Whip up a batch of baked zucchini fries for a healthy, wholesome snack anytime!

Fresh zucchini fries are coated in a Panko parmesan batter and baked until they are crispy, crunchy, and ready for dipping!

These will disappear off the platter before you have a chance to try them, so be sure to sneak a few before serving!

Baked crispy Zucchini fries on a plate with dip

Baked Zucchini Fries

I love to serve french fries as a side dish, but I can make an entire meal out of these baked parmesan zucchini fries!

  • Quick & easy! Baked zucchini fries come together fast, with very little prep, and can even be air-fried!
  • Baked not fried, but with a deep-fried crispy coating, zucchini fries are a guilt-free snack or side dish!
  • Squash varieties are a healthy alternative to starchy, high-carbohydrate veggies like potatoes or carrots. They have zero fat, and this recipe has a keto version, too!
ingredients to make Crispy Zucchini Fries

Ingredients and Variations

Zucchini – Zucchini has a firm texture and mild flavor, making it the perfect texture for fries, and no need to peel!

Breadcrumbs – Seasoned or homemade breadcrumbs work in this recipe, but Panko breadcrumbs will provide the best crunch. Make keto zucchini fries by switching out the Panko for low carb or keto breadcrumbs, or crushed pork rinds and almond flour.

Seasonings – Zest up zucchini fries by stirring in some homemade taco seasoning, Italian seasoning, or a fun everything bagel blend.

Variations – Sweet potatoes, asparagus, green beans, and even jicama can be breaded and baked into healthy fries! Or make the oven pull double-duty and bake chicken nuggets next to the zucchini fries.

making batter for Crispy Zucchini Fries

How to Make Zucchini Fries

  1. Cut zucchini into fries.
  2. Mix Panko, parmesan cheese, and oil (per recipe below).
  3. Dredge each zucchini in the flour mix, egg, and then the Panko. Press the crumbs to each zucchini stick to help them adhere.
  4. Bake in a hot oven on a parchment-lined baking sheet. Serve hot with your favorite dipping sauce.

In the Air Fryer:

This recipe is great to turn into air fryer zucchini fries too.

  1. Preheat the air fryer to 375°F.
  2. Place breaded zucchini fries in a single layer in the air fryer basket.
  3. Cook for 15 minutes, flipping the fries over halfway.

Delicious Dips

baked Crispy Zucchini Fries on a sheet pan

Storage Tips

Keep leftover baked zucchini fries in a covered container in the refrigerator for up to 3 days. Re-crisp them by spraying them with pan spray and popping them under the broiler for a few minutes. Or reheat them in the air fryer.

More Easy Zucchini Recipes

Did your family enjoy these Crispy Zucchini Fries? If so, leave a comment below!

Crispy Zucchini Fries with dip
4.98 from 34 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crispy Zucchini Fries (oven baked)

Tender zucchini fries with a simple parmesan Panko coating are what make these crispy zucchini fries so hard to resist.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings


buy hollys book


  • 2 medium zucchini about 1½ lbs.
  • 1 cup Panko bread crumbs
  • ½ cup parmesan cheese
  • 1 tablespoon olive oil
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder


  • Preheat oven to 400°F. Line a baking tray with parchment.
  • Wash zucchini and cut into fries (leaving skin on).
  • Combine Panko bread crumbs, parmesan cheese, olive oil, pepper & salt. Mix well and set aside.
  • Beat egg & milk together in a shallow bowl. In a third dish combine the flour and garlic powder.
  • Dip each zucchini fry into the flour mixture, followed by the egg mixture and then the bread crumb mixture. Press the crumbs to adhere to the zucchini.
  • Place zucchini sticks on the prepared pan. Bake 14-18 minutes or until crust is crispy.
  • Serve with chipotle mayo or your favorite dipping sauce.



Nutritional information accounts for the use of half of the breadcrumb coating (there will be extra). Does not include dip.
To make chipotle mayo combine:
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 1 chipotle in adobe (chopped)
  • 1 teaspoon lime juice
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. 
4.98 from 34 votes

Nutrition Information

Calories: 59 | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 11.7mg | Calcium: 74mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

plated Crispy Zucchini Fries with dip and a title
plated Crispy Zucchini Fries with dip and writing
baked Crispy Zucchini Fries on a sheet pan with a title
baked Crispy Zucchini Fries on a sheet pan an plated with a title


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.98 from 34 votes (30 ratings without comment)

Leave a Reply

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

Recipe Rating


    1. This recipe uses 1/4 cup of flour. Sorry for the confusion Elaine, the recipe has been updated!

  1. Today is January 1,2023.I was just craving Zucchini,and looked into Holly’s website,and found a recipie for baked zucchini sticks.I’m baking them now.A little bit of prep work but we’ll worth the wait.5 stars

    1. Definitely, Patty! In the air fryer, I would cook it at 375°F for 8 minutes, flip, then cook for an additional 6-8 minutes or until they are crisp.

    1. Hi Leslie, nutrition information is per serving not for the entire recipe. So this recipe is broken into 6 servings.

  2. I’m confused, there’s a summary of instruction on top of this site and then instructions on bottom of site and both never mentions garlic powder or seasoning salt but the recipe list calls for both. So, should these be added? If so, thinking with the panko breading step?

    1. You’re right Ann, these ingredients should have been included with step #2. I will update the recipe, sorry for the mix up!

  3. The flavor of the panko crust was good, however, it would not stick to the zucchini sticks. I had to mash it on top and hope for the best. I’m wondering if I missed a step-perhaps drying each stick before the egg dip would help. I’ll try it again as we did like the flavor4 stars

    1. Glad you enjoyed it, Barbara. We dip the zucchini sticks in an egg and milk mixture before the panko crust which helps it to stick to the zucchini sticks.