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Baked Zucchini Fries

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A healthier version of classic fries, these baked zucchini fries are crispy, delicious, and perfect for snacking or as an appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Zucchini Preparation
  • 2 medium medium zucchinis Choose firm, slightly glossy zucchinis for the best texture.
Coating Mixture
  • 1 cup breadcrumbs (panko or regular) Use panko for extra crunch.
  • 1/2 cup grated Parmesan cheese Swap with mozzarella or cheddar for variation.
  • 1 teaspoon garlic powder Optional: add paprika or Italian seasoning for extra flavor.
  • 1 teaspoon salt For a lower-sodium option, reduce added salt and rely on the Parmesan.
  • 1/2 teaspoon black pepper
  • 2 large eggs Beat lightly; ensure zucchini sticks are dry before dipping.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat and spray lightly with oil.
  2. Trim the zucchini ends and cut each into sticks about 3 inches long and 1/2 inch thick. Pat dry thoroughly with paper towels.
Coating
  1. Beat the eggs in a shallow bowl. In another shallow bowl, combine breadcrumbs, Parmesan, garlic powder, salt, and pepper. Mix well.
  2. Working in batches, dip each zucchini stick into the egg, letting excess drip off, then press into the breadcrumb mixture so it adheres.
  3. Place coated sticks on the prepared baking sheet with a little space between them.
Baking
  1. Lightly spray the tops of the coated zucchini with cooking oil spray. Bake for 12–15 minutes, turning once halfway, until golden and crisp.
Serving
  1. Remove from oven and let rest 1–2 minutes. Serve immediately with your favorite dips.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 2g

Notes

For dairy-free, omit the Parmesan and boost spices. Store leftovers in an airtight container for up to 3–4 days. Re-crisp in a 375°F (190°C) oven before serving.
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