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Baked zucchini fries

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Baked zucchini fries are crispy on the outside with a crispy, seasoned crust and tender zucchini on the 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 and asparagus fries, or the best baked parmesan garlic potato wedges ever. They’re all just as addicting and delicious as these Baked Zucchini Fries. You will love them!

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

Crispy Baked Zucchini Fries recipe

Oh zucchini time how I love you! There are so many great ways to use zucchini. (I have a full list of recipes waiting for you here!) But as a lover of all things fried and dipable, I couldn’t wait to try these low-carb zucchini fries. It’s such a tasty and healthy alternative to french fries. And you can 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 breaking my diet. They had a great crunch on the outside and were soft and tender like french fries on the inside. These were awesome dipped in marinara sauce but my boys loved them at the ranch. Sauce lovers – I’ve added a few more great dips to try 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 going shopping the best?! Check out the recipe card at the end of the post for the measurements.

  • zucchini: You can use 3 small zucchini or 2 large zucchini. I usually use smaller zucchini when making these as they aren’t as mushy and watery. This makes for crispier zucchini fries.
  • Panko bread crumbs: For that deliciously crunchy outer layer!
  • Parmesan cheese: Adds a delicious cheese flavor to the coating.
  • Italian spice: For added flavor and aroma. Try making this at home! I always like to make spices from scratch to customize the taste. You can find my full recipe here.
  • Spices: I used salt and garlic powder. Feel free to change this! A sprinkling of cayenne pepper or paprika is great for adding a little warmth 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.

3 photo collage of prepared zucchini.

How to make zucchini fries

These fries take a bit of prep, but it’s worth it for that tasty outer layer! The egg mixture will help them get perfectly crispy in the oven.

  1. Preheat oven, prepare zucchini: Preheat the oven to 425 degrees F. Cut the zucchini into sticks.
  2. Coat with flour: Place the flour in a bag with the zucchini and shake to coat.
  3. Breadcrumb Mixture: In a medium bowl, stir together the panko, parmesan, Italian seasoning, garlic powder, and salt.
  4. whisk: Place eggs and water in a small bowl and whisk.
  5. Breadcrumb Mixture: Take the zucchini sticks out of the bag and dip them into the egg mixture and then into the panko.
  6. Transfer to the baking sheet: Place them on a baking sheet lined with parchment paper and drizzle with olive oil.
  7. Bake and enjoy: Bake for 12-15 minutes or until golden and crispy.

4 photo collage of zucchini fries being whipped.

Tips for making the best zucchini fries

You can easily perfect your zucchini fries by following these simple tips! They will taste so good you won’t be able to keep them down for long.

  • Do you peel zucchini before using them? You don’t need to peel zucchini before slicing. I prefer to leave the skin on the zucchini for that extra crunchy texture.
  • How do you make zucchini fries crispy? Be sure to pat the zucchini dry when you’re done rinsing. The smaller the zucchini, the crispier it will be. At the end of baking, switch to the grill and grill the zucchini for 1 to 2 minutes. If you don’t have a broiler, fry the zucchini fries on the stovetop for a few minutes, turning and turning.

Which sauce is suitable for dipping zucchini fries?

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

Close-up shot of baked zucchini fries.

Storage of leftovers/reheating

These fries don’t last long with us. You might even want to make extras with this summer zucchini crop! If you have (by a minor accident) leftovers, good news — these zucchini fries are perfect to save and enjoy later.

  • In the refrigerator: Once they have cooled from baking, place your zucchini fries in an airtight container or ziploc bag. Seal and refrigerate for 2 to 3 days, then reheat.
  • In the freezer: You can freeze your zucchini fries after they are baked. Wait for them to cool, then place them in an airtight container or Ziploc bag. Warm up when done. You don’t need to thaw the zucchini fries before reheating.
  • Reheating in the microwave: Place on a microwave-safe plate and heat each zucchini for 1 minute.
  • Warm up 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.

Dip fries in marinara sauce.

Using zucchini in your favorite recipes not only makes them low carb, but delicious too! These are some of my favorite zucchini recipes I make over the summer. I am sure you will love them as much as I do! They are so delicious and full of flavor. And if you’re looking for unique ways to use up leftover summer zucchini, here’s my full list of recipes.

  • Preheat the oven to 425 degrees F.

  • Cut the zucchini into sticks.

  • Place the flour in a bag with the zucchini and shake to coat.

  • In a medium bowl, stir together the panko, parmesan, Italian seasoning, garlic powder, and salt.

  • Place eggs and water in a small bowl and whisk.

  • Remove the zucchini from the bag and dip them in the egg mixture and then in the panko.

  • Place them on a baking sheet lined with parchment paper and drizzle with olive oil.

  • Bake for 12-15 minutes or until golden and crispy.

Originally published July 21, 2019
Updated July 7, 2022

serves: 6

calories155kcal (8th%)carbohydrates20G (7%)protein9G (18%)Fat5G (8th%)Saturated Fatty Acids2G (10%)cholesterol62mg (21%)sodium230mg (10%)potassium338mg (10%)fiber2G (8th%)sugar3G (3%)Vitamin A375ie (8th%)vitamin C17.6mg (21%)calcium161mg (16%)iron2.3mg (13%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

course Appetizer, side dish, snack

kitchen American

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