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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!
Recipe Ingredient Notes
To make these baked zucchini fries, you need the following 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Zucchini 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.
Recipe Notes
- Try to keep you zucchini fries the same size so they cook evenly.
- Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
- The best way to reheat the fries is in the air fryer or oven. To use an oven, preheat to 425℉, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.
- Recipe modified from Our Best Bites.
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Baked Zucchini Fries
Enjoy these delicious baked zucchini fries made with only four ingredients and in less than 35 minutes, sure to be a family favorite.
Serving servings
Ingredients
- 1 pound zucchini, (I used 3 medium sized zucchinis)
- ½ cup panko bread crumbs
- ¼ cup 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.
- Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
- The best way to reheat the fries is in the air fryer or oven. To use an oven, preheat to 425℉, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.
- Recipe modified from Our Best Bites.
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Couldn’t come at a better time- my neighbor just gave me a pile of zucchini from her garden-thanks!
I’m going to try this! I need to get more veggies in my ENTIRE family!
Thanks!
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….
These look sooooo good!!!
These look delicious. I will have to see if my picky crew will eat them!
Thanks for sharing. xoxo
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.
Cannot wait to try these!!!
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.
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!
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!