Alright, let me just get it out there: I was a total skeptic about zucchini fries for ages. I mean, come on, fries are made from potatoes and that’s just how it is, right? But last summer—somewhere between too many takeout orders and my garden spitting out more zucchini than I knew what to do with—I gave these crispy baked zucchini fries a go. And honestly? My whole opinion changed. Now, whenever I need a quick snack (or frankly just want to distract the kids from detecting that there are vegetables on the table) I whip these up. There was one Saturday I made them three times in a row because my neighbor “just popped in”—which, yeah, is code for “feed me.” Classic.
Why I Keep Coming Back to This (Zucchini!)
I make these when it’s so hot even my oven seems to sigh, because they come together fast and don’t make the whole kitchen feel like a sauna. My family goes a bit wild—they’ll ask for seconds and then pretend they’ve never seen zucchini before in their lives. I love that you don’t have to babysit them, no deep fryers or vats of oil. Plus, Parmesan just makes everything feel a tad fancier. (And if you mess it up a bit? Eh, they’re still delicious with extra dip!) The only hassle is sometimes I run out of panko right when I need it. Story of my life.
Here’s What You’ll Need—Or Kinda Need
- 2 medium zucchinis (cut into fry-ish shapes—if they’re massive, maybe just use one; frankly, any size does the trick)
- 1 cup panko breadcrumbs (sometimes I use regular breadcrumbs, or even crushed cornflakes when I’m in a bind)
- 1/2 cup freshly grated Parmesan (honestly, my grandmother swears by Grana Padano, but I use whatever’s in the fridge. Pre-grated works if you’re in a rush)
- 2 eggs
- 1/4 cup flour (rice flour for the gluten dodgers. Or just skip if you’re adventurous—I’ve done it once; fries were a bit floppy, but still good)
- 1/2 teaspoon garlic powder (or onion powder—whichever bottle is closest)
- Salt and black pepper to taste
- Olive oil spray or a drizzle if you can’t be bothered with a spray
How I Usually Throw These Together
First things first: crank up your oven to 425°F (220°C). Then, line a baking sheet with parchment paper—unless you like scrubbing sticky cheese forever. (I used foil once; cleanup was not fun.)
Cut your zucchini into sticks. Not too thin, not too chunky; think of the way chips at the local chippy look—some more wonky than others is totally fine.
Set up three bowls (or, if you hate dishes, three plates work—just be careful with spilling):
- One with flour, salt, and pepper mixed in.
- Another with the eggs, beaten together—nothing fancy; I use a fork.
- Third bowl: panko, Parmesan, and garlic powder all tossed together. Don’t stress if it clumps a bit, it’ll work out.
Coat each zucchini stick in flour (shake off the excess—unless you love floury hands), dunk it in the egg, then really press it into the panko-Parmesan mix so it gets a good crust.
Arrange them in a single layer on the prepared tray. Don’t cram too many—crowding = sadness and sogginess. Spritz them with a bit of olive oil, or drizzle if you don’t have a spray bottle. I sometimes sneak one and eat it raw at this stage—don’t judge!
Bake for 20–25 minutes, flipping them halfway. They’re done when the edges are golden and your kitchen smells like an Italian restaurant with better parking.
A Few Notes (Because I’ve Messed Up Before!)
- If you skip the oil, they just don’t crisp up as much—so don’t.
- I’ve tried baking at 400 instead of 425. It works, but they don’t brown as nicely.
- If your zucchini’s really watery, pat it dry with a tea towel first or you’ll think you made tempura by accident.
Variations That Sometimes Work (And Sometimes Don’t)
- Swap the Parmesan for pecorino—super sharp, almost too much, but maybe that’s just me.
- Add chili flakes or smoked paprika to the panko if you want a bit of a kick.
- I once tried almond flour instead of regular flour—didn’t love that. The fries were a bit sad and tasted like health food, which, well, wasn’t what I was going for.
What You’ll Need—And What To Do If You Don’t Have It
- Baking sheet (or even an oven-safe skillet works if you’re in a pinch, just crowd them less)
- Parchment paper—but I’ve definitely used a greased tray after running out; just be prepared to soak it after
Keeping Them Fresh (If You Manage To Have Leftovers)
They’ll keep in an airtight container in the fridge for about 2 days, but honestly, in my house they rarely last the night. Reheat them in the oven so they crisp up again—microwave? Nah, they go a bit limp.
How I Like To Serve ‘Em
Big plate in the middle, everyone grabs their own. I stick a pot of marinara in the center if I’m feeling fancy—sometimes ranch if that’s more the mood. One time, we had them with a good homemade hummus and it was brilliant. Lately we serve them with whatever dips I can wrangle from the fridge (is ketchup ever not an option?)
Hard-Earned Pro Tips (Mistakes Made So You Don’t Have To)
- Don’t rush the breading. I tried shortcutting it one night—just tossing everything in a bag—and it was a mess. Fries kind of naked. Not recommended.
- Actually, I find it works better if you press the coating on a bit, don’t just toss and hope for the best.
FAQs—Because Friends Always Ask Me Stuff
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Can I make these in the air fryer?
No question—absolutely! Drop the temp to 400, cook in batches for about 10–12 minutes (shaking halfway). Crispier, if anything. Check this easy guide for more details. -
How do I make them gluten-free?
Just use gluten-free panko or even crushed up Rice Chex. And swap the flour for cornstarch or rice flour. Easy peasy. -
What if my fries are soggy?
Probably the zucchini was too wet (or maybe crowded on the tray). Try patting them drier next time, and give them more space. -
Are these really as addictive as you say?
Yes. Actually, don’t say I didn’t warn you—you might eat half before anyone else notices.
Alright, if you’re still with me—congrats, you now know how to make zucchini into something that vanishes faster than you’d ever expect. And if your family is suspicious of green things, well, maybe bribe them with extra dip. (Oh, here’s one last thing: if you want to see a super pretty version, check out this Half Baked Harvest post. They’re, like, magazine-level good looking!)
Give these a go and let me know if you come up with a topping that beats Parmesan. I’m all ears—and always hungry.
Ingredients
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
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2Slice zucchinis into fries about 1/2-inch thick.
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3In a shallow bowl, whisk the eggs. In another bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
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4Dip each zucchini fry first in the egg, then coat evenly in the Parmesan-breadcrumb mixture. Arrange in a single layer on the prepared baking sheet.
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5Lightly spray zucchini fries with cooking spray. Bake for 22-25 minutes, flipping halfway, until golden and crispy.
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6Serve warm with your favorite dipping sauce.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
14 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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