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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Made these zucchini fries last night and my family & I loved them (I don’t even like zucchini!!!) They were very good; loved the crunch. I added dried parsley flakes (that I dried last summer from my garden) right to the egg mixture before dipping the “fries”We dipped them in marinara sauce; very tasty! Will definitely make these again! Thanks for sharing!
Followed your recipe step by step, and it turned out as promised. This dish is such a crowd pleaser, and the kids love getting involved in the dredging! I once ran out of Parmesan, so I used shredded cheddar which I chopped really fine and added to the breadcrumbs and it worked beautifully as well. Thank you for this.
Even after the flour and eggs; sometimes the panko mixture doesn’t want to stick to the zucchini!!
How do you reheat zucchini fries? Should we put them in a container in the freezer and put them back on a cookie sheet?
Added garlic powder to the Panko mix. My “I hate zucchini” crowd loved it!
These are my new addiction!! Thank you for sharing this fantastic recipe.. i followed it exactly and they are perfect!! I made a copy of the Bloomin Onion sauce to dip them in.. yummy!!!
I just made this for lunch in-between meetings. It took 12 minutes to prep. I added in a few shakes of red pepper flakes for zing. Quick and easy recipe and a great way to use up all those end of summer zucchinis
I have made these before, but deep fried them. Tonight, I baked them. My family said they “like them better this way.” Another success!
Just got a 10 out of 10 rating from my daughter and her friends! I whipped these up in no time and served them to my daughter and friends at our pool! Thanks for making me so popular!
I have made these about 3 times now and they are always a delicious treat and healthy snack. I really enjoy these!
You show a ziploc bag. Is that to save a step? Thanks.
Yes! 🙂
These were fabulous! I had a few small mushrooms, and decided to try them as well. Also a HUGE success! The topping on the mushrooms browned a little faster, but they were crunchy and delicious.
Excellent starter!
I’ve made this a few times and comes out perfect every time. It is so delicious that even my 5 year old who, not only doesn’t like crunchy food but also doesn’t like to eat any vegetable, tried it today and loved it so much that she doesn’t want to share with me! Now I have to make more!
That’s great!
You never disappoint! These were amazing. I used nutritional yeast instead of parm. My picky family members vowed to “try” them but ended up scarfing them down! Thank you!
How many fries are in a serving size? Planning on making these!
Hi Alyssa! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
Delicious and sooo easy!! Thank you Chungah!
I wonder if these zucchini fries can be prepped and frozen before baking? If so, what would be a good time and temperate for baking frozen fries? Would you recommend a change to the prep as well, like blanching the zucchini?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just made a vegan version of these! Delicious!
– Follow Your Heart Parmesan shreds
– Neat Egg – watered down quite a bit more than package directions though
I love that these are made without oil!
Oh that’s awesome! Thanks for sharing!
Hi do these freeze well??
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.