Baked Zucchini Fries

Crispy on the outside and tender on the inside, Baked Zucchini Fries are a delicious and healthier alternative to traditional fries. Coated in a savory mix of breadcrumbs and Parmesan, then oven-baked to perfection, they make an ideal snack, appetizer, or veggie-packed side dish.

Why You’ll Love This Recipe

• No deep-frying required
• Golden and crispy with minimal oil
• Packed with flavor and texture
• A fun way to enjoy more vegetables
• Customizable with herbs and spices
• Great for dipping and sharing
• Kid-friendly
• Can be made gluten-free or low-carb
• Easy to prep in under 30 minutes
• Perfect for parties or healthy snacking

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini (medium, sliced into sticks)
• All-purpose flour
• Eggs
• Panko or seasoned breadcrumbs
• Grated Parmesan cheese
• Garlic powder
• Italian seasoning
• Salt and pepper
• Olive oil or cooking spray

directions

this recipe

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease.
2. Slice zucchini into 3-inch sticks. Pat dry thoroughly with paper towels.
3. Set up dredging stations: flour in one bowl, beaten eggs in another, and a mix of breadcrumbs, Parmesan, and seasonings in a third.
4. Dip each zucchini stick in flour, then egg, then the breadcrumb mixture, pressing lightly to coat.
5. Place coated sticks in a single layer on the baking sheet.
6. Lightly spray with cooking oil for extra crispiness.
7. Bake for 20–30 minutes, flipping halfway, until golden brown and crisp.
8. Serve immediately with your favorite dipping sauce.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Gluten-free: Use gluten-free flour and breadcrumbs
• Low-carb: Replace breadcrumbs with almond flour and more Parmesan
• Spicy: Add paprika or cayenne to the coating
• Herbed: Mix in chopped fresh parsley, thyme, or rosemary
• Air-fryer: Cook at 400°F for 8–10 minutes, flipping once
• Vegan: Use plant-based milk and egg substitute for dredging

storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Reheat in the oven or air-fryer at 350°F to regain crispiness
• Not freezer-friendly due to zucchini’s moisture content

FAQs

How do I keep zucchini fries crispy?

Pat the zucchini dry, bake at high heat, don’t overcrowd the pan, and broil briefly at the end.

Do I need to peel the zucchini?

No, the skin adds texture and helps the fries hold their shape.

Can I use regular breadcrumbs?

Yes, but panko gives a crunchier texture.

What dips go well with zucchini fries?

Marinara, ranch, garlic aioli, tzatziki, or spicy yogurt sauce are great choices.

Can I make them ahead of time?

They’re best fresh, but you can prep and bread them a few hours in advance.

Are these fries keto-friendly?

They can be made keto by using almond flour and omitting traditional breadcrumbs.

Can I bake without flipping them?

Flipping helps them brown evenly, but it’s not strictly necessary if using a wire rack.

What kind of cheese works best?

Parmesan is ideal, but Asiago or Pecorino can be used for variation.

Can kids help with this recipe?

Yes—dredging and dipping are fun and safe tasks for kids.

Why are my fries soggy?

Too much moisture—make sure to pat zucchini dry and avoid overcrowding the pan.

Conclusion

Baked Zucchini Fries are a crunchy, cheesy, and wholesome treat that proves veggies can be crave-worthy. With their easy prep and endless customization options, they’re perfect for anyone looking to add more flavor and fun to their vegetable routine.

Print