Baked Zucchini Fries

Baked zucchini fries became my go-to snack during a time when I was trying to add more veggies to my day without giving up on flavor so one rainy afternoon I sliced up some zucchini, tossed it with a crunchy coating, and hoped for the best. What came out of the oven was golden, cheesy, and so addictive that even my pickiest eater asked for seconds.

Since then I’ve made them for everything from after-school snacks to casual dinners with friends and they never disappoint. These fries are crisp on the outside, tender inside, and packed with seasoning so they’re perfect for dipping and sharing.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Zucchini – The main veggie star that turns deliciously tender when baked.
• Parmesan cheese – Adds savory, cheesy flavor and crisps up beautifully.
• Panko breadcrumbs – Give the fries a light and crunchy texture.
• Garlic powder – Brings warmth and depth to the coating.
• Italian seasoning – Infuses the fries with herby goodness.
• Salt & pepper – Essential for balanced seasoning.
• Eggs – Help the coating stick to each zucchini strip.

Tools You’ll Need

• Cutting board and knife – For slicing the zucchini into fry shapes.
• Mixing bowls – To organize the dredging stations.
• Baking sheet – The surface where the fries crisp up in the oven.
• Parchment paper or baking spray – Prevents sticking and makes cleanup easy.
• Tongs or fork – Handy for dipping the zucchini into eggs and coating.
• Oven – Bakes everything to golden perfection.

Instructions

Step 1:

I preheat the oven to 425°F and line a baking sheet with parchment paper to keep cleanup easy and fries crispy.

Step 2:

I cut the zucchini in half lengthwise and then slice each half into thick matchsticks that resemble traditional fries.

Step 3:

In one bowl I beat the eggs and in another I combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

Step 4:

I dip each zucchini stick into the egg mixture then press it gently into the breadcrumb mix until fully coated.

Step 5:

I place the coated zucchini fries on the baking sheet in a single layer without overlapping so they cook evenly.

Step 6:

I bake them for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy all around.

Step 7:

I let them cool slightly before serving them with my favorite dipping sauce like ranch or marinara.

Tips

To get the crispiest fries, I recommend patting the zucchini dry before coating.

You can make them gluten-free by using gluten-free breadcrumbs.

Try adding paprika or cayenne for a spicy twist – I do that when I want a little heat!

Ways to Serve

Serve with ranch, spicy mayo, or marinara for dipping.

Pair them with a burger or grilled sandwich for a fun veggie side.

Offer them as a light appetizer at gatherings or game nights.

Add them to a platter of roasted veggies for a family-style dinner.

Frequently Asked Questions

Can I make baked zucchini fries in the air fryer?

Yes! I air fry them at 400°F for about 10-12 minutes, flipping once – they turn out extra crispy.

Do I need to peel the zucchini first?

Not at all – I keep the skin on for texture and color.

Can I prep these ahead of time?

You can slice and bread the zucchini in advance, then bake them fresh when ready to serve.

See You in the Kitchen

I hope you try these baked zucchini fries they’re a fun and flavorful way to eat your veggies and I promise they’ll disappear fast! Let me know how you like to serve them or what dips you pair them with.

Happy Cooking!

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