Baked zucchini fries are crispy on the outside with a crunchy, seasoned crust and tender zucchini inside. It’s hard to stop after just one!

Fries are a quick and easy appetizer or side dish! Try these crispy garlic avocado fries, parmesan herb asparagus fries, or best-ever baked parmesan garlic potato wedges. They are all just as addictive and delicious as these baked zucchini fries. You’ll love them!

Top-down view of zucchini fries served with marinara sauce on a gray plate.

Crispy Baked Zucchini Fries Recipe

Oh, zucchini season, how I love you! There are so many great ways to use up zucchini. (I have a full list of recipes waiting for you here!) But as a lover of all things fry-like and dippable, I couldn’t wait to try these low-carb zucchini fries. It is such a delicious and healthy alternative to french fries. And you are able to use up some of the zucchini in the garden!

I wasn’t expecting these zucchini fries to be so amazing! And the great thing is, I can enjoy them without blowing my diet. They had a great crunch on the outside and were soft and tender on the inside like a french fry. These were amazing dipped in marinara sauce but my boys loved them in ranch. Sauce lovers- I’ve added a few more amazing dips to try out with them below.

What You Need to Make Them

I love making these zucchini fries for my kids because they use such simple ingredients! Aren’t snacks that you can throw together without a grocery run the best?! Check out the recipe card at the end of the post for measurements.

  • Zucchini: You can use 3 small zucchini or 2 large zucchini. I usually go for smaller zucchini when I make these since they’re not as seedy and watery. This makes for crispier zucchini fries.
  • Panko Bread Crumbs: For that delicious crispy outer layer!
  • Parmesan Cheese: Adds delicious cheesy flavor to the coating.
  • Italian Seasoning: For extra flavor and aromatics. Try making this at home! I always like making seasonings from scratch to customize the flavor. You can find my full recipe here.
  • Seasonings: I used salt and garlic powder. Feel free to switch this up! A pinch of cayenne or paprika is great for adding a bit of heat to the coating.
  • Flour: Used for dredging. Flour makes the outside of the zucchini fries nice and crispy.
  • Eggs: Help the breadcrumbs stick.
  • Water: Added to the egg mixture to thin it out.
3-photo collage of zucchini being prepared.

How to Make Zucchini Fries

These fries need a bit of prep, but it’s well worth it for that tasty outer layer! The egg mixture is what’s going to help them crisp up perfectly in the oven.

  1. Preheat Oven, Prep Zucchini: Preheat the oven to 425 degrees F. Slice the zucchini into sticks.
  2. Coat With Flour: Add the flour to a bag with the zucchini and shake it to coat them.
  3. Bread Crumb Mixture: In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
  4. Whisk: Add the eggs and water to a small bowl and whisk them together.
  5. Coat With Bread Crumb Mixture: Remove the zucchini sticks from the bag and dip them in the egg mixture then into the Panko.
  6. Transfer to Baking Sheet: Place them on a baking sheet with parchment paper and spray them with olive oil.
  7. Bake and Enjoy: Bake for 12-15 minutes or until golden and crispy.
4-photo collage of zucchini fries being battered.

Tips for Making the Best Zucchini Fries

You can easily perfect your zucchini fries by keeping these simple tips in mind! They’re going to taste so good, you won’t be able to keep them around for long.

  • Do You Peel Zucchini Before Using It? You do not need to peel zucchini before slicing it. I prefer to leave the skin on the zucchini for that added crispy texture.
  • How Do You Make Zucchini Fries Crispy? Make sure to pat dry the zucchini when you are done rinsing it off. The smaller the zucchini, the crispier it will get. At the end of baking, switch to the broiler and broil the zucchini for 1 to 2 minutes. If you don’t have a broiler, pan fry the zucchini fries on top of the stove for a few minutes, flipping and turning them.

What Sauce is Good for Dipping Zucchini Fries In?

The sky is the limit! The cheesy baked flavor of these fries pairs perfectly with just about any savory dip. Here are a few of my personal favorites! You can find my full list of sauces and dips here.

Closeup shot of baked zucchini fries.

Storing Leftovers/ Reheating

These fries don’t last long at our house. You may even want to make extras with that summer zucchini crop! If (by some slim chance) you do have leftovers, good news- these zucchini fries are perfect for storing and enjoying later.

  • In the Refrigerator: Once they have cooled off from baking, place your zucchini fries in an airtight container or Ziploc bag. Seal and place in the refrigerator for 2 to 3 days, reheating when ready.
  • In the Freezer: You can freeze your zucchini fries once they are baked. Wait for them to cool, then place them in an airtight container or Ziploc baggie. Reheat when ready. You do not need to thaw the zucchini fries prior to reheating them.
  • Reheating in the Microwave: Place on a microwave-safe plate and warm the zucchini 1 minute at a time.
  • Reheating in the Oven: Preheat the oven to 425 degrees Fahrenheit. Place on a greased baking sheet and bake for 12-15 minutes or until warmed through.

Dipping a fry in marinara sauce.

Print

Baked Zucchini Fries

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Baked zucchini fries are crispy on the outside with a crunchy, seasoned crust and tender zucchini inside. It's hard to stop after just one!
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 155kcal
Author Alyssa Rivers

Ingredients

  • 3 small zucchini or 2 large
  • 1 cup panko crumbs
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp Italian Seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon water

Instructions

  • Preheat the oven to 425 degrees F.
  • Slice the zucchini into sticks.
  • Add the flour to a bag with the zucchini and shake it to coat them.
  • In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
  • Add the eggs and water to a small bowl and whisk them together.
  • Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
  • Place them on a baking sheet with parchment paper and spray them with olive oil.
  • Bake for 12-15 minutes or until golden and crispy.

Video

Notes

Originally posted July 21, 2019

Updated July 7, 2022

Nutrition

Calories: 155kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 230mg | Potassium: 338mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 17.6mg | Calcium: 161mg | Iron: 2.3mg

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