Baked Zucchini Fries are the perfect way to enjoy a crispy treat while sneaking in some extra veggies. They’re oven-baked, not fried, making them lower in calories and fat. They pair beautifully with dipping sauces like ranch, marinara, or garlic aioli. Easy to prep, kid-friendly, and great for entertaining, they’re a wholesome choice that satisfies your craving for crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh zucchini eggs breadcrumbs or panko grated Parmesan cheese (optional) garlic powder onion powder paprika salt black pepper cooking spray or oil for baking
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil. Lightly grease with cooking spray.
Cut zucchini into fry-like strips, about 3–4 inches long and ½ inch thick.
In a shallow bowl, beat the eggs.
In another bowl, combine breadcrumbs, Parmesan (if using), garlic powder, onion powder, paprika, salt, and pepper.
Dip each zucchini stick into the egg mixture, then roll in the breadcrumb mixture to coat evenly.
Place coated zucchini fries on the prepared baking sheet in a single layer.
Lightly spray the tops with cooking spray for extra crispiness.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
Serve hot with your favorite dipping sauce.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 15 minutes Cook time: 20–25 minutes Total time: 35–40 minutes
Variations
Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
Dairy-Free: Omit Parmesan or use a dairy-free cheese alternative.
Spicy Kick: Add cayenne pepper or crushed red pepper flakes to the breadcrumb mix.
Herb-Infused: Mix in dried Italian herbs or fresh parsley for added flavor.
Air Fryer: Cook in the air fryer at 400°F (200°C) for 10–12 minutes, shaking halfway through.
Vegan: Use a flax egg or plant-based egg substitute instead of regular eggs.
Storage/Reheating
Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven or air fryer for 5–7 minutes until heated through and crispy again. Avoid microwaving, as it can make them soggy. These fries are best enjoyed fresh for the crispiest texture.
FAQs
Can I make zucchini fries ahead of time?
You can prep them in advance by coating the zucchini and refrigerating until ready to bake. Bake just before serving for best results.
How do I keep zucchini fries from getting soggy?
Cut them evenly, avoid overcrowding on the baking sheet, and use cooking spray to help them crisp up in the oven.
Do I need to peel the zucchini?
No, the skin is edible and adds texture. Just wash the zucchini well before slicing.
Can I freeze zucchini fries?
They are best fresh, but you can freeze them before baking. Freeze in a single layer, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Are these fries keto-friendly?
Not with breadcrumbs, but you can make a keto version by using almond flour and Parmesan instead.
What can I serve with zucchini fries?
They pair well with ranch dressing, marinara sauce, garlic aioli, or even spicy ketchup.
Can I skip the Parmesan cheese?
Yes, it’s optional. The breadcrumbs will still create a crisp coating without it.
How do I cut zucchini into fries?
Slice the zucchini lengthwise into quarters, then cut into sticks about 3–4 inches long and ½ inch thick.
Can I use an egg substitute?
Yes, use a flax egg or a commercial egg replacer to make the recipe vegan-friendly.
Why are my fries not crispy?
Make sure to bake at a high temperature, use panko for extra crunch, and don’t overcrowd the baking sheet.
Conclusion
Baked Zucchini Fries are a simple, flavorful way to enjoy a healthy snack or side dish that doesn’t skimp on texture or taste. They’re crispy, customizable, and perfect for dipping. Whether you’re serving them as a light appetizer or alongside your favorite main course, these fries are sure to become a go-to favorite.
Salmon Patties are crispy, golden cakes made from canned or cooked salmon, mixed with herbs, breadcrumbs, and simple seasonings. Quick to prepare and full of protein, they’re a delicious meal option for any time of day.
In a large bowl, combine the salmon, eggs, breadcrumbs, mayonnaise, Dijon mustard, onion, parsley, garlic powder, salt, pepper, and lemon juice if using.
Mix until well combined and the mixture holds together.
Form the mixture into 6–8 patties, about 1/2 inch thick.
Heat oil in a skillet over medium heat.
Cook patties in batches, 3–4 minutes per side, until golden brown and cooked through.
Remove and place on paper towels to drain excess oil if needed.
Serve warm with lemon wedges, tartar sauce, or your favorite dip.
Notes
Chill patties for 15–20 minutes before cooking to help them hold shape.Use fresh cooked salmon for richer flavor.Substitute with gluten-free breadcrumbs or almond flour if desired.To bake, cook at 400°F (200°C) for 15–20 minutes, flipping halfway through.Patties can be frozen raw or cooked—wrap individually for best storage.
