Easy Zucchini “Fries”

Crispy on the outside and tender in the middle, these Zucchini “Fries” are a really delicious way to serve zucchini. Pair with a favorite dipping sauce to make them even yummier.

Zucchini Fries

When it’s high zucchini season, I am looking for all of the ways to use it up. And at other times of the year, I often just crave an option besides Chocolate Zucchini Muffins and Zucchini Cake, which we of course love! But having a go-to savory option has been really helpful in rounding out family meals. And I love how textured these roasted zucchini fries are…and how well they pair with our favorite dipping sauces.

(You may also like my Zucchini Tots.)

These are a great BLW food, an easy side for dinner, or a delicious snack eaten right off of the baking tray (which often happens when I make them…they turn into an appetizer since they don’t quite make it to the table!)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this easy zucchini recipe.

• Zucchini: I typically use regular green zucchini squash for this recipe. You can swap in yellow summer squash, which cooks nearly identically, if that’s what you have on hand.
• All-purpose flour: A little flour in the coating helps absorb any lingering moisture in the zucchini and adds to the crunchiness.
• Panko-style Italian-flavored breadcrumbs: Panko-style breadcrumbs are larger pieces than traditional and bake up to be crunchier, which is delicious.
• Parmesan cheese: Grated Parmesan cheese adds saltiness and flavor to the dish.
• Eggs: Eggs help the batter adhere to the zucchini sticks. If you can’t do eggs, you can use a liquid egg replacer or vegan mayonnaise.
• Ketchup, sour cream, warmed marinara sauce or pizza sauce or other desired dip (optional)

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and the timing.

1. Trim the ends off of the zucchini. Cut into finger-size sticks. Rest onto a paper towel while you do the next two steps.
2. Add the eggs to a wide shallow bowl and beat lightly with a fork. Add the flour, breadcrumbs, Parmesan, and salt to a separate wide shallow bowl. Mix lightly.
3. Working with a few at a time, add the zucchini to the eggs. Transfer into the flour mixture and turn to coat. Place onto the prepared baking sheet and repeat to finish the rest of the zucchini.
4. Spray with olive oil spray, optional. Bake until lightly browned and crispy. Serve warm with desired dip.

What to Serve with Zucchini Fries

These are great as an easy side dish for a family meal, and they pair well with these dishes:

How to Store

These are best served right after making. To reheat from leftovers, place onto a parchment-paper-lined baking tray and warm in a 375 degree oven for 4 minutes. Or in the Air Fryer for 2-3 minutes.

Best Tips for Success

• Serve with ketchup, sour cream, warmed marinara sauce or pizza sauce or other desired dip.

• Use gluten-free panko and gluten-free flour mix as needed.

• Use mayo or vegan liquid eggs to make these egg-free.

• Use nutritional yeast in place of parmesan if needed to make these dairy-free.

• Swap in yellow summer squash for the zucchini to vary this idea.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 425 degrees F. Line a rimmed baking pan with parchment paper.

• Trim the ends off of the zucchini. Cut into finger-size sticks, about ½ inch thick. Rest onto a paper towel while you do the next two steps.

• Add the eggs to a wide shallow bowl and beat lightly with a fork.

• Add the flour, breadcrumbs, Parmesan, and salt to a separate wide shallow bowl. Mix lightly.

• Working with a few at a time, add the zucchini to the eggs. Turn to coat, then lift out with a fork to allow any excess egg to drip off. Transfer into the flour mixture and turn to coat. Place onto the prepared baking sheet and repeat to finish the rest of the zucchini.

• Spray with olive oil spray, optional. Bake for 18-20 minutes, or until lightly browned and crispy. Serve warm with desired dip.

• (You can also cook in an Air Fryer at 375 degrees F for 10-12 minutes.)

• These are best served right after making. To reheat from leftovers, place onto a parchment-paper-lined baking tray and warm in a 375 degree oven for 4 minutes. Or in the Air Fryer for 2-3 minutes.
• Serve with ketchup, sour cream, warmed marinara sauce or pizza sauce or other desired dip.
• Use gluten-free panko and gluten-free flour mix as needed.
• Use mayo or vegan liquid eggs to make these egg-free.
• Use nutritional yeast in place of parmesan if needed.
• Swap in yellow summer squash for the zucchini to vary this idea.

Calories: 149kcal, Carbohydrates: 17g, Protein: 9g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 516mg, Potassium: 450mg, Fiber: 2g, Sugar: 4g, Vitamin A: 485IU, Vitamin C: 26mg, Calcium: 120mg, Iron: 2mg