Crispy Baked Zucchini Fries

VG LC

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!

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

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.

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

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

4 from 30 votes
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.
Plate of crispy zucchini fries on a plate with a creamy dip topped with chopped parsley.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

For a dairy-free option, you can swap in nutritional yeast for the cheese.

Nutrition

Serving: 1/4 of recipe Calories: 111kcal Carbohydrates: 6g Protein: 7g Fat: 5g Sodium: 751mg Fiber: 1g Sugar: 3g
Course: Side
Cuisine: American
Keyword: zucchini fries

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    34 comments
    1. liezl
      July 20, 2021 AT 4:43 am

      This looks delicious! Cant’t wait to try it. Do you think its suitable to freeze before baking?

      Kind regards
      Liezl

      1. Brittany Mullins
        July 20, 2021 AT 3:58 pm

        I’m not sure how they would turn out if you freeze before baking or if that would alter the recipe at all.

    2. Angela
      July 10, 2021 AT 2:37 pm

      5 stars
      I didn’t have almond flour so I substituted coconut flour. Ended up needing to cook them a little longer than the recipe says but they were quite delicious! Will make them again for sure!

      1. Brittany Mullins
        July 12, 2021 AT 11:13 am

        So glad you enjoyed this recipe, Angela! Thanks for the review 🙂

    3. Dana
      June 3, 2021 AT 11:30 am

      5 stars
      I made this last night and it is the perfect side! Also a great way to get kids to eat zucchini! I recommend using an air fryer if you have one! Will definitely be making again. Thank you!

      1. Brittany Mullins
        June 3, 2021 AT 1:20 pm

        So glad these fries were a hit, Dana! Thanks for making the recipe and for the review. I so appreciate it!

    4. Alana
      March 16, 2021 AT 1:10 pm

      5 stars
      I am hoping to make these for my family soon. They look delicious! However my daughter is allergic to almonds so what do you recommend would be the best flour substitute?

      1. Brittany Mullins
        March 16, 2021 AT 11:54 pm

        I haven’t tried it, but maybe oat flour or all-purpose flour would work? Let me know if you try it and how it turns out for you!

    5. Pam
      September 14, 2020 AT 1:25 pm

      I’m going to try these with oat flour instead of almond (what I have on hand) and see how they turn out! Excited!

      1. Brittany Mullins
        September 14, 2020 AT 2:57 pm

        Let me know how they turn out!!

Parchment paper lined with protein balls.

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