baked zucchini fries

$2.73 recipe / $0.55 serving

Okay, I know that every food blogger and their mother has posted a recipe like this, but there’s a reason for that…


These baked zucchini fries have been on my “to cook” list for almost the entire three years that I’ve been blogging, and my only regret is that I didn’t try them sooner. They’re tasty, light, and totally addicting! I would be completely content eating them plain, but I just happened to have made a fresh batch of slow cooker marinara, so I used that as a dipping sauce. Besides, I’m the type of person that will use any excuse to eat marinara sauce, and these zucchini fries are probably the most healthy vehicle you could find (aside from just eating it plain like a soup… which I may or may not have done).

I used panko bread crumbs because I like their light, airy texture and because I can buy them quite inexpensively from the bulk bins at Whole Foods. If you don’t have them available to you at a decent price, you can certainly use regular bread crumbs instead.

One thing you should know is that these fries will not stay crispy after refrigeration or upon reheating… but that’s not to say that they aren’t still totally delicious! I’ve been enjoying mine all week regardless of their texture.

Baked Zucchini Fries

Baked Zucchini Fries

5.0 from 4 reviews
baked zucchini fries
Prep time
Cook time
Total time
Total Cost: $2.73
Cost Per Serving: $0.55
Serves: 5
  • 1 lb. zucchini squash $1.69
  • ¼ cup all-purpose flour $0.04
  • ⅛ tsp salt $0.01
  • 1 cup panko bread crumbs $0.35
  • ¼ cup parmesan cheese $0.24
  • 1 Tbsp Italian seasoning blend $0.15
  • 1 large egg $0.25
  1. Rinse and dry the zucchini. Cut the ends off and then cut each one into strips, approximately ⅓ inch thick.
  2. Place the zucchini strips on a large zip top bag and add the flour and salt. Shake the bag to coat the zucchini in flour. In a wide, shallow bowl combine the panko bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. In a second wide, shallow bowl, whisk a raw egg with about 1 Tbsp of water until fairly smooth.
  3. Begin to preheat your oven to 425 degrees. Cover a baking sheet with foil and then place two wire cooling racks over top. One by one, take the flour coated zucchini strips and dip them in the egg and then the seasoned bread crumb mixture. Place the breaded zucchini on the wire cooling racks. The wire racks keep the zucchini up off of the baking sheet and allows hot air to circulate underneath, which will prevent soggy bottoms. Also make sure there is a small amount of space between each strip to allow circulation.
  4. Once all of the zucchini strips are breaded, bake them for approximately 15 minutes or until they are a medium golden brown color. Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.

Baked Zucchini Fries

Step By Step Photos

whole zucchiniThe zucchini I got from the store just happened to be small and slender, which is perfect for cutting into fries. I started out with a pound and a half but quickly realized that it was too much, so I ended up only using four of these.

cut zucchiniCut the zucchini into thin strips. Try to make the strips as uniform as possible.

coat in flourPlace the zucchini strips in a large zip top bag and add the flour and salt. Shake it up to coat.

seasoned breadingMake the seasoned breading by combining the panko bread crumbs, parmesan cheese, and Italian seasoning blend in a wide, shallow bowl. Stir to combine.

breading stationsIn another bowl, whisk one egg with about 1 Tbsp of water. The water helps break up the clumpiness of the egg, which will make dipping easier. One by one, take the flour coated zucchini strips, dip it in the egg, and then coat with the seasoned breading.

breaded zucchiniAs you coat the zucchini strips, place them on a baking sheet with a wire cooling rack placed on top. This allows the bottom side of the strips to cook and get crispy instead of trapping moisture and getting soggy.

baked zucchini sticksBake the sticks in a preheated 425 degree oven for about 15 minutes or until golden brown. Mine took a little closer to 20 minutes, but start keeping an eye on them around 15 minutes. Every oven is different and the cooking time will also vary quite a bit with the size of the zucchini strips.

baked zucchini friesServe warm, either plain or with a dipping sauce like marinara or ranch dressing.

baked zucchini friesSO GOOD.


  1. Ariel says:

    Do you think you could freeze these before you bake them off? I’d like to make a big batch and just pull out the ones I will then bake and eat. Has anyone tried this?

    • I don’t think that would work out well with this recipe because zucchini are a high moisture vegetable and high moisture vegetables tend to get mushy upon thawing. The plant cells burst when the water in them freezes, then it seeps out once thawed. So you’d probably end up with watery, mushy fries. :(

  2. Mamma Witcher says:

    Yum, Yum, YUM!!! Like you, these have been on my “to cook” list for a long time and finally was inspired to try them last night. The whole family enjoyed them – my 7 y/o daughter asked for seconds! I cut the “fries” in half for the kids’ sake. I am slow in nature (plus I cut them in half), so the dipping in egg and bread crumb step added more a few minutes to prep time. Easy to follow recipe, THANK YOU for sharing!

  3. Lillet says:

    Came across this recipe on pinterest! Made it tonight and it was yum-o!

  4. I’m going try this recipe this week but would like to know the recipe for the slow cooker marinara sauce. Thanks!

  5. Julia says:

    five stars

  6. Julia says:

    These were amazing! Everyone scarfed them! Genius!

  7. Barbara says:

    I would like to try this recipe as an appetizer for Thanksgiving, but with all the cooking I need to do I was wondering if I could make them in advance and just reheat the next day? Can’t wait to try them and thanks for the great recipe.

    • No, unfortunately this is not one that can be cooked ahead of time and then reheated. Like regular fries, they get very soft very fast, so you definitely want to eat them right after cooking. :)

  8. Made them last week making today so very good and easy love them

  9. try dipping these in prepared horseraddish mixed with a little lite mayo

  10. my daughter made these and we dipped them in ranch dsg. so good, I almost couldn’t eat my chicken. I wanted more of these. very good

  11. Helen says:

    Tried these tonight and they were fabulous. Will definitely make again and again.

  12. I tried these tonight. I will make these again only next time… I’ll use more salt and cook a wee bit longer. Otherwise, delicious!

  13. Anonymous says:

    thanks for sharing.

  14. Unfortunately, this one didn’t really work for us. I thought they were kind of tasteless and definitely needed more salt — and I had used a little more than what was called for. I also increased the cooking time as a commenter above mentioned. But this is the first dud I’ve experienced from this site, so it’s hard to complain too much, haha. Maybe I can tweak it to work for us ;-)

  15. Anonymous says:

    This recipe is YUMMY! Thank you!!

  16. Sorry I can’t rave about this recipe like everyone else did…I thought they were pretty good…but probably not a keeper recipe for us (Sad to say, my kids were not impressed–even my zucchini-lover son.) A few notes (the point of my comment): I felt they needed more oven time than listed to get the zucchini past the crunchy stage. Also, most importantly, if you’re omitting the Parmesan cheese (as I did), they need more salt.

  17. Bomster says:

    These things are incredible! Really, after trying them last weekend I was awfully tempted to cook nothing but these for the rest of the week. It really took some effort to decide on other meals.

  18. Just made these tonight and they were amazing. It was so hard to share them with my husband as I wanted to eat them all.

  19. I just made these for my “We Don’t Like Vegetables” nephews. Not only did they eat them, they had seconds. My veggie loving self enjoyed them as well. I have no guilt in making these fries for my nephews. Very nice recipe and super easy. The boys had fun shaking the zucchini in the bag. Thanks for sharing this!

  20. Anonymous says:

    I tried this recipe with the panko/parmeasan/italian seasoning mix and another time with italian style breadcrumbs/parmeasan. The panko and italian seasoning mix turned out much better mainly because it had a lot more flavor than the pre-mixed italian style breadcrumbs. Excellent side dish!

  21. cindy says:

    YAY, I don’t have to do my late-night runs to Carls Jr. anymore! Thanks, Beth. I crave fried zucchini at least once a month. This is not only healthier, but gives me a reason to use that “LePresse” cutting gadget that I got from an infomercial like 10+ years ago. My favorite dipping sauce for these is Bleu Cheese dressing.

  22. Michelle says:

    I made these last night to go along with our grilled chicken sandwiches and they were delicious. 15 minutes is too long in my oven, but they were so good. My kids used regular ketchup instead of the marinara sauce.

  23. I made these as the appetizer for an italian dinner last night. My boyfriend ate so many he could barely eat the amazing pasta and pine nut/garlic broccoli I made ha! they were delicious, I used a hot and Spicy vodka sauce for dipping, soo good! thanks!

  24. I made these as the appetizer for an italian dinner last night. My boyfriend ate so many he could barely eat the amazing pasta and pine nut/garlic broccoli I made ha! they were delicious, I used a hot and Spicy vodka sauce for dipping, soo good! thanks!

  25. I just love Zucchini. Thank you for the wonderful pictures. Mouthwatering!

  26. Zucchini and summer. Got to love them both. GREG

  27. Michelle says:

    These look delicious. I can’t wait to try them.

  28. I’ve been meaning to try zucchini fries – these look awesome! On my list to try :)

  29. These look so delicious! Great idea! Maybe I can even get my husband to eat them ;)

  30. you know, I’ve been meaning to make some baked onion rings–maybe I should make a big tray of zucchini fries along with the onion rings and have a tasty crispy snacky feast!

  31. This is an awesome base and I love that you can improvise super easy with ingredients you have around. I halved the panko bread crumbs (mainly because I didn’t have enough) and added corn meal. I also did not have Italian seasoning so I did a mixture of Garlic Salt, oregano, basil, cayenne for a little kick.

    Another idea would be curry added to the mixture and raita to dip :)


  32. YUM. These look awesome. I’m always on the lookout for other ways to use the zucchini from my CSA!

Speak Your Mind


Rate this recipe: