This post may contain affiliate links. Please read our disclosure policy.

Make these Baked Parmesan Zucchini Fries for a lighter alternative instead of the traditional fries. They are easy to make, tasty and crispy, and ready in 30 minutes.

You may also like these air fryer zucchini fries.

top view of bakes zucchini fries on a plate with a side of ketchup
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Make these baked zucchini fries instead your traditional fries while taking in your daily veggie requirements. They are made with panko, parmesan, whole wheat flour, herbs, and then baked to perfection. Perfectly crispy low carb side or snack that the whole family will love. These zucchini fries are vegetarian, sugar-free, low carbs, and can be made keto-friendly. Serve them with some ketchup or try it with this Homemade Ranch Dressing.

Recipe summary

  • Easy to make: These crispy baked zucchini fries are so easy to put together and take just about 30 minutes of your time!
  • So good: these zucchini fries are so crispy and tasty even picky eaters will love it!
close up view of zucchini fries on a plate

Ingredients you will need

Below is a list of ingredients you will need to have on hand to make these zucchini fries. Full measurements are listed further down below in the recipe card.

ingredients to make zucchini fries.
  • Avocado oil cooking spray
  • Zucchini (about 3 medium zucchini)
  • Panko breadcrumbs
  • Grated parmesan cheese
  • Italian seasoning
  • Garlic powder
  • Salt and pepper
  • Whole wheat flour or any other flour of your choice.
  • Egg

How to make baked zucchini fries

  • Preheat oven: First, preheat the oven to 400°F and grease a non-stick baking sheet with oil or cooking spray.
  • Prepare zucchini: Next, thoroughly wash the zucchini and trim off the ends. Cut the zucchini into fries and set aside.
cut up zucchini into fries shape
  • Make the dipping mixtures: In a large bowl, combine Panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper, mix well, and set aside. In another bowl combine flour, garlic powder, and salt. Crack the egg into a shallow bowl and whisk until frothy.
Zucchini dipping process in flour, panko, and eggs
  • Coat Zucchini: Working in batches, dredge zucchini fries into the flour mixture, and dip into the eggs, making sure you allow it to drip the excess moisture. Next, coat in panko breadcrumbs mixture and press well to evenly coat.
  • Bake: Then, spread the fries onto the prepared baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes flipping halfway until golden brown and crisp.
  • Finally, serve with your favorite dip and enjoy!

Tips from my kitchen

  • It’s best to use a baking sheet without baking paper to help the zucchini fries crisp.
  • Any cooking spray will work
  • Bread crumbs: any type to satisfy your dietary needs
  • Flour- I used whole wheat but other types of flour will work just fine
  • To make a keto-friendly version, swap the flour with almond flour and use pork rinds instead of panko
  • Serve with your favorite dips as a snack or serve as a side with your serving of protein.
zucchini fry in ketchup

Common Questions

Do you have to peel zucchini?

Smaller-sized zucchini do not need to be peeled and the skin is edible. Larger zucchinis tend to have tougher skin which tends to be a bit on the bitter side. If you are using a rather large zucchini peeling is optional. Not many can feel a bitter taste on the zucchini skin.

How to store zucchini fries?

If you have leftovers, store them in a lidded container in the fridge for up to 5 days. To reheat, I recommend re-baking it at 350F for 10 minutes or so until it crisps up.

Can I Use yellow zucchini?

Even though I prefer the green zucchini, the yellow ones will also work.

What to eat with zucchini fries

Zucchini fries are great to have on their own with any of your favorite dipping sauces like ranch, queso, ketchup, and so on. You can also pair them with any protein you plan on serving. Here are some great options:

hand holding a zucchini fry in a ketchup dip

You may also like

top view of baked zucchini fries
ebook cover with taco salad bowl in the image.
Get my free eBook!
Grab my free ebook featuring 20 of my top 30 minutes family-friendly healthy dinner recipes.
Please enable JavaScript in your browser to complete this form.

Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.

FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.

5 from 1 vote

Baked Parmesan Zucchini Fries

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
top view of baked zucchini fries with a serving of ketchup
Crispy Zucchini fries are baked to perfection with parmesan cheese, wheat flour, and panko breadcrumbs. Easy and ready in just 30 minutes

Ingredients

  • Avocado oil cooking spray
  • 1.2 pounds zucchini, about 3 medium zucchini
  • 3/4 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Ground black pepper, to taste
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 large egg

Instructions

  • Preheat the oven to 400°F and grease a non-stick baking sheet with oil or Avocado oil cooking spray.
  • It's best to use a baking sheet without baking paper to help the zucchini fries crisp. Thoroughly wash the zucchini and trim off the ends. Cut the 1.2 pounds zucchini into fries and set aside.
  • In a large bowl, combine 3/4 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and Ground black pepper, mix well, and set aside.
  • In another bowl combine 1/3 cup whole wheat flour, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Crack the 1 large egg into a shallow bowl and whisk until frothy.
  • Working in batches, dredge zucchini fries into the flour mixture, dip into the eggs, making sure you allow it to drip the excess moisture. Next, coat in panko breadcrumbs mixture, pressing well to evenly coat.
  • Spread the fries onto the prepared baking sheet and lightly spray with cooking oil.
  • Bake for 15-20 minutes flipping halfway until golden brown and crisp.
  • Serve with your favorite dip and enjoy

Video

Notes

Substitutes:
  • Any cooking spray will work
  • Bread crumbs: any type to satisfy your dietary needs
  • Flour- I used whole wheat but other types of flour will work just fine
  • to make a keto-friendly version, swap the flour with almond flour and use pork rinds instead of panko
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You may bake again for 10 minutes to reheat

Nutrition

Calories: 159kcalCarbohydrates: 21gProtein: 9gFat: 5gSaturated Fat: 2gCholesterol: 48mgSodium: 528mgPotassium: 455mgFiber: 3gSugar: 4gVitamin A: 425IUVitamin C: 24mgCalcium: 164mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

You May Also Like

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments