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If I had to describe these Baked Zucchini Fries in just a couple of words they’d be crunchy and craveable. The breading is super simple (and cheesy!) and because these baked zucchini sticks are made in the oven, they not at all greasy but still get browned all over. I’d eat them every day for the rest of the summer if I could…and I just might.
Jump to Section
- Recipe At a Glance
- Ingredients to Make Baked Zucchini Fries
- Popular Substitutions & Additions
- How to Make Baked Zucchini Fries
- Tips for Making the Best Crispy Baked Zucchini Fries
- What to Serve With Baked Zucchini Sticks
- Frequently Asked Questions
- More Low-Carb Fries Recipes:
- More Zucchini Recipes:
- Baked Zucchini Fries Recipe
No, these baked zucchini fries don’t actually taste like potato fries. They’re basically a healthy-ish and fun way to eat more vegetables, while kinda sorta satisfying fry cravings. Honestly, it’s hard to find a dip these crispy baked zucchini fries don’t go well with. I included a recipe for an easy, herby Greek yogurt dip (my zucchini fries dipping sauce of choice), but you could also pair them with homemade or storebought ranch dressing or dip, aioli, or marinara.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: N/A
Key Flavor: Zucchini
Skill Level: Easy
Why This Is So Good
- My kids love them: Because these baked zucchini fries are crunchy and fun to eat (who doesn’t love a dip), my kids ask me to make them all of the time. I don’t mind, since it’s an easy way for them to eat their veggies!
- A great appetizer or side: Because this baked zucchini with breadcrumbs is basically 90% vegetables, I’ve served them before dinner or alongside grilled chicken and salmon for the main event.
- They can be made gluten-free: If I have friends who are gluten-free, I’ll substitute gluten-free flour and breadcrumbs. They’re just as delicious.
Ingredients to Make Baked Zucchini Fries
- All-purpose flour: Coating the zucchini sticks in flour helps the egg, breadcrumbs, and seasonings stick.
- Zucchini: You’ll need just 2 zucchini for these fries.
- Panko breadcrumbs: These are coarser and crispier than regular breadcrumbs. I wouldn’t recommend using another type!
- Parmesan cheese: Mixing the breadcrumbs with grated parmesan means you get a bit of crispy, melted cheese with each bite.
- Italian seasoning and paprika: Italian seasoning has dried oregano, basil, thyme, and rosemary in it, while paprika is a bit smokey.
- Eggs: Dipping the floured zucchini in whisked egg helps the breadcrumb mixture stick.
- Greek yogurt: Thick and creamy, this makes for a delicious dip. I like to use full-fat Greek yogurt for the best flavor.
- Apple cider vinegar: Just a little apple cider vinegar adds a nice tang. You could use white wine vinegar or lemon juice instead.
- Onion powder, garlic powder, dried chives, dried dill, and dried parsley: These five spices make the yogurt dip so delicious and herby. It kind of tastes like ranch!
Popular Substitutions & Additions
- Make it gluten-free. Use gluten-free flour and panko breadcrumbs.
- Swap out parmesan for vegetarian baked zucchini fries. Nope, parmesan isn’t vegetarian! You could use shredded mozzarella or cheddar.
- Use fresh herbs. Swap in double the amount of minced fresh chives, dill, and parsley.
- Try the air fryer. Instead of zucchini fries oven, you can cook them in the air fryer at the same temperature the recipe calls for. You just might have to air fry them in batches!
How to Make Baked Zucchini Fries
Crispy, crunchy, and very, very delicious, I think you’ll love dipping and dunking these baked zucchini fries into the creamy, tangy dressing.
Make the Greek Yogurt Dip
Prepare and Batter the Zucchini Sticks
Tips for Making the Best Crispy Baked Zucchini Fries
- Cut the zucchini into equal sizes. This is important to ensure even baking. You don’t want to be waiting for some zucchini fries to crisp while others start to burn.
- Blot the zucchini fries with paper towels to remove excess moisture. This may not be necessary for the zucchini you use, but if you notice it has a lot of moisture after you cut it, be sure to dab it dry. This will avoid soggy zucchini!
- Avoid the “dreaded dredged fingers.” I recommend using one hand for one bowl and the second hand for the other bowl.
- Enjoy immediately. All good things must come to an end, and the crispness of the zucchini fries dips off rather quickly after you remove them from the oven. That’s because zucchini is loaded with water. It’s just the nature of the vegetable. So enjoy fresh, hot, and crispy out of the oven for the best texture!
What to Serve With Baked Zucchini Sticks
Frequently Asked Questions
Any leftovers should be stored in an airtight container in the fridge. They will last about 3-4 days, but will soften over time. To reheat, place them in a toaster oven or oven at 350°F for 2-4 minutes until heated through (you can also use the air fryer!).
Yes, you can. I use what I have in my pantry, which is all-purpose flour and panko breadcrumbs. But this will work with gluten-free flour mixes or almond flour, chickpea flour or oat flour or other types.
No, I would not recommend this. Zucchini has a very high moisture content, so it doesn’t respond well to freezing. When frozen, it accumulates ice crystals, which makes it soggy.
One serving of these baked zucchini fries is only 75 calories and has 1 gram of fat! They are a great way to get more nutrients and vitamins into your diet.
I love this healthier alternative to french fries when you’re craving something that looks like a fry, has crunch, but is still better for you. Actually, baked zucchini fries are one of my favorite appetizers and sides during the summer. Don’t get me wrong: Sauteed zucchini is delicious, but the kiddos are way more excited to eat these sticks! And, sometimes, so am I.
More Low-Carb Fries Recipes:
More Zucchini Recipes:
- Zucchini Tater Tots
- Chicken Stuffed Zucchini
- Zoodles with Shrimp
- Zucchini Fritters
- Zucchini Casserole
If you try this feel good Baked Zucchini Fries recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Baked Zucchini Fries recipe was originally published on June 11, 2019 as a vegan recipe. It has recently been updated with new photography, tips, and step-by-step images to help make it. The recipe has been slightly modified to use an egg for dredging and now includes a Greek yogurt dipping sauce. If you loved the original cashew dipping sauce, you can find it in the recipe card below.
Baked Zucchini Fries
Video
Ingredients
- Cooking spray
- ¼ cup all-purpose flour
- 2 zucchinis cut into fries about 3-inches long
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
For the Dip
- ½ cup full fat Greek Yogurt
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F. Place a cooling rack on top of a baking sheet and spray with cooking spray; set aside.
- Place the flour in a large mixing bowl. Add all the zucchini to the bowl and toss with your hands until all the zucchini sticks are well coated with the flour.
- In a small bowl, combine the panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, salt and pepper; set aside.
- Whisk together two eggs in a second small bowl and set aside.
- Working in batches, dredge the coated zucchini in the eggs, then the panko mixture, pressing to coat the breadcrumbs onto the zucchini.
- Place the zucchini onto the prepared baking sheet, and bake until golden brown and crisp, about 20-25 minutes.
- While the zucchini are baking, whisk together the ingredients for the dip in a small bowl. Serve the dip with the zucchini fries while hot.
Notes
- Instead of panko breadcrumbs, you can use regular breadcrumbs.
- Instead of all purpose flour, you can use almond flour or other gluten-free flours.
- Blend ingredients in a food processor until smooth.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made them by slicing and salting, laying the pieces on a clean towel for awhile to absorb the moisture. I didn’t need oil spray, I pressed the pieces into flower, panko, Italian seasonings, garlic, salt, and parmesan/Asiago cheese. They baked on a rack at 450.
So glad you enjoyed them!
Hi!
I tried these amazing, fit baked zucchini fries. They turned out satisfying! Only wish I had left them in longer to get them more crispy. I made a variation of the dipping sauce, and to my surprise, I created sour cream sauce! I added half of an 16 ounce tofu package and 3/4 cup and a little more of creamy coconut milk—it looked so unreal! Thank you for the inspiration. Every time I’m in the kitchen with Feel Good Foodie recipes, I learn something new! 🙂
Took you advice:
Avoided the “dreaded dredged fingers”.
Had the Zucchini fries hot and crispy out of the oven right away.
Thanks for another yummy recipe.