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

  • Author: Kate Jones


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. 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!

  2. 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!)

  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 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!

  5. 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!

  6. Yum! (And I totally agree – one must be prudent in choosing how to spend those extra WW points! Ice cream always wins.)

  7. I'm really excited to try these! I have a hard time with sides too, especially healthy sides. So I'm not familiar with weight watches, do you happen to know how many calories are in these?

  8. Do you think the same technique would work for a baked version of fried green beans? (like they're serving at some restaurants)

    1. Yes. I previously cooked green beans in this manner too. First though you want to blanch them, boiling them and then cold bath….and trim the steams. Turns out great! 🙂

  9. Such a good idea, especially during those bountiful summer months when everyone is trying to come up with another application for zucchini. Thanks.

  10. Yum! Those look absolutely amazing!

    I struggle with the veggies thing. I love them, particularly cooked with my food or in my food. However, my darling boyfriend is anti vegetable — he does taters, not even corn though. Any other veggies I might convince him to eat have to be soaked in butter or fried, and even then its unlikely. These sound like they are worth trying to get him to taste!

  11. Thank you so much for this! My biggest problem since I just re-joined WW too is sides and snacks.

    I will have to give these a try (and don't be afraid to share more ideas like this).

  12. I have been doing WW for about a year and have a husband who rolls his eyes when I even mention that a recipe is WW or even WW related. And yes, he's only a corn and potatoes guy, too. He will eat fried eggplant, and I sneaked in some baked done like your zucchini with the panko crumbs last summer and he actually liked them! I haven't tried squash yet, but can't wait for the garden this summer. I also use egg beaters to cut down on the points a bit. I've done oven fried chicken and fried okra with the panko crumbs–they are a staple in my house now.

  13. We have these all the time as a side with any italian food, but my fave is to pair it with meatball subs. I spray mine with a little pam because it helps with the crunchiness and doesn't add calories. They are yummy!

  14. I so appreciate all the WW posts!! I get so stuck with the same meals over and over. A lot of times it ends up being chicken, rice and salad….BORING!!
    I have tried many WW recipes you have on here and loved them all!!
    Thanks for sharing your ideas…I will be stealing this one too!!

  15. I usually do fresh veggies at every meal.. Everyone in my family loves them (celery, cucumbers, carrots, salad, etc). This does sound tasty though. I think my family would really enjoy this. I know I would… so guess what, I'm making them. 🙂 Power of the cook 😉

  16. I was eating these like crazy for a while! Haven't made them in a couple of months…thanks for the reminder! So glad you and your family are enjoying them! 🙂 Good use of WW points too!

    (ps, thanks for the link love!!)

  17. We made these tonight for dinner, and even my 3 and 5 year old grandsons loved them! A great way to get kids to eat veggies.
    Coating each one was a little time consuming, but we felt it was well worth the effort.

  18. Great timing! I had planned to make grilled zucchini for dinner tonight, then when I saw this, I changed my mind. These were really really good! Both kids ate them(although they both like zucchini). I have a hard time with sides also. My husband likes zucchini certain ways, and I think he might like this.

    Now, the coating on mine got crispy, but not really any of the actual zucchini… Was that how it was supposed to be? I didn't do a superb job on the blotting, but the egg and coating stuck to it just fine,…. did my lack of blotting skillz contribute to this? I mean, it tasted great, I was just anticipating more crunch.

  19. Definitely putting these on my list of things to make {daily} when everyone gifts me zucchini in the summer! I've made fried zucchini rounds but I have a feeling I'll like these ones better.

  20. I made these last night and they were awesome! I should have cooked them a little longer on the first side, but they turned out good. Our store didn't have the italian crumbs, just lemon pepper. So I used those and just added a little italian seasoning. I love zucchini and even though these were time consuming I will make them again!

  21. My kids, husband and our friends go crazy for this method with eggplant (I peel it). I can't wait to try it with zucchini. Thanks!

  22. I'm terrible at side dishes, too. I can't wait to try these though, and bonus – another zucchini recipe for when the garden explodes with it this summer. 🙂

  23. Just finished eating these about 5 minutes ago, and they were great! I undid all the good of them being "healthy" by dipping them in ranch dressing, but better than if they would have been fried, right? 🙂

    I already had loads of zucchini (Trader Joe's only sells it in packs of 5 or so), and we have Italian bread crumbs (not Panko though) that are about to expire, so it was perfect!

    I was happy the clean up was easy – a bowl (egg) and plate (crumbs) that could go in the dishwasher, a baking stone that just gets rinsed clean… makes me a happy camper!

    Thanks for an easy and tasty treat!

  24. Any idea on a way to make these crispy without the panko? Or will they just end up soggy baked sticks of zucchini? I am on a low carb diet and I have such a hard time finding recipes. Thanks.

  25. I would love to see more side dishes on the blog. Like you, I can pull a main dish together, but the sides are always harder. Any help would be appreciated!

  26. We tried these for dinner tonight and they were DELICIOUS! I even got my picky kids to eat a few, and they've NEVER eaten zucchini on purpose.

    This recipe is kind of time consuming for a side dish, but it will be a great recipe for when I'm making a quick main dish.

    Thank you!

  27. Brilliant!!! I didn't have any panko and refused to make a trip to the store…instead, I confess that I used wheat thins pulverized in the magic bullet. Not at all as good as the panko will be when I make them again, but good enough that both my kids ATE ZUCCHINI! Next time I will peel the zucchini – my five year old was munching happily until he figured out what it was…the dark green skin was a dead giveaway.

  28. This looks great. As soon as I started reading this post, I instanly thought "Green Bean Fries!" Thanks for the great idea.

  29. Thanks for the great recipe! My super picky 11 year old loved them! He even said "you know it's good when I eat my vegetables before the main course!!" So thank you, thank you, thank you!!

  30. Made these last night..they were awesome! Had mine with ketchup and had as a solo snack. Thanks for recommending.

    Next time I pay have to decrease the cook time…I cut mine pretty thin.

  31. Tried these tonight – what a great side dish! Cheese ravioli with marinara, these on the side, and canteloupe for dessert made a great meal!

    I’m a little sad, although not surprised that my kids wouldn’t eat many. They’re so odd: they’ll eat any vegetable as long as it is recognizable, but try to disguise or dress it up and they’re out. And they won’t touch ranch! Like I said, odd. 😉

  32. I tried the zucchini fries last nite – they were FANTASTIC! We both really liked them a lot. We are watching carbs so grilling burger patties (no buns) & wanted something fry like to go with it & these were perfect.

    I could only find Lemon & Pepper panko crumbs but it added a nice little punch to the flavor & worked just fine.

    Just found this blog & loving it!

  33. Is there anything that can be used to replace the egg in recipes like this? I have a child with an egg allergy and would be grateful to learn or any tips.

  34. I made these over the weekend and they were amazing! LOVE THEM! Even my “I-don’t-like-that-even-though-I’ve-never-tried-it” four year old who only eates grilled cheese, hot dogs and PB&J ate them and liked them! Ok, ok, I admit it… I did have to bribe her with ice cream to get her to take a bite but, whatever it takes, right? Woo-hoo for this MOTY (Mom of the year)!

  35. These are absolutely amazing…I have made them three times already in the past two weeks! If only we could order baked zucchini fries out, think about how many calories you could save them! My fiance loves them too, we’ll make ranch dip and use light sour cream, pair it with a turkey burger…feels like you’re eating a burger and fries and cut half the fat. On another note, I love this entire website and I share this with any of my foodie friends!

  36. thank you love this entry! just a quick idea.. the hungry girl show on food network did a twist on onion rings by baking them and covering them in ground up fiber one cereal ( the one that looks like twigs) with garlic ect.. added.. i’m going to try your recipe with this alternative.. i know that the fiber adds up and gives some kind of benefit for weight watchers.. so just a thought.. thanks for sharing the GREAT recipe!!!

  37. I love fried veggies, especially with a GOOD dipping sauce, I do not like the calories though!! These are a great alternative!!! I actually make a light version of a mayo/horseradish dipping sauce which taste just like texas roadhouse’s sauce for thier onion blossom! Now everyone in the family will chow down on these!

  38. These are fabulous!!! I am trying them for the 2nd time tonight with portabella mushrooms done the same way, can’t wait to try them!

  39. Pampered Chef makes a french fry cutter that just came out in the Spring Catalog that makes slicing the zucchini a snap. Just thought I’d share.

  40. I am munching these right now, hoping there will be enough left for the fam! So yummy… I added “Seasonello Bologna Aromatic Herb Salt”. Fab on anything, BTW!

  41. Made these tonight and they took a long time to make, but they were delicious! We dipped them in tomato sauce. I have been looking for a new recipe for zucchini and this one is a keeper. Thanks for posting a yummy yet healthy recipe.

  42. Great recipe and I can’t wait to try it.

    Just a thought though: I see a lot of comments out there on what the hubbies will and will not eat. If they don’t eat what you fix then they need to learn to fix their own side dishes or go without. Your health and weight is important and their picky eating shouldn’t derail your admirable efforts.

  43. I love this idea. I tried it this afternoon and they turned out great. I tweaked the recipe by using what I had for the coating. I also eye-balled the amounts because I was only doing one zucchini as a trial run. At nearly 6000 ft, I had to adjust the time by about half and didn’t have to turn them over, which was a shock. But, all that is to say – Great recipe – LOVED IT! You’ve inspired me to try this with other veggies to get my toddler more excited!

  44. We made these last night. They were fantastic! I had some broccoli and mushrooms that needed to be eaten so I made them the same way, really yummy! I think I’ll even try onions next time. Zucchini fries are awesome, thank you for this recipe. I found it on Pinterest and I am also going to try another recipe I found for ranch dressing only you exchange the mayo for nonfat yogurt, much more healthy. That way we can feel much better eating them!

  45. Wanna fight? Classic I laughed my head off! Never seen your site before but I think I’m going to have to join! The fries sound good too 🙂

  46. Tried these for dinner tonight and they were outstanding. My husband even asked what vegetable they were made from! Although, I only ended up with 8 planks from each zucchini, not 16. I cut them in half crosswise, then cut each of those halfs into 4 planks. Maybe I didn’t do it right!

  47. loved them! We like zucchini anyway, but my kids devoured these. THanks for sharing the garden produce recipes!!!!

  48. Loved these! Had some sundried tomato pesto on hand so dipped it in that. Got a little tired of doing a few at a time so put them in a bag with egg, then a ziplock bag with the bread crumbs. Worked ok too. These really do need to be flipped over! Thanks!

  49. Panko burned, zucchini was soft. Fail. And I can cook, so that’s not it. I think the temp is too high. I’d cook them low and slow, as if to dehydrate.

  50. Tried it and mine were NOT crispy. I followed the instructions and added some powdered garlic. It tasted ok but I would not serve as fries. I would cut into discs and serve with red sauce as a healthier Parmesan dish. Ideas about how to make these crispy are welcome!

  51. Absolutely delicious substituting regular panko for gluten-free. Small amount of oil in pan resulted in a great, easy appetizer!!!

  52. I had leftover zucchini and wanted a quick and easy recipe that kids and adults would like Tatatata here it was great ?????

  53. We made these tonight for dinner, and even my 3 and 5 year old grandsons loved them! A great way to get kids to eat veggies.

  54. Thank you so much for making your recipe so clear and easy to understand and for the tips on cutting the zucchini and spicing up plain breadcrumbs. I love your style of writing and can’t wait to try more of your recipes! I am trying this recipe tonight. 🙂

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