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Baked Zucchini Fries

Featured in Easy Party Snacks.

These zucchini fries are so addictive! Takes 45 minutes start to finish. The panko coating gets super crispy while zucchini stays tender inside. That honey mustard sauce is worth making extra. Made them for picky kids and they actually ate vegetables. Great way to use up summer zucchini. Perfect healthy snack that feels like treat.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:25:37 GMT
A plate of crispy, baked zucchini sticks served with a small bowl of dipping sauce garnished with herbs. Pin it
A plate of crispy, baked zucchini sticks served with a small bowl of dipping sauce garnished with herbs. | lastminrecipes.com

Let me share my favorite way to make zucchini irresistible these crispy baked zucchini fries. The crunchy seasoned coating tastes so amazing you'll forget they're actually good for you. I love serving these with a creamy honey mustard sauce that adds the perfect tangy kick.

Why You Need This Recipe

These zucchini fries give you all that satisfying crunch without any guilt since they're baked not fried. You can have them ready in about 45 minutes perfect for when those french fry cravings hit. Switch up the seasonings and sauces to create your own favorite version.

What You Need

Look for medium sized zucchini they're perfect for cutting into fries. Grab some panko breadcrumbs for that extra crispy coating and parmesan cheese for amazing flavor. Your spice cabinet probably has everything else garlic powder onion powder oregano salt and pepper.

For the dipping sauce mix up some Dijon mustard mayo and honey.

Let's Make Them

Heat your oven to 425°F and set up a wire rack on your baking sheet this helps the fries get crispy all around. Cut your zucchini into even sized sticks then set up your breading station. Dip each piece in flour then egg then your seasoned breadcrumb mixture. Lay them on the rack and bake until they're golden and crunchy about 15 minutes.

While they bake whisk together your dipping sauce.

Make It Your Way

Need gluten free zucchini fries? Just swap in your favorite gluten free flour and breadcrumbs. Like it spicy? Add some cayenne or Cajun seasoning to the coating. This recipe works great with yellow squash or eggplant too if you want to mix things up.

Keeping Them Fresh

These fries are best right out of the oven but you can keep leftovers in the fridge for a couple days. To get them crispy again pop them in the oven at 375°F for about 5 minutes. I don't recommend freezing them the coating just isn't the same after thawing.

A black bowl filled with crispy, golden-brown zucchini fries served with a small dish of creamy dipping sauce. Pin it
A black bowl filled with crispy, golden-brown zucchini fries served with a small dish of creamy dipping sauce. | lastminrecipes.com

Frequently Asked Questions

→ Can I make these gluten-free?
Yes, use gluten-free breadcrumbs and substitute regular flour with gluten-free alternatives like arrowroot powder, cassava flour, cornstarch, or almond flour.
→ How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat at 375°F on a foil-lined sheet pan for 5-10 minutes until crispy and warm.
→ Why use a wire rack for baking?
A wire rack allows air to circulate around the zucchini fries, resulting in more even browning and crispier results. However, you can bake directly on the pan if needed.
→ Can I use regular breadcrumbs instead of panko?
Yes, but traditional breadcrumbs won't give you the same level of crunchiness as panko breadcrumbs provide.
→ How do I prevent soggy zucchini fries?
Make sure to cut the zucchini into even sized pieces, coat them well in the breading, and bake at the recommended high temperature for crispy results.

Baked Zucchini Fries

Crispy baked zucchini sticks coated in seasoned panko breadcrumbs, served with a honey mustard dipping sauce. A lighter alternative to regular fries.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Mina


Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (36 fries)

Dietary: Low-Carb, Vegetarian

Ingredients

01 3 medium zucchini (454g, about 1 pound).
02 1 cup (72g) panko breadcrumbs.
03 1/2 cup (40g) shredded parmesan cheese.
04 1/2 teaspoon garlic powder.
05 1/4 teaspoon onion powder.
06 1/2 teaspoon kosher salt.
07 3/4 teaspoon dried oregano.
08 1/2 cup (72g) all-purpose flour.
09 2 large eggs, whisked.
10 2 tablespoons dijon mustard.
11 2 tablespoons mayonnaise.
12 1 teaspoon honey.
13 1 teaspoon apple cider vinegar.
14 2 teaspoons water.
15 1/4 teaspoon black pepper.
16 1 tablespoon chopped basil.

Instructions

Step 01

Preheat to 425°F. Line baking sheet with parchment paper and place greased wire rack on top.

Step 02

Cut each zucchini into 12 pieces, 3-4 inches long and 1/2 to 3/4 inches wide.

Step 03

Place flour in one bowl, whisked eggs in another, and mix breadcrumbs with parmesan and seasonings in a third.

Step 04

Coat each piece in flour, then egg, then breadcrumb mixture. Place on wire rack.

Step 05

Bake 12-15 minutes until golden brown. Flip halfway if baking directly on pan.

Step 06

Combine mustard, mayonnaise, honey, vinegar, water, pepper, and basil in a bowl.

Notes

  1. Can use traditional breadcrumbs but will be less crunchy.
  2. Can be made gluten-free with substitutions.
  3. Stores for up to 2 days in refrigerator.

Tools You'll Need

  • Baking sheet.
  • Wire rack.
  • 3 shallow bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 31
  • Total Fat: 1 g
  • Total Carbohydrate: 3 g
  • Protein: 1 g