Crispy Baked Zucchini Fries

These baked zucchini fries are breaded with almond flour and parmesan to create a crispy and delicious side dish! Serve with your favorite dipping sauce.

Hi, my name is Brittany and I love fries. There, I said it. I know I’m not alone here!

I grew up eating all the fries and nowadays I’ll sneak a few from Isaac’s plate or split a side order with a friend, but I know they’re not the healthiest thing so I’m all about making baked veggie fries at home. I’ve turned so many veggies into healthy fries and I’m excited because I recently created a recipe for zucchini fries that I love.

Sheet pan with crispy baked zucchini fries.

Whether you’re interested in prepping vegetables in a new way or you are trying to get your kids to eat something other than mac and cheese and pizza… this recipe for zucchini fries is going to be your new BFF!

Sheet pan with crispy baked zucchini fries lined up on the sheet.

So I know what you’re probably thinking… zucchini is watery, how in the world are you going to get it to crisp up and taste anything like a fry? Well, that’s the beauty of this recipe. In order to make sure these fries actually crisp up we’re dipping the zucchini in an egg white wash and dredging them in an almond flour and parmesan cheese mixture. This “breading” is what takes this recipe from roasted zucchini (which is also delicious, btw) to crispy, tasty zucchini fries!

Ingredients in Zucchini Fries

  • zucchini – if you know anyone with a garden, there’s a good chance they’re drowning in zucchini and will give you a couple!
  • egg or egg whites
  • almond flour or almond meal – we’re keeping things gluten-free (and grain-free) so instead of breadcrumbs I like to use almond flour or almond meal
  • parmesan cheese
  • Italian seasoning
  • sea salt

Feel free to experiment with the flavors in the breading mixture. Lactose intolerant? You can totally skip the cheese or swap it for nutritional yeast. The fries might not turn out as crunchy, but they will still have that cheesy, nutty flavor! You can also try different spices like garlic or onion powder. This recipe is completely customizable based on your preference.

How to Make Baked Zucchini Fries

Start by coating a baking sheet with cooking spray or line a baking sheet with parchment paper. Slice your zucchini by cutting in half lengthwise and then slice each piece into two pieces widthwise. Slice each piece into fries, keeping them all around the same size.

Staged ingredients for making baked zucchini fries: a plate of chopped zucchini, a dish with almond flour and parmesan coating, and a container with egg whites.

Whisk your eggs in a shallow bowl and prep your bread crumb mixture. In a small bowl, mix together the almond flour, parmesan cheese, Italian seasoning, and salt. Take the zucchini strips and dip each one into the egg wash and then dredge into the “breading” mixture, making sure you coat the zucchini entirely.

Hand holding a piece of zucchini and coating it in an almond flour and parmesan coating.

Place the breaded zucchini directly on the prepared baking sheet. Bake at 425º for 10 minutes, flip and bake for an additional 10 minutes. The zucchini fries should be crisp and golden brown.

Serve the baked zucchini immediately with your choice of dipping sauce. I’m a big fan of marinara or aioli for these zucchini fries.

Plate of crispy zucchini fries on a plate with a creamy dip topped with chopped parsley.

Love Veggie-Based Fries? Try These Recipes Too:

If you make these baked zucchini fries, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.


Baked Zucchini Fries

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4


These baked zucchini fries are breaded with almond flour and parmesan to create a crispy and delicious side dish! Serve with your favorite dipping sauce.


  • 2 medium zucchini
  • 2 egg whites or 1 egg, whisked
  • 1/2 cup almond flour (or almond meal)
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray or line with parchment paper. In a small bowl, mix together almond flour, parmesan cheese, Italian seasoning and salt.
  2. Slice each zucchini in half lengthwise and then slice each half into two 2 pieces widthwise. Slice each zucchini piece into 4-6 fries, trying to keep them all around the same size.
  3. Dip a zucchini piece into the egg wash and shake any excess off before dredging into the almond flour parmesan mixture. Place coated zucchini fry onto prepared baking sheet and repeat with remaining zucchini pieces.
  4. Place zucchini in the preheated oven and bake for 10 minutes. Flip and return to the oven. Bake for another 10 minutes, or until zucchini fries are crisp and golden brown. Remove from oven and serve immediately. They’re delicious on their own, but feel free to pair with your favorite dipping sauce.
  • Category: Side
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 111
  • Sugar: 3g
  • Sodium: 751mg
  • Fat: 5g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 7g

Keywords: zucchini fries

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  1. Made these tonight & my husband couldn’t get enough! He didn’t even dip them, said he loved how tasty they were AS IS! If that isn’t satisfaction, I don’t know what is! Thanks for another winner, Brittany!

  2. This was fantastic! It was quick and easy to put together and the results did not disappoint. Several months ago, I had some baked zucchini as a side at Olive Garden and this is SO much better!

  3. These turned out great! I used egg white and firmly pushed the breading on to the zucchini. I forgot about them and baked them a bit longer but they still turned out well!

  4. These are so tasty but for the life of me I could not get the coating to stick to the fries. Tried adding more flour etc don’t think I will make them again because of this. The coating clumped after a few fries were dredges through it

    • Hey Misty – I’m so sorry that the coating didn’t stick for you. Did you change anything about the recipe and did you make sure to shake off any excess egg wash before dredging the fries into the almond mixture?

  5. These were delicious another fave for me. But be careful when placing them in the dry ingredient mixture, as after the first few of the zucchini pieces the dry mixture becomes sticky and doesn’t stick well to the zucchini.
    I was wondering if there were alternatives to parmesan or almond meal that is less fat?
    Otherwise absolutely love them!!!

  6. They are amazing, very yummy! I also made some sweet potatoes fries covered with the parmesan/almond flour mixture and they were also delicious!

    • Yay!! So glad these fries turned out well for you, Jana. I love that you used the mixture on sweet potato fries – I’m sure they were delicious! Thank you so much for coming back to leave a comment and star rating. I so appreciate it! <3

  7. What a great recipe. I used panko bread crumbs instead of almond flour. They were delicious. Such a good way to use zucchini at this time of year when it is available in abundance. Best of all, my Mom, who has an aversion to most vegetables, liked them.

  8. I made these tonight, with a “gifted from the garden” zucchini, and they were sooo good! Crispy, flavorful, and easy! Great idea, thanks!

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