder
  • 3 Tablespoons grated Parmesan cheese
  • 1 (12 ounce) package frozen zucchini veggie spirals


  • 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.


  • 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.


Calories: 118kcal | Carbohydrates: 16g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 155mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg