Go Back
zucchini fries

zucchini fries

These oven-baked crispy, golden zucchini fries are a household legend, perfect for sneaking in vegetables for picky eaters. They offer a satisfying crunch without deep-fried guilt, make a brilliant way to use abundant summer squash, and are surprisingly simple to make with minimal ingredients. Flavorful and versatile, they can be served as a side dish, appetizer, or snack, and are wonderfully customizable to become a new family favorite.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4-6 servings servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2-3 medium zucchini (about 1.5 lbs)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil spray

Method
 

  1. Wash your zucchini thoroughly. Trim off both ends. Cut each zucchini into fry-like sticks, about 1/4 to 1/2 inch thick and 3-4 inches long, aiming for consistent sizes. Place the cut zucchini sticks in a colander and sprinkle generously with about 1/2 teaspoon of salt. Let them sit for 10-15 minutes to draw out excess moisture. After resting, use paper towels to blot the zucchini sticks very dry.
  2. Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the two large eggs until smooth. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Stir these ingredients together until well mixed.
  3. Take each zucchini stick and first dredge it lightly in the flour, shaking off any excess. Next, dip it into the whisked egg, ensuring it is fully coated. Finally, roll the zucchini stick in the panko mixture, pressing gently to make sure the breadcrumbs adhere well. Place the breaded sticks on a clean plate or baking sheet as you go. Complete this process for all your zucchini sticks.
  4. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the breaded zucchini fries in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Lightly spray the tops of the zucchini fries with olive oil spray.
  5. Bake the zucchini fries for 20-25 minutes. After about 12-15 minutes, carefully flip each fry using a spatula. Continue baking until the fries are deeply golden brown and crunchy.
  6. Remove the golden-brown zucchini fries from the oven. Serve them hot with your favorite dipping sauce immediately.

Notes

Pro Tips for Success: Moisture management is critical; salt cut zucchini sticks for 10-15 minutes, then rigorously pat dry before breading. n Don't skimp on panko breadcrumbs for maximum crispiness; press firmly. n Avoid overcrowding your baking sheet to prevent steaming; use two sheets if necessary. n Lightly mist with olive oil spray before and after flipping for browning and crispiness. n Serve immediately for best crispiness. n Storage & Reheating Tips: Cool completely before storing in an airtight container in the refrigerator for 2-3 days (they will lose crispness). n Avoid microwaving. n Reheat in oven at 375°F (190°C) for 8-12 minutes or air fryer at 375°F (190°C) for 4-6 minutes until hot and re-crisped. n To make ahead, flash-freeze unbaked, breaded fries on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen at 400°F (200°C) for 25-30 minutes, flipping halfway.