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Lately, I’ve been on a mission to get my kids to eat more veggies. It’s such a struggle at times, but these baked zucchini fries have been a real lifesaver. They’re coated in crispy Panko breadcrumbs and baked in the oven, so they crunch like fries. Plus, they’re seasoned with Parmesan cheese and Italian seasoning…what’s not to love? They’re super simple to make and one tasty way to get my kids to enjoy their veggies!
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Pin ItEasy Baked Zucchini Fries
It finally happened…my kids stopped asking for fries with every meal! I have to credit these baked zucchini fries, which have been a staple at my house for as long as I can remember. They’re crispy, crunchy, and so much healthier than deep-fried French fries.
I simply coat these roasted zucchini sticks in a cheesy breadcrumb coating to make them just as addictive as any French fry!
Tips for Beginners
- I prefer not to peel the zucchini, as I love the pop of color that the skin adds. If you have picky eaters who refuse to eat anything green, then by all means peel them!
- Cut the zucchini into similar-sized pieces. This way, they will cook through evenly.
- Pat the zucchini dry before coating them in the flour. This will help them get nice and crispy when they are baked.
Baked Zucchini Fries Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- ¾ cup panko breadcrumbs
- 2 oz. Parmesan cheese finely grated
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 large eggs lightly beaten with 1 tablespoon water
- 2 medium zucchini cut into wedges and patted dry
- 3 tbsp all-purpose flour
- 1 tsp minced fresh parsley for garnish
Instructions
- Preheat the oven to 450°F. Drizzle the olive oil onto a large baking tray and brush it to spread it out.2 tbsp extra-virgin olive oil
- Stir together the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper in a shallow bowl.¾ cup panko breadcrumbs, 2 oz. Parmesan cheese, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp kosher salt, ¼ tsp ground black pepper
- Beat the eggs and water in a separate shallow bowl.2 large eggs
- Add the zucchini wedges and flour to a gallon-sized Ziploc bag. Zip the bag to close it, and gently shake to coat the zucchini with flour.2 medium zucchini, 3 tbsp all-purpose flour
- Take a zucchini wedge and shake off any excess flour. Dip it in eggwash, and then in the panko mixture to coat. Place it on the prepared baking tray. Continue until all the zucchini wedges are coated and arranged in a single layer on the tray.
- Bake the zucchini until it’s golden on both sizes, about 20 to 25 minutes, flipping once halfway through.
- Serve the zucchini warm garnished with parsley. If desired, serve it with marinara sauce or ranch dressing for dipping.1 tsp minced fresh parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Zucchini Baked Fries Step by Step
Get the oven going and prepare a baking sheet: Preheat the oven to 450°F. Drizzle 2 tbsp of olive oil onto a large baking tray and brush it to spread it out.
Prepare the coating: Stir together ¾ cup panko breadcrumbs, 2 oz. Parmesan cheese, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp kosher salt, and ¼ tsp ground black pepper in a shallow bowl.
Beat the eggs: Beat the 2 eggs with 1 tbsp water in a separate shallow bowl.
Coat the zucchini in flour: Add 2 zucchini and 3 tbsp flour to a gallon-sized Ziploc bag. Zip the bag to close it, and gently shake to coat the zucchini with flour.
Dip in egg wash: Take a zucchini wedge and shake off any excess flour. Dip it in egg wash, and then in the panko mixture to coat. Place it on the prepared baking tray. Continue until all the zucchini wedges are coated and arranged in a single layer on the tray.
Bake: Bake the zucchini until it’s golden on both sizes, about 20 to 25 minutes, flipping once halfway through.
Serve: Serve the zucchini warm, garnished with parsley. If desired, serve it with marinara sauce or ranch dressing for dipping.
How to Store
These crispy baked zucchini fries are best served as soon as they are made, as the breadcrumbs do start to soften after a while. If you have leftovers, they will keep for around 3 days in the fridge or 3 months in the freezer. Reheat them at 420°F for 5-10 minutes.
Serving Suggestions
I love to dip these zucchini fries in marinara sauce or ranch, but they also work great with main meals as a lower-carb and veggie replacement for fries. My kids like them with air fryer chicken nuggets and grilled burgers, and I like them with this honey garlic salmon!
