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Okay, confession time: I never thought I’d love zucchini this much. I mean, it’s zucchini — mild, green, a little boring on its own. But turn it into fries? Game changer. Crispy on the outside, soft and savory in the middle… and honestly? It’s kind of addictive. I made a batch “just to test” the recipe and ate half of them standing at the stove. No shame.
If you’re like me and always looking for a snack that feels indulgent but isn’t deep-fried and covered in regret, these are a good one to keep in your back pocket.
Why You’ll Love These
Crispy and golden without all the oil and fuss
Easy to make, even on a random Tuesday night
Uses ingredients you probably already have
Pairs with any dip (and dipping is half the fun, let’s be honest)
A sneaky way to get in more veggies — even the kids might be fooled
What You’ll Need
Zucchini – 2 to 3 medium ones. Look for firm ones, not mushy.
Breadcrumbs or panko – I like panko for extra crunch, but regular works just fine.
Parmesan – Freshly grated is best if you’ve got it, but I’ve used the canned stuff in a pinch and survived.
Eggs – Just a couple, to help everything stick.
Seasonings – Garlic powder, oregano, salt, pepper… maybe a pinch of paprika if you’re feeling bold.
Bonus points if you have Italian seasoning or some fresh parsley to toss in the mix.
Let’s Make Some Zucchini Fries
1. Preheat your oven
425°F is the sweet spot. Hot enough to get them crispy, not so hot that they burn.
2. Cut your zucchini
Wash and slice into fry-shaped sticks. Try to keep them even-ish in size so they bake evenly.
3. Set up your dredging stations
In one bowl, beat 2 eggs.
In another, mix 1 cup breadcrumbs (or panko), ½ cup Parmesan, and your seasonings. I use 1 tsp garlic powder, 1 tsp oregano, ½ tsp salt, and a little black pepper.
4. Dip and coat
Dip each zucchini stick into the egg, then roll it around in the breadcrumb mix. Give it a little press so the coating sticks. This part is a bit messy but kinda fun too.
5. Line them up
Place coated sticks on a parchment-lined baking sheet. Space them out so they crisp up instead of steaming.
6. Bake
20–25 minutes, flipping halfway through. They’re done when they’re golden and crunchy on the outside.
7. Cool just a bit, then serve
Give them 2-3 minutes to cool so they’re not lava-hot, then serve with your favorite dip.
Dipping Sauce Ideas
Marinara (classic, always a win)
Ranch (don’t knock it until you try it)
Garlic aioli (fancy-ish and totally worth it)
Sriracha mayo (if you like a little heat)
Leftovers & Reheating
Fridge: Store in an airtight container for up to 2 days
Reheat: Oven at 400°F for 5–8 minutes. Microwave? Eh, they get soggy.
Freezing tip: Bread them first, freeze in a single layer. When ready to bake, pop ‘em in straight from the freezer — just add a few extra minutes.
Variations
Spicy version: Add a pinch of cayenne or crushed red pepper to the coating
Low-carb option: Sub in almond flour or pork rinds
Vegan-friendly: Use plant-based egg replacement and vegan parm (or nutritional yeast!)
Herby: Toss in some chopped parsley, thyme, or basil for a fresh twist
Final Thoughts
These zucchini fries are one of those recipes that surprise people. They’re crispy, flavorful, and make zucchini feel like the cool kid for once. I’ve made them for parties, late-night snacks, even brunch once (they were a hit next to eggs and toast).
Give them a try and make them your own — switch up the dip, spice them how you like, or just eat them straight off the tray like I do half the time. No judgment here.
Baked Zucchini Fries
Ingredients
- 2 medium zucchini sliced into sticks
- 2 eggs beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- cooking spray optional, for crisping
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut zucchini into fry-sized sticks, keeping them uniform for even baking.
- In one bowl, beat the eggs. In a second bowl, mix panko, Parmesan, garlic powder, oregano, salt, and pepper.
- Dip each zucchini stick into the egg, then roll in the breadcrumb mixture, pressing lightly to adhere.
- Arrange coated sticks in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Let cool for 2–3 minutes before serving with your choice of dipping sauce.