My baked zucchini fries are rolled in seasoned bread crumbs with Parmesan cheese and then baked to delightfully tasty perfection! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with a pesto dipping sauce or ranch dressing for a fantastic flavor combination!
Easy Crispy Baked Zucchini Fries
These crispy zucchini fries are a wonderful alternative to deep-fried or calorie-dense snacks and sweets. I don't need an excuse to make and enjoy these tasty zucchini fries, but they are also a big hit whenever you may have gatherings.
They're easy to make, so let the kids help out! I've always had good success with getting the kids to eat vegetables when they help to make the food.
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🥘 Baked Zucchini Fries Ingredients
It will be a quick trip to the store for these simple ingredients! I like to buy a block of Parmesan cheese and grate it myself.
- Zucchini - 3 washed zucchini.
- Eggs - 2 large eggs.
- Panko Breadcrumbs - 1 cup Panko Italian seasoned breadcrumbs (or regular Panko breadcrumbs).
- Parmesan - ½ cup of shredded Parmesan cheese.
- Parsley - 1 tablespoon of parsley flakes (more for garnish, if desired).
- Basil - ½ tablespoon of dried basil.
- Salt & Pepper - 1 pinch of both salt and pepper.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Baked Zucchini Fries
My crispy baked zucchini fries are ridiculously easy to make! You're going to need some mixing bowls, a knife, and a baking sheet.
This recipe makes 4 servings, so if you're having a get-together, double or triple the recipe to make a big batch!
- Preheat. To get started, preheat your oven to 425 ºF ( 218 ºC ) and line a baking sheet with parchment paper (*see note).
- Prepare the zucchini. Cut the 3 zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered). Do this again to each of the four zucchini quarters, lengthwise, to make a total of sixteen zucchini fries per zucchini.
- Transfer Zucchini. Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
- Make a dredging station. In a small bowl, add two eggs and whisk to combine them. Then, in a different small bowl, add 1 cup of Panko breadcrumbs, ½ cup of shredded Parmesan cheese, 1 tablespoon of parsley, ½ tablespoon of basil, and a pinch of salt and pepper. Stir to combine.
- Coat zucchini. Next, coat the zucchini sticks by rolling them in the egg mixture first, then transfer the egg-coated zucchini pieces to the breading mixture.
- Bake. Bake at 425 ºF (218 ºC) for 20-25 minutes, or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy. Let cool for 5-10 minutes as the insides are very hot.
These crispy baked zucchini fries would be the perfect side dish for some BBQ baked pork spareribs or smoked ribeye! You can make them an appetizer and dip them in my pesto sauce or homemade ranch!
💭 Angela's Pro Tips & Recipe Notes
- If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.
- Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
- Blot your zucchini with paper towels to make sure they are dry as possible before coating.
- To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days.
- To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.
❓ Recipe FAQs
Yep! These are a tasty way to get your daily vegetable servings! Additionally, there is no extra fat or calories from deep-frying since these are baked in the oven!
Zucchini is a vegetable that has a very high water content. It is important to pat your zucchini dry with paper towels to remove as much excess moisture as possible. Additionally, these crispy baked zucchini fries are best eaten immediately. The longer they sit, the soggier they will become.
As written, these crispy baked zucchini fries are not low-carb. However, you can easily make them a yummy low-carb option by trading out the Panko breadcrumbs for some low-carb breadcrumbs!
🥦 More Veggie Sides!
- Smoked Corn on the Cob
- Roasted Okra
- Balsamic Roasted Brussel Sprouts
- Cauliflower Mac and Cheese
- Panda Express Mixed Vegetables
- Baked Parmesan Zucchini
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Baked Zucchini Fries
Ingredients
- 3 zucchini (washed and cut as directed below)
- 2 large eggs
- 1 cup Panko Italian seasoned breadcrumbs (regular Panko breadcrumbs work too)
- ½ cup Parmesan cheese (shredded or grated)
- 1 tablespoon parsley flakes (more for garnish, if desired)
- ½ tablespoon dried basil
- 1 pinch each, salt & pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (220°C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper (if you have one), coated with non-stick cooking spray.
- Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered).
- Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.
- Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.
- Make a dredging station:
- In a small bowl, add two eggs and whisk to combine them.
- In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.
- Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
- Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.
Notes
- If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.
- Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.
- Blot your zucchini with paper towels to make sure they are dry as possible before coating.
- To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days.
- To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.
Nutrition
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Lynn says
This was an excellent recipe for baked zucchini! It was so good, I used the same seasoning to coat both sides of pork chops. I preheated at 425 degrees a cast iron skillet with olive oil, laid coated pork chops in skillet, spritzing the top with olive oil. Baked for approximately 25 minutes, testing doneness with meat thermometer. WOW! Crispy, juicy and full of flavor. The pork chops were served with your recipe for the zucchini sticks, along with buttered, dried italian seasoned, parmesan spaghetti pasta. Tonight, we will have the few leftover zucchini with marinara sauce for dipping.
Samantha | My Kitchen Love says
Yummy! So easy and simple, yet I bet it's mouthwatering. My kids would love these, especially with a relish or something to dip them in.
Delectable Cooking and Baking says
They are delicious! I don't need an excuse to eat zucchini, but these will work for even the pickiest eaters 🙂
Erin @ Thanks for Cookin'! says
First of all, these look great! I love that you use some panko. Perfect summer side dish.
Second, I found you by randomly deciding to check out the FBC map on Facebook and saw you are a North Dakota blogger, too! I love finding other ND bloggers, because I don't think there are many of us 🙂
Delectable Cooking and Baking says
I love it! So glad you looked and found us 🙂 I had just added us on the map but hadn't taken a minute to look for neighbors yet.
Thank you for your comments on the Parmesan sticks...I'm a Panko addict so it's no surprise that it ends up in my breading lol!