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!
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.
What’s in This Baked Zucchini Fries Recipe?
- Breadcrumbs: Panko breadcrumbs make these fries extra crispy.
- Cheese: Finely grated Parmesan cheese adds extra crunch and flavor!
- Seasonings: Italian seasoning, garlic powder, and onion powder add classic Italian flavor to these fries.
- Eggs: Help the seasonings and breadcrumbs stick to the zucchini.
- Zucchini: A great healthy alternative to potatoes. I used 2 medium zucchini for this recipe.
- Flour: All-purpose flour helps the egg stick to the zucchini and absorbs any extra moisture.
- Parsley: Fresh parsley makes a colorful and tasty garnish!
Tips for Success
- 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 to get nice and crispy when they are baked.
How to Store and Reheat
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 low-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!
Baked Zucchini Fries Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¾ cup Panko breadcrumbs
- 2 ounces Parmesan cheese finely grated
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ ground black pepper
- 2 large eggs lightly beaten with 1 tablespoon water
- 2 medium zucchini cut into wedges and patted dry
- 3 tablespoons all-purpose flour
- 1 teaspoon minced fresh parsley for garnish
Instructions
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Preheat the oven to 450°F. Drizzle the olive oil onto a large baking tray and brush it to spread it out.2 tablespoons extra-virgin olive oil
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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 ounces Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt, ¼ ground black pepper
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Beat the eggs and water in a separate shallow bowl.2 large eggs
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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 tablespoons all-purpose flour
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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.
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Bake the zucchini until it’s golden on both sizes, about 20 to 25 minutes, flipping once halfway through.
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Serve the zucchini warm garnished with parsley. If desired, serve it with marinara sauce or ranch dressing for dipping.1 teaspoon minced fresh parsley
Notes
Nutrition
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