Baked Zucchini Fries
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These baked zucchini fries are breaded with panko and parmesan to create a crispy and flavorful side dish that’s ready in about 30 minutes. They’re delicious paired with your favorite dipping sauce.
I grew up eating all the fries and nowadays I’ll have regular fries occasionally, but if I’m eating fries it’s usually baked veggie fries like my baked sweet potato fries, baked jicama fries or these baked zucchini fries. It’s been so fun to turn my favorite vegetables into healthy fries.
Whether you’re interested in prepping vegetables in a new way or you’re trying to get your kids to eat more veggies you’ll never want to prepare zucchini any other way!
Table of Contents
Why You’ll Love These Fries
- Healthier – Since these fries are baked instead of fried, they offer a lighter, healthier option to traditional fries without sacrificing taste.
- Easy to make – These fries are super easy to whip up with only 6 main ingredients!
- Kid-friendly – These fries are a great way to get kids to eat their veggies. The crispy coating and fun shape make them a great snack for the little ones. Both Olivia and Tucker gobble these right up!
Ingredients Needed
- zucchini – this recipe is perfect to use up the abundance of zucchini that’s likely exploding from your garden! You need 2 medium zucchinis.
- egg – this helps the breadcrumb mixture stick to the zucchini.
- panko bread crumbs – a key component to this recipe that will give the zucchini that crispiness we all love with regular french fries.
- parmigiano-reggiano – adds a savory flavor and helps with crispiness. Make sure you grab a block of Parmigiano-Reggiano to shred yourself versus cheese that’s pre-shredded because it will have other ingredients in it that might affect how the fries turn out.
- Italian seasoning and sea salt – the two seasonings you’ll need for these fries!
Recipe Substitutions
- Gluten-free: Need to make this recipe gluten-free? Use 1/2 cup gluten-free breadcrumbs or almond meal/almond flour instead.
- Add garlic: Add garlic powder to the breadcrumb mixture if you want some garlic flavor!
How to Make Baked Zucchini Fries
Step 1: In a small bowl, mix together the almond flour, parmesan cheese, italian seasoning and salt.
Step 2: Slice your zucchini by cutting it in half lengthwise and then slice each piece into two pieces widthwise. Slice each piece into fries, keeping them all around the same size.
Step 3: Pat your zucchini slices dry with a paper towel. Then 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.
Step 4: Place the breaded zucchini directly on a 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.
Brittany’s Tips!
- Pat zucchini dry: Zucchini naturally has a lot of moisture, so you’ll want to use a paper towel to pat the zucchini slices dry before dipping them into the egg wash and breadcrumb mixture. This will help them crisp up nicely!
- Cut evenly: Try to cut the zucchini into similar sized pieces to ensure that the fries cook evenly.
- Use separate hands: When coating the zucchini fries I suggest using one hand for dipping in the egg wash and one hand for coating in the breadcrumb mixture. And shake any excess egg wash off before dredging it into the breadcrumb parmesan mixture, otherwise you’ll end up with wet breadcrumbs and clumpy fries.
- Don’t overcrowd the pan: For the crispiest zucchini fries, make sure to space them out on the baking sheet so they don’t touch otherwise they might not crisp up as nicely. If necessary, use two baking sheets or bake in batches.
What to Serve with Zucchini Fries
- With a dip – I’m all about the dip when it comes to fries! I will say, these zucchini fries are delicious on their own but they are definitely extra fancy with dip. I love serving these with my homemade garlic aioli sauce (recipe is below), but my chick-fil-a sauce, honey mustard dressing or ketchup would also be delicious. The Primal Kitchen unsweetened ketchup is my go-to store-bought brand.
- With a burger – you can’t have a burger without fries, am I right?! Some of my go-to burgers are these black bean burgers, spinach feta turkey burgers or cilantro lime chicken burgers.
- With protein – if you’re not feeling a burger you could serve these fries alongside my baked chicken tenders, baked chicken nuggets or BBQ jackfruit sandwiches. The options are endless!
- With a salad – I know it sounds weird, but I love pairing a meal-sized salad like this southwest chicken salad or blackened chicken cobb salad with a side of fries.
How to Store Leftovers
From my experience, anything breaded tends to lose its crispiness in storage but that doesn’t mean I don’t do it!
Store any leftover fries in an airtight container in the refrigerator for 2-3 days. To reheat, I recommend using a toaster oven or conventional oven to get some of that crisp back! Don’t reheat in the microwave as the fries will become mushy.
Frequently Asked Questions
Yes, these baked zucchini fries are lower in calories and carbs compared to traditional French fries, so they’re definitely a healthier alternative.
To keep the zucchini fries crispy, make sure to pat them dry with paper towels before adding the breading and space them out on the baking sheet so they aren’t touching.
Yes, you can make these zucchini fries gluten-free by using gluten-free breadcrumbs or almond meal/almond flour.
More Zucchini Recipes
- Turkey Zucchini Boats
- Air Fryer Zucchini
- Pesto Zucchini Noodles w/ Chicken
- Healthy Zucchini Muffins
- Roasted Zucchini and Squash
- Zucchini Pizza Bites
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Baked Zucchini Fries
Ingredients
- 2 medium zucchinis
- 1 egg, whisked
- ½ cup panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
Aioli Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayo
- Juice from 1 lemon, 2-3 Tablespoons
- 1 clove garlic, minced
- Fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Coat a baking sheet with cooking spray or line with parchment paper.
- In a small bowl, mix together breadcrumbs, 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. Pat your zucchini slices dry with a paper towel.
- Dip a zucchini piece into the egg wash and shake any excess off before dredging into the breadcrumb 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.
- While zucchini fries are baking, make the aioli, if desired by whisking together all the ingredients in a small bowl.
Video
Notes
- Gluten-free: Use 1/2 cup gluten-free breadcrumbs or almond meal/almond flour instead.
- Other sauce options: Tey ketchup or my chick-fil-a sauce or honey mustard dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Am I missing something? I’d love to make and serve with your garlic aioli but I don’t see the aioli recipe posted. Please help me find that part of the recipe. Thank you!
Hi Kathryn! The garlic aioli recipe is in the recipe card, scroll to the bottom of the blog post or select “jump to recipe” on the top of the page. Hope you enjoy!
Hi there! Have you ever made this recipe in the air fryer? If you have, how long would you put these in for? Thank you!!
Hey Sierra – Great question! I would think it would be the same time for the air fryer, but I would keep an eye on them. I haven’t tried it so I cannot say for sure. Let me know how these turn out!
Delicious recipe, thanks! Even my hubby loved it and he is not a zucchini fan. Now I need to go chop up that 6 lb. Zucchini for another batch.
AH! This is so great to hear, Cindy! I am excited to hear that you and your husband are loving this recipe and they turned out amazing for you. Thanks for coming back and sharing your review & star rating, I so appreciate it!
Love these Crispy Baked Zucchini Fries, this one seems amazing . Thanks for sharing this one with us.
AH I am so happy that you are loving this recipe, Samantha. Thank you for your review + star rating, I appreciate it!
this one “Crispy Baked Zucchini Fries” seems so delicious, will definitely gonna try this. Thanks for sharing this one specially.
Let me know how they turn out for you!
these Crispy Baked Zucchini Fries seems so delicious. Will love to try this. Thanks for sharing
These “Crispy Baked Zucchini Fries” looks so delicious , never tried this before but will surely gonna try this . Thanks for sharing recipe and instructions with us.
Thanks, Yamini! Let me know how they turn out for you :).
These were so good! Def making again!
Woo! So happy to hear these baked zucchini fries were a hit, Lisa! Thanks for the review. I really appreciate it!
This looks delicious! Cant’t wait to try it. Do you think its suitable to freeze before baking?
Kind regards
Liezl
I’m not sure how they would turn out if you freeze before baking or if that would alter the recipe at all.
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!
So glad you enjoyed this recipe, Angela! Thanks for the review 🙂
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!
So glad these fries were a hit, Dana! Thanks for making the recipe and for the review. I so appreciate it!
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?
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!
I’m going to try these with oat flour instead of almond (what I have on hand) and see how they turn out! Excited!
Let me know how they turn out!!
We loved these! They need no sauce and I never pass up an opportunity for a good dipping sauce.
So glad you’re a fan of these zucchini fries, Mollie. 🙂 Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!
These are fantistic, thanks a ton
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!
Ahh yay!! That makes me so happy to hear, Jennifer. I’m so glad you guys loved these fries! As always, I appreciate you coming back to leave a comment + star rating. <3
I ran out of almond flour. Do you think this would taste good using walnut flour?
Oh! I’m not sure, I haven’t really experimented with walnut flour. Let me know if you try it though! AP flour should work as well. 🙂
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!
Ahh yay!! I’m so glad you enjoyed these zucchini fries, Jennifer. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <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!
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?
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!!!
Hey Seka – I’m so glad you loved these fries! You could use breadcrumbs instead of the almond meal / flour and you could swap the cheese for nutritional yeast.
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
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.
Delicious and so easy! Will make again for sure. Would go great with ranch or marinara sauce
My family has nut allergies. Any suggestions to swap out for the almond flour/meal?
Hi Lisa! You could use breadcrumbs instead of the almond flour/meal.
I made these tonight, with a “gifted from the garden” zucchini, and they were sooo good! Crispy, flavorful, and easy! Great idea, thanks!
Woo-hoo! I’m so glad you liked this recipe and thank you so much for taking the time to come back and leave a comment and star rating. Your feedback is so helpful!! <3
These look awesome! Totally making them for lunch today!
Paige
http://thehappyflammmily.com
Oh yay!! Can’t wait to hear what you think!