Baked Zucchini Fries

Oh zucchini season how I love you!  There are so many great ways to use up zucchini.  I couldn’t wait to try these baked zucchini fries.  It is such a great and healthy alternative to french fries.  And you are able to use up some of the zucchini in the garden!bakedzucchinifinal

I wasn’t expecting these zucchini fries to be so amazing!  And the great thing is that I could have some and stay with in calories for my Hawaii trip.  They had a great crunch to the outside and they were cooked perfectly and soft on the inside like a french fry.  These were amazing dipped in marinara sauce but my boys loved them in ranch!

bakedzucchinifinalPicMonkey Collagefinalwordsresize

4.8 from 4 reviews
Baked Zucchini Fries
Prep time
Cook time
Total time
Serves: 6
  • 3 small zucchini, or 2 large
  • 1 cup panko crumbs
  • 2 Tbsp Italian Seasoning
  • ½ cup grated parmesan cheese
  • salt
  • ½ cup flour
  • 2 eggs
  • Fresh chopped parsley for garnish
  1. Preheat oven to 425. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.
  2. Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  3. Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  4. Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  5. Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. Thank you! My folks gave me a ton of zucchini from their neighborhood garden and I was running out of ideas of what to do with them…hate to waste them. Now maybe my son will stop complaining about how he hates zucchini and eat his fries!!

  2. Made these tonight from a gigantic zucchini we were given. They were DELICIOUS! Super filling and very healthy! We didn’t even dip them in any sauce, just ate them plain. Only issue, after dumping a lot of zucchini in the egg mixture then the breading, the breading stopped sticking to the last 10 or so, due to it soaking up the egg. I ended up having to put clumps of breading on top of the last few so they had something on them. They browned faster then the rest. Turned the heat down to 385 after 5 minutes and baked for another 10 minutes. Husband asked me to make again. 🙂

  3. Thank you for this recipe. I have been experimenting with zucchini off and on for a while now and this was a really nice addition. I didn’t have all the ingredients so I modified it a bit, I’m sure they would be even better with the right stuff. However, I had to share with my audience anyway – thanks again.

  4. My mom brought me some zucchini from here and my dads garden. I made these last night and my husband and I loved them!

  5. Love this making it for the first time. Zucchini fries are my favorite. Will use Red Pepper dressing as a dipping sauce since any kind of a tomato sauce gives me digestion issues.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: