These Zucchini Fries have a crunchy coating outside and are perfect for dipping in your favorite sauce! They are a great, healthier alternative to regular fries!
We just love dipping fries into our favorite sauces like fry sauce, remoulade sauce, aioli, or even plain old ranch dressing! It’s amazing how many vegetables kids will eat when they are in “fry” form. Something about the stick shape and crispy coating on the outside just works!
While regular fries are decidedly on the less healthy side, you can indulge more when you make baked zucchini fries! These are great as an appetizer, snack, or side dish and go with almost anything you can think of.
And it’s just another great way of using up one of the easiest-to-grow garden vegetables.
How to Make Zucchini Fries
- Prep your supplies: Line a baking sheet with parchment paper or spray it with cooking spray. You don’t want to go to the trouble of breading your zucchini sticks only for the flavorful, crunchy coating to stick to the pan and fall off!
- Wash and cut the zucchini: Slice off both ends of your zucchini, then slice it lengthwise down the middle. No need to peel the zucchini! Depending on how large your zucchini are, you may want to slice them in half for shorter fries. Slice the zucchini halves lengthwise again to create planks, then slice them into sticks that are the same size, roughly ½-inch around.
- Create dipping stations for flour, egg wash and breadcrumb mixture: In a shallow dish like a pie plate, whisk eggs for an egg wash. In another shallow dish, combine panko crumbs, parmesan cheese, dried basil & oregano, salt, pepper, and garlic powder. Finally, add the zucchini strips to a large plastic bag with some flour and toss to coat.
- Bread the zucchini sticks, then arrange spaced apart on the baking sheet: Shake any excess flour off each stick, then dip them in the egg wash, a few at a time. Let the excess egg mixture drip off back into the dish before transferring the sticks to the bread crumb mixture and turning to coat on all sides. Lay each zucchini fry on the prepared baking sheet, making sure to spread them out in a single layer so they can get crispy on all sides. Repeat with all zucchini until it has been used up.
- Bake until golden brown and crispy: Transfer the pan to a preheated 425 degree F oven and bake for 20-25 minutes, flipping part way through, until golden brown and crispy on the outside. Serve immediately with dipping sauce.
Fried Zucchini Fries
You can absolutely fry your zucchini fries instead! You will want to fill a cast iron skillet or deep pan with at least 1-2 inches of oil and heat it over medium-high heat.
Once the zucchini fries are breaded, go ahead and drop a handful or two into the pot at a time, taking care not to overcrowd them. Fry for 2-3 minutes until crispy and golden before removing with a slotted spoon to a wire rack to drain.
PRO TIP: Don’t set them on paper towel or they will lose the wonderful crispiness.
Storage & Freezing
Leftover zucchini fries can be stored in the fridge for 2-3 days. To reheat, arrange them on a baking sheet again and bake at 425 degrees F until hot all the way through, about 8-10 minutes.
I do not recommend microwaving the zucchini fries as they tend to get limp and soggy that way.
Raw zucchini fries can be frozen and then cooked for an additional 3-4 minutes while still frozen.
More Zucchini Recipes
- Lemon Poppy Seed Zucchini Bread
- Zucchini Noodles
- Double Chocolate Zucchini Bread
- Zucchini Ribbon Salad
- Zucchini Brownies
- Best Zucchini Bread
More Appetizer Recipes
- Tomato Basil Bruschetta
- Bacon Wrapped Green Bean Bundles
- Loaded Potato Skins
- Patacones (Fried Green Plantains)
- Bacon Wrapped Jalapeno Poppers
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
- 3-4 small to medium zucchini
- ½ cup all-purpose flour
- 3 eggs, beaten
- 1 ½ cups panko bread crumbs
- 1 cup freshly grated parmesan or pecorino romano cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more for sprinkling the sliced zucchini sticks
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- Fresh chopped parsley for garnish
- Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with cooking spray.
- Wash and dry the zucchini, then cut off both ends using a sharp knife. Slice each zucchini in half lengthwise. If the zucchini are large, you may also need to cut it in half in the middle for shorter sticks. Stand the zucchini on its end and cut in half lengthwise again. Stack the zucchini planks and cut them into sticks that are roughly the same size, about ½-inch around. Lightly sprinkle with a little salt to draw out moisture and set aside.
- Combine panko breadcrumbs, parmesan, basil, oregano, salt, pepper, and garlic powder in a shallow dish. Beat the eggs in another shallow dish. Place flour in a ziploc bag and add zucchini sticks. Toss to coat each zucchini stick lightly in flour.
- Working with a few zucchini sticks at a time, dredge the stick in the egg mixture until moistened all over, then roll them in the breadcrumb mixture, pressing it into the sides to make sure they are evenly coated. Arrange the zucchini fries on the baking sheet, spacing them apart so they aren’t crowded together and can get crispy on all sides.
- Bake for 20-25 minutes, flipping once partway through until golden brown. Serve with dipping sauce.
This post first appeared on Savory Experiments where I am a contributor.