Baked Zucchini Fries Recipe (2024)

My kids seem to eat more vegetables when they can dip them into something! I don't think they even realized these were "healthy"!

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!

To make these easy and healthy Baked Zucchini Fries you need:

1poundzucchini(I used 3 medium sized zucchinis)
½cuppanko bread crumbs
¼cupgrated Parmesan cheese(the crumbly kind, not shredded)
2eggs

How to make these Baked Fries:

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

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).

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.

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.

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.

Related Recipe: Try our Easy Baked Taco Fries!

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Looking for more Zucchini Recipes? Try these:

Baked Zucchini Bites
Zucchini Taco Casserole
Cinnamon Zucchini Cake with Cream Cheese Frosting
Chocolate Zucchini Muffins
Zucchini Pizza Casserole
Baked Parmesan Zucchini Strings
Crispy Zucchini Fries with Creamy BBQ Sauce Recipe

Serves: 6 people

Baked Zucchini Fries Recipe

A delicious way to incorporate more veggies into your diet – great for picky eaters!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

PrintPin

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

Instructions

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine bread crumbs and Parmesan cheese. Set aside.
Whisk 2 eggs together in a shallow pie plate and set aside.
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).
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.
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.
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

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

Recipe Details

Course: Side Dish

Cuisine: American

This post was included in our 10 of the EASIEST side dishes for dinner video – for more inexpensive and delicious recipes like this one, click here to check it out!

(Recipe fromOur Best Bites)

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Sherrie says:

Couldn't come at a better time- my neighbor just gave me a pile of zucchini from her garden-thanks!
[emailprotected] says:

I'm going to try this! I need to get more veggies in my ENTIRE family!
Thanks!
Britney {Jesses Girl} says:

YUM! I might have to try these to get my hubby to eat veggies! My son LOVES veggies (for now), but the hubs is a different story....
Modern Frills says:

These look sooooo good!!!
Emily says:

wow, so honored to have you link up to my Tasteful Tuesday Party! This awesome recipe is being featured at this weeks party. Please stop y and grab a featured button. This link will go live tonight at 8:30 central time.
http://www.nap-timecreations.com/2012/10/chai-loaf-pumpkin-squares-and-tasteful.html
Tauni says:

These look delicious. I will have to see if my picky crew will eat them!
Thanks for sharing. xoxo
Mean Dean says:

Instead of bread crumbs, I grind up a mix of almonds and pumpkin seeds into a fine meal. Sometimes I add some McCormick Italian Spices so it tastes like the bread crumbs you buy in a store.
Calories are about the same, but the fiber/carb content is much better, as well the amount of protein & nutrition delivered.
Plus, I like the more 'buttery' taste the combo of almonds + pepitas adds.
boulevardsg says:

This comment has been removed by a blog administrator.
Sandy Race says:

Cannot wait to try these!!!
Brook says:

Ok, so I thought these would taste at least a little bit like zucchini, but I cut them pretty thin and OMG, they were amazing! I used them as a side dish with portobello mushroom burgers (I don't remember where I picked up that recipe, might have been here?). We invited my boyfriend's friend over for dinner that night and I'll tell ya, these two manly men didn't miss the meat one bit. I did break the rules though and basically dumped a bunch of the zucchini in the panko/parm mix after letting the egg wash drip and mine turned out fine.
Lori says:

Absolutely loved these! Super easy and yummy! I also didn't follow the instructions to a tee but they seem pretty fail proof. Thanks you for posting the recipe!
Katie says:

I made these tonight and they were so good! I was lazy and dipped them all in the eggs and then the bread crumbs at once. They weren't perfectly coated, but they tasted great anyway. I also used freshly grated Parmesan cheese. It worked great. Thanks for the fun recipe!

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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