If you’re looking for a delicious and healthy snack that satisfies your craving for something crispy and salty, then look no further than Crispy Baked Zucchini Fries. These golden-brown beauties are baked (or air-fried!), so they’re a healthier alternative to classic French fries. Best of all, they’re made with just 5 ingredients and in 35 minutes or less!
Table of Contents
We love crispy baked veggies around here! From sweet potato fries and creamy avocado fries to baked asparagus fries and even homemade baked onion rings, there isn’t a veggie in sight that I won’t turn into a crunchy and delicious side. Now, it’s finally zucchini’s turn to take the spotlight.
Crispy on the outside, tender on the inside – zucchini fries are that super simple swap for starchy spuds that still lets your taste buds think you’re chowing down on deep-fried potatoes.
You’ll love that they’re:
- Nutrient-rich: Zucchini is a nutritional powerhouse, loaded with vitamins A and C, potassium and dietary fiber.
- Kid-friendly: Win over even the pickiest of eaters.
- Great for sharing: They’re a fantastic appetizer or side dish for burgers, sandwiches or grilled meats.
All that’s left to ask is: Would you dip these in ketchup, Ranch dressing or marinara sauce? I am alllll about the Ranch!
Why This Recipe is the Best
Whether you’re a veggie enthusiast or a devoted fry lover, these crispy baked zucchini fries are a must-try!
- Baked to crispy perfection.
- Air fryer-friendly.
- Great way to sneak veggies onto kids’ plates.
- Customizable. Season the fries with your favorite herbs and spices, the possibilities are endless.
- Easy to make. You don’t need any fancy equipment or culinary skills to whip up a batch of these delicious fries. With a few simple steps, you’ll have a satisfying snack that’s ready to enjoy in no time.
- Zucchini: The star ingredient of this recipe! If you can’t find zucchini, you can substitute it with yellow squash or even eggplant for a slightly different taste and texture.
- Flour: All-purpose flour is used to create a light coating for the zucchini fries. It helps the egg wash adhere to the zucchini, which in turn helps the breadcrumbs stick to create a crispy crust. If you’re looking for a gluten-free alternative, you can use a gluten-free flour blend or almond flour instead.
- Garlic powder: Garlic powder is my go-to seasoning in everything from pork marinade to homemade Chex mix. However, if you prefer a different seasoning, you can substitute it with onion powder, paprika or your favorite seasoning.
- Eggs: Eggs act as a binder in this recipe, helping the flour and breadcrumbs adhere to the zucchini strips.
- Breadcrumbs: They provide the essential crispy coating, adding texture and flavor to each bite. You can use regular breadcrumbs or panko breadcrumbs, which are coarser and will result in a slightly crunchier texture. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Cooking spray: Cooking spray is used to lightly coat the zucchini fries before baking to achieve that perfectly crispy exterior.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Prep the zucchini. Trim the ends off the zucchini then cut them in half widthwise. Cut each half into roughly 1/2-inch-thick fries.
- Prepare the coating. In a shallow dish, whisk together the flour and garlic powder with 1 teaspoon salt and ½ teaspoon pepper. In a separate shallow dish, whisk together the eggs. Add the breadcrumbs to a third shallow dish.
- Coat the zucchini strips. Take a zucchini strip and coat it evenly in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the zucchini strip in the breadcrumbs, pressing gently to ensure an even coating. Place the coated strip on the prepared baking sheet. Repeat this process with all of the remaining zucchini strips.
- Add cooking spray and bake. Spray the zucchini fries with cooking spray and bake them for 18 to 20 minutes, turning them once halfway through, until they are golden brown and crispy.
- Serve and enjoy! Remove the zucchini fries from the oven and serve them with your favorite dipping sauces, such as ketchup, marinara, Ranch or garlic aioli.
- Cut Uniformly: Try to cut the zucchini strips into uniform sizes to ensure even cooking. This way, all the fries will be ready at the same time, preventing some from becoming overcooked while others are still undercooked.
- Season Generously: Seasoning is key to bringing out the best flavors in these veggie fries. Don’t be afraid to season them generously with garlic powder, salt, and any other preferred herbs and spices.
- Don’t Overload the Pan: Bake the fries in a single layer on the baking sheet. Overloading the pan can cause uneven cooking and result in less crispy fries.
- Use Cooking Spray: This helps achieve that extra-crispy texture.
- Flip Halfway Through Baking: Halfway through the baking time, flip the zucchini sticks to ensure even browning on both sides.
- Serve Immediately: Baked zucchini fries are best enjoyed right after baking while they are still warm and crispy. Serve them alongside your favorite dipping sauce or as a side dish to complement your main meal.
Frequently Asked Questions
There are a couple of reasons why your zucchini fries might be soggy. One common reason is not properly patting the zucchini dry before coating them, leading to excess moisture during baking. Another reason could be overcrowding the baking sheet, which prevents proper air circulation and results in steaming instead of crisping.
Zucchini fries pair well with a variety of dishes, from burgers and sandwiches to grilled meats and tacos. You can even serve them as part of a snack platter with various dips and sauces.
To cut zucchini into fries, start by washing and drying the zucchini. Trim off the ends, then slice the zucchini in half widthwise. Cut each half into thick matchstick-sized strips, about ½ inch thick.
No, you do not need to peel zucchini before cooking. The skin of zucchini is edible and contains nutrients and fiber. When making zucchini fries, it’s best to leave the skin on, as it adds texture and color to the dish. Just make sure to wash the zucchini thoroughly before cutting and cooking.
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- Baked Corn and Zucchini Fritters (Oven or Air Fryer)
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Ingredients
- 3 medium zucchini
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup breadcrumbs
- Cooking spray
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim the ends off the zucchini then cut them in half widthwise. Cut each half into roughly 1/2-inch-thick fries.
- In a shallow dish, whisk together the flour and garlic powder with 1 teaspoon salt and ½ teaspoon pepper.
- In a separate shallow dish, whisk together the eggs. Add the breadcrumbs to a third shallow dish.
- Dredge the zucchini fries in the flour, shake off any excess, then dip them in the eggs and then into the breadcrumbs, coating them on all sides. Arrange the zucchini fries in a single layer on the baking sheet.
- Spray the zucchini fries with cooking spray (optional) and bake them for 18 to 20 minutes, turning them once halfway through, until they are golden brown and crispy.
- Remove the zucchini fries from the oven and serve them with ketchup, marinara or Ranch dressing for dipping.
Kelly’s Notes
- Try to cut the zucchini strips into uniform sizes to ensure even cooking. This way, all the fries will be ready at the same time, preventing some from becoming overcooked while others are still undercooked.
- Seasoning is key to bringing out the best flavors in these veggie fries. Don’t be afraid to season them generously with garlic powder, salt, and any other preferred herbs and spices.
- I highly recommend spraying the fries with cooking oil just prior to baking to help achieve that extra-crispy texture.
- To cook the fries in an air fryer: Air-fry them at 425°F for about 10 minutes, rotating them once halfway through and coating them with cooking spray to ensure a golden-brown crunch.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Would air frying work as well?
Absolutely!
Love the recipes is their a cook book?
I’m thrilled you’ve been enjoying Just a Taste, Loretta! Yes, my cookbook, The Secret Ingredient Cookbook can be found wherever books are sold. Here’s the link to it on Amazon: https://www.amazon.com/gp/product/0358353971
Enjoyed this recipe so much! Not surprised though since everything we try turns out great!
Congratulations on your baby girl! Hope the boys are thrilled to have a baby sister to watch over!
Thank you so, so much, Claudia! I’m thrilled you’ve been enjoying Just a Taste! :)
This was fantastic! I did salt the zucchini and let it sit for a while to get rid of extra water. They baked up so crispy and not mushy at all. They do have to be eaten pretty quickly which wasn’t a problem because they were so tasty.
Woohoo! I’m so thrilled you enjoyed the recipe, Nina!
Perfection!!
I’m thrilled you enjoyed the recipe, Linda!
So good and easy. Will definitely make again.
I’m thrilled you enjoyed the recipe, Sherri!
Really good!!!
I’m so thrilled you enjoyed the recipe, Rick!
I made these tonight love them
I’m thrilled you enjoyed the recipe, Dianne!
Can you make these ahead and then frozen
Hi Linda – I’ve never tried that so I can’t say with certainty what the results would be but my guess is that they may get soggy when you reheat them. Let me know if you give it a shot!
Amazing, i didn’t have any bread crumbs on hand but i had one zuke that i needed to use, since i had no bread crumbs,crackers or cereal i just dipped in flour again after egg
I’m so glad you enjoyed the recipe!
This recipe is a keeper…. tried it out tonight and they are delicious!
Woohoo! I’m so thrilled you enjoyed the recipe, Barbara!
Awesome thank you…will be making this again! Thank you…
You are so welcome, Kim! I’m glad you enjoyed the recipe!
Very good! I found that 1C crumbs (I ground panko in my mini-processor) wasn’t enough for 3 zukes. And for me personally, prolly 1 medium zuke and 1/2C crumbs per zuke PER PERSON is a good ratio to follow. Will keep this in my rotation :) Thanks!
I’m so glad you enjoyed the recipe, Bianca!
These were really good! My whole family gobbled them down!
Woohoo! I’m so glad your family enjoyed the recipe, Anita!
They look Fantastic.
I make my own dipping sauce of ketchup, mayo, splash of lemon juice and black pepper or you could use cayenne pepper for a spicy dip
Thanks so much, Colleen!