Baked Zucchini Fries
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These delicious baked zucchini fries are flavorful, cheesy, and super easy to make! With just a handful of wholesome ingredients, you’ll have a dip-worthy treat in under 30 minutes.
And if you can’t get enough of these baked zucchini fries, check out these Crispy Baked Polenta Fries or these Nori Chips.
Table of contents
Why You’ll Love Them
These baked zucchini fries are a delightfully crispy – and less greasy – alternative to French fries.
These hearty fries feature a tasty blend of panko crumbs (for crunch!), nutty Parmesan cheese, and just a pinch of dried oregano.
And as the flavor profile here is relatively subtle, they pair well with virtually anything to let your main dish shine.
And they’re incredibly easy to prep and are ready in a flash – especially if you pop them in the air fryer!
I am sure you’ll love them!
Ingredients You’ll Need
- Zucchini: If possible, opt for zucchini in season, as they are extra sweet and will make this side dish extra wholesome.
- Extra virgin olive oil: To give the zucchini extra crispiness.
- All-purpose flour: For drying the zucchini before dipping them in the egg.
- Egg: Helps the breadcrumbs stick.
- Panko crumbs: Panko brand breadcrumbs are particularly crunchy and make this recipe extra special.
- Parmesan cheese: For a dose of cheesiness and extra flavor.
- Dried oregano: Gives the batter a light, herby flavor.
- Salt.
How to Make Baked Zucchini Fries
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Start the prep work: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper and lightly grease it with the olive oil.
Prepare the zucchini: Wash the zucchini and cut them into fry-shaped sticks. They should be around 3 inches long and ½ an inch thick. Just make sure they’re evenly shaped (photo 1).
Make the batter: In a small bowl, beat the egg until it’s frothy. Then, add half of the salt. Mix the panko breadcrumbs, grated parmesan cheese, oregano, and the remaining salt in another bowl.
Coat the zucchini sticks: Lightly dust the zucchini sticks with the all-purpose flour to help the egg adhere better (photo 2). Dip the floured zucchini sticks into the beaten egg and coat them well (photo 3). Then, roll the zucchini sticks in the panko-parmesan mixture (photo 4).
Prep the zucchini sticks for the oven: Place the coated zucchini fries on the baking sheet in a single layer. Ensure they aren’t touching to give you an even bake (photo 5).
Bake the sticks: Bake the zucchini fries in the oven for about 20 minutes or until they’re golden and crispy. Flip them halfway through the cooking time (photo 6).
Serve and enjoy: Remove the baked zucchini fries from the oven and let them cool for a couple of minutes. Serve with your favorite dipping sauce, and enjoy!
Tips and Variations
- Make them gluten-free: You can switch out the classic panko breadcrumbs for a gluten-free variety. Or you can also use a mix of almond flour and grated parmesan.
- Make them vegan: Instead of the beaten egg, dip the zucchini in a batter made with ½ cup of almond or soy milk, ½ cup of flour and a pinch of salt.
- Dry your zucchini: It’s important to dry your zucchini thoroughly with a kitchen towel after slicing them. Removing the excess water will help the flour coating stick better. The result is crispier, crunchier, and more delicious baked zucchini fries!
- Try other seasonings: To dial up the flavor, you can add Italian seasoning instead of dried oregano. For a spicer option, you can add garlic powder, basil, or paprika.
- Try them in the air fryer: I usually make this recipe in the oven, but you can also make super-crispy zucchini fries in the air fryer. I recommend cooking them at 400°F (200°C) for about 10 minutes, flipping halfway through.
Serving Suggestions
- I love serving these baked zucchini fries as an appetizer with a simple dip made with Greek yogurt, chopped basil and parsley, a pinch of salt and pepper, and a squeeze of lemon juice. You can also serve them with fresh basil pesto, a queso dip, hummus, tzatziki sauce, or a sweet chili sauce.
- Enjoy them instead of fries with wraps and sandwiches.
How to Store
These baked zucchini fries are best eaten hot from the oven as they tend to soften if you have any leftovers.
More Side Recipes
If you try this baked zucchini fries recipe, please leave a comment and a rating and let me know how much you liked it!
Baked Zucchini Fries
Ingredients
- 2 tablespoons of extra virgin olive oil
- 2 medium zucchini
- 1 egg
- ¾ cup panko crumbs
- ½ cup parmesan cheese
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with the olive oil.
- Wash the zucchini and cut them into fry-shaped sticks, about 3 inches long and ½ inch thick.
- In a small bowl, beat the egg until it is frothy. Add half of the salt.
- In another bowl, mix together the panko crumbs, grated parmesan cheese, oregano, and remaining salt.
- Lightly dust the zucchini sticks with the all-purpose flour to help the egg to adhere better.
- Dip the floured zucchini sticks into the beaten egg, coating them well. Then, roll the zucchini sticks in the panko-parmesan mixture.
- Place the coated zucchini fries on the baking sheet in a single layer, ensuring they are not touching.
- Bake in the preheated oven for about 20 minutes or until they are golden and crispy, flipping them halfway through cooking time.
- Once done, remove from the oven and let them cool for a couple of minutes. Serve warm with your favorite dipping sauce. Here I used a simple dip made with Greek yogurt, chopped basil and parsley, a pinch of salt and pepper, and a squeeze of lemon juice.
Notes
Nutrition
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Loved this! I cannot wait to make it again!