My baked zucchini fries are rolled in seasoned bread crumbs with Parmesan cheese and then baked to delightfully tasty perfection! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with a pesto dipping sauce or ranch dressing for a fantastic flavor combination!

Easy Crispy Baked Zucchini Fries

These crispy zucchini fries are a wonderful alternative to deep-fried or calorie-dense snacks and sweets. I don’t need an excuse to make and enjoy these tasty zucchini fries, but they are also a big hit whenever you may have gatherings.

They’re easy to make, so let the kids help out! I’ve always had good success with getting the kids to eat vegetables when they help to make the food.

Delicious, tender zucchini coated with a Parmesan bread coating then baked until you have these super tasty crispy baked zucchini fries!

🥘 Baked Zucchini Fries Ingredients

It will be a quick trip to the store for these simple ingredients! I like to buy a block of Parmesan cheese and grate it myself.

  • Zucchini - 3 washed zucchini.Eggs - 2 large eggs.Panko Breadcrumbs - 1 cup Panko Italian seasoned breadcrumbs (or regular Panko breadcrumbs).Parmesan - ½ cup of shredded Parmesan cheese.Parsley - 1 tablespoon of parsley flakes (more for garnish, if desired). Basil - ½ tablespoon of dried basil. Salt & Pepper - 1 pinch of both salt and pepper.

Be sure to see the recipe card below for ingredients, amounts, & instructions!

🔪 How To Make Baked Zucchini Fries

My crispy baked zucchini fries are ridiculously easy to make! You’re going to need some mixing bowls, a knife, and a baking sheet.

This recipe makes 4 servings, so if you’re having a get-together, double or triple the recipe to make a big batch!

  • Preheat. To get started, preheat your oven to 425 ºF ( 218 ºC ) and line a baking sheet with parchment paper (*see note).Prepare the zucchini. Cut the 3 zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered). Do this again to each of the four zucchini quarters, lengthwise, to make a total of sixteen zucchini fries per zucchini.Transfer Zucchini. Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.

  • Make a dredging station. In a small bowl, add two eggs and whisk to combine them. Then, in a different small bowl, add 1 cup of Panko breadcrumbs, ½ cup of shredded Parmesan cheese, 1 tablespoon of parsley, ½ tablespoon of basil, and a pinch of salt and pepper. Stir to combine.Coat zucchini. Next, coat the zucchini sticks by rolling them in the egg mixture first, then transfer the egg-coated zucchini pieces to the breading mixture.Bake. Bake at 425 ºF (218 ºC) for 20-25 minutes, or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy. Let cool for 5-10 minutes as the insides are very hot.

These crispy baked zucchini fries would be the perfect side dish for some BBQ baked pork spareribs or smoked ribeye! You can make them an appetizer and dip them in my pesto sauce or homemade ranch!

💭 Angela’s Tips & Recipe Notes

  • If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet.Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.Blot your zucchini with paper towels to make sure they are dry as possible before coating.To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days.To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.

Are Baked Zucchini Fries Healthy? Yep! These are a tasty way to get your daily vegetable servings! Additionally, there is no extra fat or calories from deep-frying since these are baked in the oven! How Do You Keep Baked Zucchini Fries From Getting Soggy? Zucchini is a vegetable that has a very high water content. It is important to pat your zucchini dry with paper towels to remove as much excess moisture as possible. Additionally, these crispy baked zucchini fries are best eaten immediately. The longer they sit, the soggier they will become. Are Baked Zucchini Fries Low-Carb/Keto Friendly? As written, these crispy baked zucchini fries are not low-carb. However, you can easily make them a yummy low-carb option by trading out the Panko breadcrumbs for some low-carb breadcrumbs!

🥦 More Veggie Sides!

  • Smoked Corn on the CobRoasted OkraBalsamic Roasted Brussel SproutsCauliflower Mac and CheesePanda Express Mixed VegetablesBaked Parmesan Zucchini

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 11 reviews

Baked Zucchini Fries

My baked zucchini fries are rolled in seasoned bread crumbs with Parmesan cheese and then baked to delightfully tasty perfection! Soft and crispy, this is a winning combination with the tender zucchini inside the crunchy coating. Pair these with a pesto dipping sauce or ranch dressing for a fantastic flavor combination!

Author | Angela

Servings: 4 servings Calories: 176kcal Prep 5 minutes Cooking 25 minutes Total Time 30 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 3 zucchini (washed and cut as directed below)▢ 2 large eggs▢ 1 cup Panko Italian seasoned breadcrumbs (regular Panko breadcrumbs work too)▢ ½ cup Parmesan cheese (shredded or grated)▢ 1 tablespoon parsley flakes (more for garnish, if desired)▢ ½ tablespoon dried basil▢ 1 pinch each, salt & pepper

InstructionsPreheat your oven to 425°F (220°C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper (if you have one), coated with non-stick cooking spray.Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered).Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.Make a dredging station:In a small bowl, add two eggs and whisk to combine them.In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy. Equipment You May NeedBaking SheetSilicone Kitchen TongsMixing Bowl Notes If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet. Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging. Blot your zucchini with paper towels to make sure they are dry as possible before coating. To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days. To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.

NutritionCalories: 176kcal (9%) | Carbohydrates: 16g (5%) | Protein: 12g (24%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 114mg (38%) | Sodium: 374mg (16%) | Potassium: 490mg (14%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 545IU (11%) | Vitamin C: 27mg (33%) | Calcium: 232mg (23%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! baked parmesan zucchini, Crispy Baked Zucchini Fries, oven baked zucchini Course Appetizers, Cooking with Kids, SnackCuisine American

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Yep! These are a tasty way to get your daily vegetable servings! Additionally, there is no extra fat or calories from deep-frying since these are baked in the oven!

How Do You Keep Baked Zucchini Fries From Getting Soggy? Zucchini is a vegetable that has a very high water content. It is important to pat your zucchini dry with paper towels to remove as much excess moisture as possible. Additionally, these crispy baked zucchini fries are best eaten immediately. The longer they sit, the soggier they will become.

Are Baked Zucchini Fries Low-Carb/Keto Friendly? As written, these crispy baked zucchini fries are not low-carb. However, you can easily make them a yummy low-carb option by trading out the Panko breadcrumbs for some low-carb breadcrumbs!

Zucchini is a vegetable that has a very high water content. It is important to pat your zucchini dry with paper towels to remove as much excess moisture as possible. Additionally, these crispy baked zucchini fries are best eaten immediately. The longer they sit, the soggier they will become.

As written, these crispy baked zucchini fries are not low-carb. However, you can easily make them a yummy low-carb option by trading out the Panko breadcrumbs for some low-carb breadcrumbs!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 11 reviews

Baked Zucchini Fries

Author | Angela

Servings: 4 servings

Calories: 176kcal

Prep 5 minutes

Cooking 25 minutes

Total Time 30 minutes

Ingredients 1x2x3x▢ 3 zucchini (washed and cut as directed below)▢ 2 large eggs▢ 1 cup Panko Italian seasoned breadcrumbs (regular Panko breadcrumbs work too)▢ ½ cup Parmesan cheese (shredded or grated)▢ 1 tablespoon parsley flakes (more for garnish, if desired)▢ ½ tablespoon dried basil▢ 1 pinch each, salt & pepper

InstructionsPreheat your oven to 425°F (220°C ) and line a baking sheet with parchment paper. Place an oven-safe wire rack over the parchment paper (if you have one), coated with non-stick cooking spray.Wash and slice the zucchini. Cut the zucchini length in half first, then cut each half down the center lengthwise to halve it again (quartered).Quarter each of the four zucchini quarters lengthwise to make a total of sixteen zucchini fries per zucchini.Place the zucchini sticks on the parchment paper or the wire rack on the baking sheet, arranging them so that they are in a single layer and not touching each other so that they will cook evenly.Make a dredging station:In a small bowl, add two eggs and whisk to combine them.In a small bowl, add the Panko Italian seasoned breadcrumbs (regular Panko or breadcrumbs will work too), Parmesan cheese, parsley flakes, dried basil, salt, and pepper. Stir the dry ingredients to combine.Coat the zucchini sticks by rolling them in the egg mixture first, then transferring the egg coated zucchini pieces to the breading mixture. *Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging.Bake at 425°F (220°C ) for 20-25 minutes or until the edges are golden brown and the zucchini fries look and feel wonderfully crispy.

Equipment You May NeedBaking SheetSilicone Kitchen TongsMixing Bowl

Notes If you have a wire rack that is oven-safe, coat it with non-stick cooking spray and place it over the parchment paper on the baking sheet. Place your bowls or dishes containing the egg and breadcrumb close together to minimize the mess from dredging. Blot your zucchini with paper towels to make sure they are dry as possible before coating. To store: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days. To reheat: Preheat your oven to 375ºF (190ºC) until crispy and heated through.

Nutrition

Calories: 176kcal (9%) | Carbohydrates: 16g (5%) | Protein: 12g (24%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 114mg (38%) | Sodium: 374mg (16%) | Potassium: 490mg (14%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 545IU (11%) | Vitamin C: 27mg (33%) | Calcium: 232mg (23%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizers, Cooking with Kids, SnackCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/