Baked Zucchini Fries

It seems like the older my little boy gets, the pickier he becomes! I thought maybe I could trick him into eating a few more veggies by making them fun and “dippable.” He loved these baked zucchini fries!

Recipe Ingredient Notes

To make these baked zucchini fries, you need the following ingredients:

• 1 pound zucchini (I used 3 medium sized zucchinis)
• ½ cup panko bread crumbs
• ¼ cup grated Parmesan cheese (the crumbly kind, not shredded)
• 2 eggs

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Sheet Pan (Quarter)
• Aluminum Foil
• Cutting Board
• Shallow Dishes/Bowls
• Chef Knife

How to Make Baked Zucchini Fries

1. Preheat oven to 425℉. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. Combine bread crumbs and Parmesan cheese. Set aside.
3. Whisk 2 eggs together in a shallow pie plate and set aside.
4. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you?ll get 16 planks per zucchini).
5. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
6. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
7. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.

Recipe Notes

• Try to keep you zucchini fries the same size so they cook evenly.
• Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
• The best way to reheat the fries is in the air fryer or oven. To use an oven, preheat to 425℉, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.
• Recipe modified from Our Best Bites.

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Baked Zucchini Fries

5 from 9 votes

Enjoy these delicious baked zucchini fries made with only four ingredients and in less than 35 minutes, sure to be a family favorite.

ServingServing: 6 servings

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

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Ingredients

• ▢ 1 pound zucchini, (I used 3 medium sized zucchinis)
• ▢ ½ cup panko bread crumbs
• ▢ ¼ cup grated Parmesan cheese , (the crumbly kind, not shredded)
• ▢ 2 eggs

Equipment

• Sheet Pan (Quarter)
• Aluminum Foil
• Cutting Board
• Shallow Dishes/Bowls
• Chef Knife

Instructions

1. Preheat oven to 425℉. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. Combine bread crumbs and Parmesan cheese. Set aside.
3. Whisk 2 eggs together in a shallow pie plate and set aside.
4. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you?ll get 16 planks per zucchini).
5. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
6. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
7. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.

Notes

• Try to keep you zucchini fries the same size so they cook evenly.
• Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
• The best way to reheat the fries is in the air fryer or oven. To use an oven, preheat to 425℉, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.
• Recipe modified from Our Best Bites.

 

Nutrition

Calories: 72 kcal · Carbohydrates: 6 g · Protein: 5 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 127 mg · Potassium: 233 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 266 IU · Vitamin C: 14 mg · Calcium: 76 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Appetizer

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.