Baked Zucchini Fries
These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are actually baked!
This recipe was actually posted back in 2011. I had just started this blog two months prior, and needless to say, the photos did not do any kind of justice to them.
Now I surely do not want anyone missing out on these fries so I have updated the photos and recipe to convince you to make these this very second.
Yes, that emergency grocery run may just be necessary. You can pick up some zucchini and some pineapple juice so you can also make these mimosas tomorrow morning.
Now this recipe is similar to one of my most popular recipes – Baked Parmesan Zucchini – except these have a nice crisp Parmesan-herb breading on them, baked completely on top of a cooling rack to help get these babies nice and crisp.
There’s absolutely no hot pot of oil involved here – you just don’t need it. These fries are amazingly crisp right out of the oven – so crisp that no one would ever believe these didn’t hit a single drop of oil.
When ready to serve, you can dunk these in your favorite dipping sauce – Ranch, garlic aioli, marinara – it’s up to you/ Best of all, you can enjoy every bite of these completely guilt-free.
Baked Zucchini Fries
Ingredients
- 1 cup Panko*
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Wish this had the full nutrition facts
I love these fries! but I am wondering if I can make them with some other flour to make them more “weight loss friendly”?
My husband loves these fries. I make 2 to 3 times a week once zucchini is ready to harvest.
Sounds yummy going to try and get back!
We just tried this recipe but with pickles instead of zucchini and it was really good!
I’d definitely drain the zucchini before coating them. Put fries in a colander, toss with some salt, and then let sit for about 30 minutes. They’ll be ‘crisper’ that way.
Wowza! Will definitely make again!
Wonderful.
Good, crunchy but if I were to make again I would add oil. I thought it was too dry
Recipe was so easy, made it on a weeknight! No panko, so just regular bread crumbs. Cut them into rounds since I wanted to cut the prep time. Turned out great! Made a mayo-hot sauce dip to match.
Everything I hoped for! They were crunchy!
do you remove water from cut zucchini before dipping in flour?
We add cayenne pepper to the panko recipe also. Dip in marinara sauce heated to melt added cheddar cheese.
Excellent recipe! I use flavored panko and bake just a little bit longer…SO good!
LOVE your recipes!! Ordered your cookbook but don’t get it till January. Just a tip, I skip the flour and egg dip. I cut the zucchini, dip them in ranch dressing then panko and bake. Delicious! Thank you for your great website and recipes. Happy New Year!!
We love making these! Made them easily plant-based… subbed nutritional yeast for Parmesan and used 3 Tablespoons of ground flaxseeds in 3/4 c. warm water instead of eggs. Let the flax “egg” mixture sit for 2 minutes to get gelatinous and it works great! Plus, added omega-3, dietary fiber, and no added cholesterol. My entire family loves these!
My family loves these. We need to double the egg as we run out using 4 zucchini. We like to dip in ranch dressing…kinda defeats the healthy option but super good. I never seem to have fresh parsley so I just add dried to the Panko mixture
We just love this baked zucchini fries recipe because it is easy and delicious!
These are great. I modified the recipe a little. Instead of regular flour I use whole wheat, same with the bread crumbs. I also add more seasoning to the breadcrumbs because they were a little plain. 1 tsp garlic powder, onion powder, and paprika, 1/4 tsp cayenne.
Indeed, they are damndelicious! We are gobbling them up before our chicken wings are even finished baking! What a great recipe for a summer bumper crop of zukes!