Zucchini Fries are the perfect way to enjoy fresh garden zucchini and are perfect served as an appetizer or a side dish! Crispy and crunchy with tender zucchini inside, these parmesan zucchini fries are going to be your new favorite snack!
When my garden is overflowing with zucchini, you can find me making all of my favorites like Easy Baked Zucchini and even putting it in desserts and creating Zucchini Brownies. These easy zucchini fries are a favorite for a quick and easy snack.
How To Make Zucchini Fries
I love crispy Baked Zucchini Fries! These are lightly breaded with a combo of Panko bread crumbs & parmesan and baked in the oven for the perfect guilt free bite!
Once baked crisp, we love to dip and dunk these into ranch dressing, warm marinara sauce or Spicy Dill Dip!
How Do You Make Oven Fried Zucchini?
As much as I love deep fried zucchini, I more often prefer a lighter oven baked version without the extra fat and calories. It’s easy to make:
- Cut zucchini into wedges leaving the skin on.
- Combine panko and parmesan cheese in a bowl with a touch olive oil. Adding the oil at this time will help the coating crisp up.
- Beat egg and milk, and toss with zucchini slices.
- Dip each zucchini into the crumb mixture. Press the crumbs to each zucchini stick to help them adhere.
- Bake in a hot oven on a parchment lined pan.
Serve with a side of homemade aioli for the perfect dipper!
How Long Do You Bake Zucchini Fries?
It depends on their thickness, I usually do them about 15 minutes (give or take), you want them tender crisp. If you want to make oven fried zucchini slices, they will only take about 10-12 minutes to bake, flipping about half way to ensure they are brown on both sides.
Are Zucchini Fries Healthy?
Since this zucchini fries recipe is baked in the oven and has very little oil, they are a relatively healthy option when compared to its deep fried counterpart. If you are watching your waistline, they’re much lower in calories.
If you’d like to make zucchini fries without breadcrumbs for a low carb option, you can use extra parmesan cheese or even a bit of almond flour.
Parmesan Zucchini Fries are simple to make, tasty and satisfying for the perfect appetizer, snack or a side dish! Every year I grow zucchini in the garden and I try to find creative ways to use it up! From Zucchini Bread, to Grilled Zucchini and spiralized Zucchini Salad, the possibilities are endless!
More Vegetable Snacks You’ll Love
- Garden Fresh Bruschetta – Garden fresh!
- Easy Shrimp Ceviche
- Pizza Stuffed Mushrooms
- Cowboy Caviar– Fully loaded!
- 5 Minute Taco Dip – Party Favorite!!
- Fresh Mango Salsa
Crispy Zucchini Fries (oven baked)
- 2 large zucchini
- 1 egg
- 1 tablespoon milk
- 1 cup Panko bread crumbs
- ½ cup parmesan Cheese
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon seasoning salt
- 1 tablespoon fresh parsley
- ⅓ cup mayonnaise or dressing
- ¼ cup sour cream
- 1 chipotle in Adobo or more to taste
- 1 teaspoon lime juice
- Combine all ingredients and blend until smooth. Set aside.
- Preheat oven to 400°F.
- Combine Panko bread crumbs, parmesan cheese, pepper & olive oil. Mix well and set aside.
- Wash zucchini and cut into fries (leaving skin on).
- Beat egg & milk together. Toss zucchini in the egg and milk mixture.
- Dip each zucchini fry into the bread crumb mixture pressing the crumbs to make sure they stick.
- Place on a parchment lined pan and spray with cooking spray. Bake 18-20 minutes or until crust is crispy.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Original recipe & photos appeared on Spend with Pennies June 2013.
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Just finished making and eating these delicious zucchini fries….i loved them!!! I dipped them in ranch dressing, simply because it’s my favorite. Next time, i would like to put cajun seasoning on them before backing
Can I make these ahead of time, refrigerate a few hours then bake?
Hi Sherrie, we haven’t tried prepping these ahead of time. My only concern would be that the moisture from the zucchini would cause the breadcrumbs to become too moist to crisp properly when baking. If you do attempt it, we would love to hear how it turns out!
These were amazing, Holly! I made them as a side to homemade Turkey Burgers. The breading sticks on better if the 3 step breading method (flour very lightly, egg, bread crumbs) is used. They were crispy and tasty, so we’ll be making them again, and pretty often.
So happy you enjoyed them Angelina! Thanks for the tip.
Chipotle in adobo…what is this. I’ve never bought this before. Thank you
It’s a spicy smoked pepper usually found in the Mexican food aisle. You can also buy them online here.
Looks grrat . Do you bake them at a high temp of 400-450 or more around 375?
I bake them at 400 to crisp the outside.
I’m always overloaded with zucchini in the summer. My husband will pretty much only eat them fried but maybe I can trick him with these
Do you spray just the parchment paper with cooking spray or spay both the “fries” and the paper.
Just the zucchini fries need to be sprayed.
Could you please tell me the calorie count for these. Thank you.
Your yummy fries are being featured on Dandelion Wishes Wednesday tonight! Come on by and grab a featured button :)
That chipotle mayo is calling my name! Thanks for linking up with What’s Cookin’ Wednesday!
I love anything zucchini Can’t wait to give this a try. Thanks for sharing at Inspire Us Thursday..
Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
I love these. Will have to try the chipotle mayo!
Will be a change from plain ol’ Ranch dressing.
YUM!!! Hopped over from Five Little Chefs
These look amazing. I am pinning! I just made some asparagus fries that I will be sharing on my blog. I love veggie fries like dessert. The dipping sauce sounds so good. Party in my mouth! Thanks for the recipe and have a great week! Wanda
This is a great recipe that we will love, thanks for sharing!
These look so good, I LOVE making zucchini fries in the summertime! The chipotle mayo sounds like the perfect thing to have with these, I’ll have to give that a try next time! Thanks for sharing, it sounds wonderful!
These look amazing! I love Panko, too! It makes such a light and crispy coating. :-) Thanks for sharing your recipe, and the sauce, too. :-)
Kim @ Curtain Queen
Pinning these. My niece calls zucchini the new potato. Wait until I make these for her.
These sounds yummy. I’ve had these at restaurants and always enjoy them, should try it out myself.
Thanks for sharing.