Crispy Baked Zucchini Fries

Why You’ll Love Crispy Baked Zucchini Fries Recipe

• They give you that satisfying crunch and flavour you crave — without deep frying.

• Using zucchini instead of potatoes makes them lighter, but still indulgent thanks to the cheese and seasonings.

• Easy to pull together in under 30 minutes, and great as an appetizer, side dish or snack.

• Flexible and kid‑friendly: you can dip them in ketchup, aioli, ranch or BBQ sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini, cut into sticks

• Flour for dredging

• 2 eggs, lightly beaten

• Panko breadcrumbs

• Parmesan cheese, freshly grated

• Salt (divided)

• Paprika

• Garlic powder

• Oregano

Directions

1. Preheat your oven to 425 °F (about 220 °C). Brush a baking sheet with a little oil and set aside.

2. Set up your breading station:

   • In one bowl, mix flour with ¼ tsp salt.

   • In a second bowl, whisk the eggs.

   • In a third bowl, combine panko breadcrumbs, grated Parmesan cheese, ½ tsp salt, paprika, garlic powder and oregano.

3. Pat the zucchini sticks dry with a paper towel (dry zucchini yields crispier fries).

4. Working with a few sticks at a time:

   • Toss the zucchini in the seasoned flour until coated.

   • Dip into the beaten eggs, letting excess drip off.

   • Dredge them in the breadcrumb/cheese mixture until nicely coated.

5. Arrange the coated zucchini sticks in a single layer on the oiled baking sheet, making sure they aren’t touching.

6. Bake for about 12 minutes, then flip each piece and bake for an additional ~10 minutes, or until the fries are golden brown and crisp.

7. Season with a little extra salt if needed. Serve hot with your favourite dipping sauce.

Servings and timing

• Serves: 4 servings

• Prep time: ~15 minutes

• Cook time: ~22 minutes

• Total time: ~37 minutes

Variations

• Use whole‑wheat flour or gluten‑free flour if you need to adapt for dietary restrictions.

• Swap the Parmesan for a different hard cheese like Pecorino Romano for a sharper flavour.

• Add extra spices: cayenne pepper for heat, smoked paprika for a smoky edge, or Italian seasoning for a herbal hint.

• Instead of zucchini sticks, cut zucchini into rounds or longer spears for a different presentation.

• Try a different coating: mix in chopped nuts or seeds into the breadcrumb mixture (e.g., chopped almonds, sesame seeds) for extra crunch.

Storage/Reheating

• Storage: Store any leftover zucchini fries in an airtight container in the refrigerator for up to 2 days. They are best when eaten fresh, but will still be good the next day.

• Reheating: Preheat your oven to ~400 °F (200 °C). Spread the leftover fries in a single layer on a baking sheet and bake for ~5‑10 minutes until warmed through and crisp again. Avoid microwaving if you want to preserve the crunch, as the coating may become soggy.

FAQs

What kind of zucchini works best?

Medium‑sized zucchini work best: large ones may be too watery or have large seeds. Pat them dry thoroughly before breading to help them crisp well.

Do I need to peel the zucchini?

No, you don’t necessarily have to peel them. The skin adds colour and texture, but if you prefer peeled zucchini you can remove the skin—just make sure they are dry before breading.

Can I make them ahead of time?

You can prep the zucchini sticks (cutting and drying) ahead of time and have the breading station ready, but for best crispiness bake them just before serving.

Can I freeze these zucchini fries?

Freezing isn’t recommended if you want to maintain the crisp coating. The texture will degrade and become soggier once thawed and reheated.

What dipping sauces go well with them?

Many sauces work well: classic ketchup, garlic aioli, ranch dressing, BBQ sauce, spicy mayo or a yogurt‑herb dip.

Can I bake more than one baking sheet at once?

Yes, you can use two baking sheets, but make sure the fries are spread out in a single layer and not touching on each sheet. If the zucchini is crowded, they may steam and not crisp properly.

How do I know when they’re done?

They should be golden brown and visibly crisp on the outside. When you flip them and observe the underside, it should have some browned crunch.

Can I use a different vegetable instead of zucchini?

Yes. Similar vegetables like eggplant (cut into sticks) or yellow squash can work. Adjust cooking time slightly if the vegetable is thicker or more watery.

Are these low‑carb or gluten‑free?

They are lighter than traditional potato fries, but not strictly low‑carb because they use flour and panko breadcrumbs. To make them gluten‑free, use a gluten‑free flour and gluten‑free breadcrumbs.

What if my zucchini fries aren’t crispy?

Ensure you:

• Pat the zucchini completely dry before breading

• Spread them out so they’re not touching

• Flip halfway through baking

• Use the correct oven temperature (425 °F)

Conclusion

If you’re craving something crunchy, flavorful and lighter than traditional fries, these baked zucchini fries are an excellent choice. With a crisp Parmesan‑panko coating and simple prep, they make a satisfying side dish, appetizer or snack. Try them out and you might find they become a go‑to whenever zucchini is in season.