baked zucchini fries

These crispy on the outside, soft on the inside Baked Zucchini Fries are perfect for dipping in all the things! This is one of our favorite ways of using the overabundance of zucchini.

Baked Zucchini Fries

zucchini

all-purpose flour

eggs (, beaten)

panko bread crumbs

cheese

basil

oregano

salt (,

pepper

garlic powder

parsley

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.

Wash and dry the zucchini, then cut off both ends using a sharp knife. Slice each zucchini in half lengthwise. If the zucchini are large, you may also need to cut it in half in the middle for shorter sticks. Stand the zucchini on its end and cut in half lengthwise again. Stack the zucchini planks and cut them into sticks that are roughly the same size, about ½-inch around. Lightly sprinkle with a little salt to draw out moisture and set aside.

Combine panko breadcrumbs, parmesan, basil, oregano, salt, pepper, and garlic powder  in a shallow dish. Beat the eggs in another shallow dish. Place flour in a ziploc bag and add zucchini sticks. Toss to coat each zucchini stick lightly in flour.

Working with a few zucchini sticks at a time, dredge the stick in the egg mixture until moistened all over, then roll them in the breadcrumb mixture, pressing it into the sides to make sure they are evenly coated. Arrange the zucchini fries on the baking sheet, spacing them apart so they aren’t crowded together and can get crispy on all sides.

Bake for 20-25 minutes, flipping once partway through until golden brown. Serve with dipping sauce.

If you&#039;ve tried this recipe, please come back and let us know how it was in the comments or ratings!

Baked zucchini fries appetizer paired with a&nbsp;homemade honey mustard dipping sauce. This recipe makes crispy &amp; crunchy sticks using panko breadcrumbs.

zucchini ((1 pound, 454 grams))

panko breadcrumbs

parmesan cheese (thinly shredded)

onion powder

salt

eggs (whisked)

dijon mustard

mayonnaise

honey

apple cider vinegar

water

black pepper

Set the oven rack to the center position. Preheat to 425°F (218ºC).

Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly apply nonstick cooking spray or grease with vegetable oil to the rack.

Cut each zucchini into 12 pieces, 3 to 4-inches long, ½ to ¾-inches wide. There should be about 36 pieces total. 

Mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano together in a shallow bowl. Set aside for the breading station.

Create a breading station: 1 bowl containing flour, 1 bowl containing whisked eggs, and 1 bowl containing breadcrumb mixture.

Dip each piece of zucchini as follows; first in the flour and shake off excess, then in the egg, and finally in the bread crumb mixture pressing down and coating each side.

Place breaded zucchini on the wire rack once coated. Repeat with the remaining zucchini pieces.

Bake until golden brown, 12 to 15 minutes. You do not need to flip them unless you&#039;re baking directly on the sheet tray, turn halfway through baking.

Combine mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and basil in a small bowl.

Serve immediately with the mustard basil dipping sauce.

Vegan Zucchini Fries: raw zucchini sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! They will send your taste buds into overdrive!

Crispy Baked Vegan Zucchini Fries (Easy Recipe)

2 small to medium firm zucchini (about 1 and 1/2 lbs)

cooking oil spray

all purpose flour*

yellow mustard

nutritional yeast

salt salt

Italian seasoning

onion

garlic

chili powder

marinara sauce

Preheat oven to 425° Line a large baking sheet with parchment paper and generously spray with cooking oil spray, set aside.

Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.

Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth

Mix the dry breading ingredients in a shallow plate (I use my pie plate)

Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini

Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 2o minutes, until golden brown and crispy, flipping halfway through cooking time. For step by step photos see above post.

Enjoy! Serve with my 5 minute vegan ranch dressing and or a side of warm marinara sauce. Ketchup is a great dipper too! This recipe will serve 6 as an appetizer, approximately 4-5 fries per person.

To make zucchini fries:

Made these yesterday for my family! Wow they were so good! And your ranch dressing is dynamite.

Lights out. The most delicious recipe I've ever made. I used gluten free ingredients and it was a home run. My family made me print it so I'd never lose it lol. Thank you so much!!

Omg these were so good my kids and well the whole family, loved them. I will be making these again and again!

This is the third time we’ve made these so I thought I should comment. Truly delicious thank you

Wow definitely making these again holy cow were they tasty! Thank you for sharing

This recipe is a keeper, amazing! Kids gobbled them up

Wow! These were incredible. My family loved them. Great way to use up that excess zucchini!

So much flavour. Enjoyed then so much we're already planning when to make them again

These are so amazing!everybody wants me to make them soon again

Such a fun snack for my family everyone really enjoyed them

You won't believe that these Crispy Zucchini Fries are baked in the oven! Paired with a creamy lemon herb dip, the easy side dish recipe will be the star of your next summer meal!

Crispy Zucchini Fries

zucchini (about 1 lb. total)

all purpose flour

milk

canola

Salt and pepper,

lemon juice

thyme

salt and pepper, to taste

Preheat oven to 450 degrees F. Brush a very large baking sheet (or two smaller baking sheets) with 3 tablespoons of oil. Set aside.

Cut zucchini in half lengthwise. You will not need to scoop the seeds from the very small zucchini, but if you’re using larger zucchini, cut the seeds out from the center. Slice zucchini into ¼-inch thick strips.

Place flour in a small dish. Whisk together milk and egg in a separate small dish. In a third small dish, toss together breadcrumbs and 3 tablespoons oil. Season the breadcrumb mixture with about ¾ teaspoon salt and a dash of pepper.

One at a time, dip zucchini strips in the flour, then in the egg mixture, and finally in the breadcrumb mixture. Use your fingers to press the breadcrumb mixture onto the zucchini.

Heat the prepared baking sheet in the hot oven for 5 minutes. Arrange the breaded zucchini in a single layer on the hot pas.

Bake until golden brown and crispy, about 16-20 minutes, flipping the zucchini halfway through.

While the zucchini is in the oven, whisk together all of the dip ingredients.

Serve zucchini fries with creamy dip!

These baked zucchini fries are loaded with flavor and a crispy parmesan topping. They make the perfect side dish for any meal. Plus, they&#x27;re healthy too!

Baked Zucchini Fries Recipe

zucchinis ((unpeeled, washed and dried))

olive oil

parmesan cheese

Kosher salt ((more

black pepper ((more

Zucchini (/zuːˈkiːniː/) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly a meter in length, but is usually harvested immature at 15–25 cm. In the British Isles, a fully grown zucchini is referred to as a marrow. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo....

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil for easy clean up and spray with non-stick spray.

Remove the ends of the zucchini and then slice in half. Then slice each half into 4-5 wedges. Place onto the baking sheet close together. Drizzle the olive oil over the top. Next mix the parmesan cheese, salt, garlic powder and pepper into a small bowl. Sprinkle over top of the zucchini. Bake for 15 to 20 minutes or until tender, flipping half way through. When you check on them, use a paper towel to absorb any extra liquid in the pan if needed. Broil for 3 minutes or until golden and crisp.

Remove wedges from oven and season with more parmesan, herbs salt and pepper if desired. Enjoy them while they’re hot! These are best served immediately.

https://content.jwplatform.com/videos/YneNmLsY.mp4

Baked Zucchini Fries - These baked zucchini fries are loaded with flavor and a crispy parmesan topping.

BAKED ZUCCHINI FRIES-HORIZONTAL-IHN

These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly side dish or appetizer.

Zucchini Fries

breadcrumbs

white whole wheat flour (or all-purpose flour)

Parmesan cheese

Nonstick cooking spray (olive oil oil

non-fat plain Greek yogurt

minced garlic (about 1 teaspoon)

Worcestershire sauce

Preheat

Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.

Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.

Combine

In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.

Toss

Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.

Bake

Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.

While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.

Ohhhhhhhhh my goooooodnesssssss! Erin, you are a culinary genius! You're my hero! These zucchini fries are absolutely amazing! Got a thumbs up from my hubby, and he went for seconds.
Your recipe is perfect, but I had to do a couple substitutions. Didn't have onion powder, so I smooshed some minced onion with mortar and pestle. Also, didn't have yogurt, so I substituted ranch dressing, and added the other ingredients (fresh basil muddled with M&amp;P also), and no salt or pepper added as the ranch was plenty salty. Success! I had some zucchini strips that didn't fit on the pan, and some eggwhites and panko, so I laid the zucchini in the bottom of a glass pie plate, piled the crumbs over all, added extra parmesan and drizzled EVOO, placed in oven for 20 minutes, yummy! I'm so glad I found your site!⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐💖😋😋😋💖

We didn’t care for these at all.  There is no need for the flour.  It overtook the taste which is quite obvious as there is more flour than breadcrumbs.  I’ve made zucchini fries with panko and grated parm which were much better.

This has been my go-to zucchini recipe since last summer! I take things one step further by putting the sticks in a collander and mix them with some salt before coating. I let them sit for a half hour so that more moisture is released, then rinse and pat dry. I also flash freeze them and pack into vacuum bags, and later reheat at 400 for 10-15 minutes. They do turn out slightly soggy, but the taste of summer in the middle of January during a blizzard just can't be beat! Thank you!

I would make this recipe again absolutely delicious

These were wonderful! I've never had much luck with breading anything. The instructions were perfect. My new oven has an air fry mode, so I thought I'd try it. They turned out great! I lowered the temp to 400 degrees, didn't cook quite as long, and skipped the 2nd dose of cooking spray. Definitely a keeper! Thank you, Erin.

Love love love this recipe.  The breading stayed on and the Basil Dip was perfect!  I'm gonna use it on sandwiches and other things.  This was my side for a bacon cheeseburger.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693585198/i9WwKmXmF.mp4

These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly, side dish or appetizer.

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