zucchini fries

The kids love these healthy Baked Zucchini Sticks! Perfect served with marinara for dipping.

Baked Zucchini Sticks

cooking spray

(7 oz each zucchinis, ends trimmed)

tsp kosher salt

black pepper (to taste)

bread crumbs

tbsp grated Pecorino Romano cheese

garlic powder

quick marinara sauce

Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside.

Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick.

In a small bowl, beat the egg whites and season with salt and pepper. In a medium shallow bowl, combine the breadcrumbs, Romano cheese, garlic powder and mix well.

Dip zucchini sticks into the egg whites then into the bread crumbs, a few at a time and coat well.

Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray with more oil on top. Bake for about 22-25 minutes, or until golden brown.  Serve with 1/2 cup marinara sauce for dipping if desired.

Baked Zucchini Sticks:

Preheat the air fryer 400F. Air fry in a single layer, in batches, 12 to 14 minutes, turning halfway until golden.

Air Fryer Zucchini Sticks

"Fried" Zucchini Sticks – kids and adults love them! Oven or air fryer (directions provided for both). Perfect served with marinara for dipping.

4 Freestyle Points • 154 Calories (1 whole zucchini per person)
https://www.skinnytaste.com/baked-zucchini-sticks-13-pts/

"Fried" Zucchini Sticks

These baked zucchini fries are breaded with almond flour and parmesan to create a crispy and delicious side dish! Serve with your favorite dipping sauce.

Baked Zucchini Fries

zucchini

almond flour (or almond meal)

parmesan cheese*

Italian seasoning

sea salt

Preheat oven to 425°F. Coat a baking sheet with cooking spray or line with parchment paper. In a small bowl, mix together almond flour, parmesan cheese, Italian seasoning and salt.

Slice each zucchini in half lengthwise and then slice each half into two 2 pieces widthwise. Slice each zucchini piece into 4-6 fries, trying to keep them all around the same size.

Dip a zucchini piece into the egg wash and shake any excess off before dredging into the almond flour parmesan mixture. Place coated zucchini fry onto prepared baking sheet and repeat with remaining zucchini pieces.

Place zucchini in the preheated oven and bake for 10 minutes. Flip and return to the oven. Bake for another 10 minutes, or until zucchini fries are crisp and golden brown. Remove from oven and serve immediately. They&#8217;re delicious on their own, but feel free to pair with your favorite dipping sauce.

I ran out of almond flour. Do you think this would taste good using walnut flour?

Made these tonight &amp; my husband couldn’t get enough! He didn’t even dip them, said he loved how tasty they were AS IS! If that isn’t satisfaction, I don’t know what is! Thanks for another winner, Brittany!

We loved these! They need no sauce and I never pass up an opportunity for a good dipping sauce.

https://content.jwplatform.com/videos/X6hM59kT.mp4

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.

all-purpose flour

eggs (, beaten)

panko bread crumbs

cheese

basil

oregano

salt (,

pepper

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

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!

This Air Fryer Zucchini recipe is so simple and only uses a handful of ingredients and is ready in no time. Crispy, crunchy, keto air fryer zucchini fries with no breading are the perfect side dish or snack to whip up when you need something quick and healthy! Perfect for satisfying those savory snack cravings and staying on your meal plan.

Air Fryer Zucchini

olive oil cooking spray

Parmesan cheese

Slice zucchini into fries by cutting it in half lengthwise, then cutting each half into quarters.  Cut the squash down the center so you have a long french fry type shape. 

Preheat airfryer to 400 degrees F.  

Place zucchini fries into a bowl, then coat with olive oil cooking spray.  Shake on some garlic powder and salt and mix them up to make sure they are evenly seasoned.  You can add a dash of pepper if you like it!

Using small tongs or a fork, place zucchini fries in a single layer in the air fryer. Then, if using cheese, sprinkle directly onto the fries.  Air Fry for 8-10 minutes or until zucchini is tender and the cheese is crispy!

Zucchini fries oven baked with Japanese panko bread crumbs and Parmesan cheese. Serve these crispy zucchini French fries with ranch dressing as a healthy and low calorie snack.

Parmesan Zucchini Fries

zucchinis

eggs

Ranch dressing

Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.

In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs.

Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.

Bake, rotating sheets and turning the zucchino fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647939831/of2s6bi7wdgvd8ffnbf0.mp4

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.

zucchini (1.69)

eggs (0.39)

panko breadcrumbs (0.50)

Parmesan (0.36)

Italian seasoning (0.30)

Tbsp all-purpose flour (0.04)

pizza sauce (for serving) (0.50)

Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside.

Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt.

Add the sliced zucchini to a large bowl. Sprinkle the all-purpose flour and remaining ¼ tsp salt over the zucchini. Toss the zucchini until they are evenly coated in flour.

Place wire cooling racks over a large baking sheet to lift the zucchini pieces and allow airflow underneath. Bread the zucchini slices by briefly dipping them in the whisked egg, letting the excess run off, then coating them in the panko-Parmesan mixture.

Place the breaded zucchini on the wire racks with a small amount of space between each piece to allow for airflow.

Bake the breaded zucchini fries for 20 minutes, or until they are golden brown and crispy.

Serve immediately with pizza sauce for dipping.

Followed exact recipe. Best thing I've ever made with zucchini.

These are really good. We don't have a wire rack so we just flip them half way through cooking. They turn out perfectly. Do you have any tips for reheating them? Because storing them in the fridge makes them a bit soft and soggy. Trust me, don't reheat them in the microwave 😅

thank you for sharing baked zhukinni fries.

These are delicious! I made the recipe as described and served the fries with a jarred marina sauce. Thanks so much!

Fantastic! I actually put these in a sandwich with mozzarella cheese and chunky tomato sauce. Sooo good.

 Was looking for different ways to use zucchini and I'm always somewhat sceptical when it comes to zucchini, but these were good !!  I added a bit more Parmesan and Seasoning to the mix.  My family enjoyed them and I got the okay to make then again.

I made these last night and they turned out great!  Thanks for the recipe.

I only had one rack and so I baked half of them directly on the foil.  I liked them better that way - the cheese got crispy and delicious!  But both pans were excellent and were a hit with my guests.

Yum! Thanks.  Add them. Loved them. Felt zero guilt eating them! 

Fantastic recipe and step by step images! We love it so much that we included it in a recipe roundup of our favourites. It links back to this page so that others can come and visit. Great job.

http://cookerynation.com/crunchy-breaded-recipe-roundup/

Cheesy Parmesan Crusted Zucchini Fries are crispy, crunchy and totally kid friendly.

Zucchini Fries Recipe

canola oil

low fat buttermilk

parmesan cheese

Pour the 1/2 cup of oil into a large skillet and add the garlic clove.  Heat the oil over medium heat until the garlic is golden brown.  Using a slotted spoon, remove the garlic and discard.

While the oil is heating, whisk together the flour, salt and pepper in a shallow bowl.  Pour the buttermilk into a separate shallow bowl.

Whisk together the panko and cheese in a third shallow bowl.  Dredge the zucchini in the flour, then the buttermilk and panko mixture.

Carefully place the zucchini in the oil.  Repeat with the remaining zucchini being careful not to overcrowd the pan.  Work in batches if necessary.

Once the zucchini is golden brown, carefully flip over.  If the zucchini is becoming too brown, turn the heat down.

When all sides of the zucchini are golden brown, transfer to a wire rack using tongs.  (If you&#x27;re running out of oil, add the remaining 1/2 cup)

Serve immediately.

https://www.youtube.com/watch?v=Q7QIB3DvTms

Use up your summer zucchini and make these easy CRISPY Parmesan Zucchini Fries in minutes!
--------------------------------------FULL RECIPE BELOW--------------------------------------------
Ingredients
▢1 cup canola oil
▢1 garlic clove
▢4 small zucchini, cut into 1/2 inch strips (to resemble fries)
▢1 cup all purpose flour
▢1/2 teaspoon kosher salt
▢1/2 teaspoon fresh ground pepper
▢1 cup low fat buttermilk
▢1 1/2 cup panko bread crumbs
▢1 cup finely grated parmesan cheese

Instructions 
Pour the 1/2 cup of oil into a large skillet and add the garlic clove. Heat the oil over medium heat until the garlic is golden brown. Using a slotted spoon, remove the garlic and discard.
While the oil is heating, whisk together the flour, salt and pepper in a shallow bowl. Pour the buttermilk into a separate shallow bowl.
Whisk together the panko and cheese in a third shallow bowl. Dredge the zucchini in the flour, then the buttermilk and panko mixture.
Carefully place the zucchini in the oil. Repeat with the remaining zucchini being careful not to overcrowd the pan. Work in batches if necessary.
Once the zucchini is golden brown, carefully flip over. If the zucchini is becoming too brown, turn the heat down.
When all sides of the zucchini are golden brown, transfer to a wire rack using tongs. (If you're running out of oil, add the remaining 1/2 cup)
Serve immediately.


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00:00 Introduction
00:45 Ingredients
01:06 Prepping the Dredging Area
03:00 Cutting Method
04:14 Breading the Zucchini
05:16 Frying the Zucchini
07:02 Taste Test- Thanks for Watching!

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