Crispy Baked Zucchini Fries

Crispy, tender, salty, flavorful,  baked zucchini fries.   They’re a perfect little appetizer, side dish for sandwiches, or even a great after school snack. They’re inexpensive, virtually guilt free, and a totally painless way to get your veggies.  Try them with you favorite veggie dip, or with our Buttermilk Ranch or homemade Pizza Sauce!

Baked Zucchini Fries on a platter

How to Make Baked Zucchini Fries

The first step is to cut your zucchini into little planks.  The easiest way to do this is to cut both ends off, then cut into several strips, then cut each strip into the fry shape.  Larger fries will be meatier and taste more like zucchini.  Smaller fries will cook faster and tend to be crispier.

chopped zucchini in fry shape

Dunk and Dip

Once your fries are cut, set up a little dipping station. If you don’t have or can’t find any Italian-style panko bread crumbs, just add 1/2 tablespoon of Italian seasoning, 1/2 tsp. garlic powder, 1/2 tsp. Kosher salt, and 1/4 tsp. onion powder to 1/2 c. plain panko bread crumbs and you’ll be good to go.

Zucchini fries dipping Station

Panko crumbs are awesome because they add a lot of crispness and they’re actually lower in calories than traditional bread crumbs. However, they also soak up moisture like a sponge, so if you start dipping the zucchini in the eggs and then rolling the sticks in the entire 1/2 c. of bread crumbs, after a few batches, the bread crumbs won’t stick anymore. So you’ll want to work with a portion of the bread crumb/Parmesan cheese mixture at a time, and you may need to wash your hands frequently during the process.

Once you are done you should have them all lined up, not touching each other, on your baking sheet.

Bake and Crisp!

Zucchini Fries ready for baking on pan

All ovens are different, so bake them until they look browned and crisp!

Finished Plated Zucchini Fries

Try them with your favorite veggie dip, or with ranch or marinara.

Baked Zucchini Fries on a platter

This is an easy side dish and a fun snack that most kids will actually eat!

Got Zucchini?  Here’s some other recipes you might enjoy!

Double Chocolate Zucchini Bread
Chocolate Zucchini Bundt Cake
Lemon Herb Zucchini Pasta
Grilled Zucchini Caprese
Zucchini Caprese Frittata

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baked zucchini fries

Baked Zucchini Fries


Crispy baked zucchini sticks perfect for dipping in your favorite sauce!


About 1 lb. zucchini
1/2 cup Italian-seasoned panko bread crumbs
1/4 cup grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs


Preheat oven to 425. Line a baking sheet with aluminum foil sprayed with non-stick spray, or parchment paper.  Set aside.

Combine bread crumbs and Parmesan cheese in a shallow bowl. 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 (so you’ll get 16 planks per zucchini).

Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” 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. If you have convection setting on your oven, that will help get them crispier, faster!

Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.



  1. What a great idea! My vegetable co-op group will love this recipe! I hate to admit it, but sometimes the zucchinis go bad because we get so many. So this is a great way to get the kids to like them!

  2. I CANNOT wait to try these! I love zucchini and I'm gettin' kinda bored with my current low cal recipe. If I didn't know better, I thought I had written the first few paragraphs…dh only likes potatoes and corn, but, now shies away from even those because of the carbs! Salad every night does become boring. And, I am totally with you. Ice Cream over ANY veggie ANY day….gotta use those WW points wisely, I say!

  3. OH MY GOSH! My husband LOVES Zucchini and my daughter loves French Fries! This could solve my "My Family Doesn't Get Enough Veggies" Complex except it's not Zucchini season. This is going in the recipe box until Zucchini season rolls around!

  4. I also have a hard time coming up with veggie side dishes for weeknight dinners! My husband is like yours — he likes very few veggies. Potatoes and corn are at the top of his list, although he does also like carrots and squash. I've made fried zucchini very similar to this recipe, which he likes, so I'll definitely have to try the baked version. I usually dip mine in flour before the egg, to help the egg adhere, but I'll try without next time to save calories (and time!)

  5. Sounds like perfect point budgeting to me!! LOL I saved 7 of mine for a fudge-filled drumstick tonight – and loved every bite!

    These looks great – and I'm encouraged by you mentioning that the thin ones don't taste like zucchini because I am a non-zucchini lover but I feel so trapped by the same 6 veggies! We'll give these a shot!

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