Baked Zucchini Fries Recipe

Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Ingredients

For the Zucchini

• 3-4 medium zucchini (about 2 pounds)
• 1 teaspoon salt (for drawing out moisture)

For the Coating Station

• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For Baking

• Cooking spray or olive oil spray
• 2 tablespoons olive oil (optional, for extra crispiness)

For Serving

• Marinara sauce for dipping
• Ranch dressing
• Garlic aioli
• Lemon wedges

Instructions

Preparing the Zucchini

1. Cut the zucchini: Wash and trim the ends of the zucchini. Cut each zucchini in half crosswise, then cut each half into sticks about 1/2 inch thick by 3-4 inches long. Try to keep them uniform for even cooking.
2. Salt and drain: Place cut zucchini sticks on a large plate or baking sheet lined with paper towels. Sprinkle with 1 teaspoon salt and toss to coat evenly. Let sit for 15 minutes to draw out excess moisture.
3. Pat dry: After 15 minutes, pat the zucchini sticks completely dry with paper towels. This step is crucial for achieving crispiness.

Setting Up the Coating Station

1. Prepare three dishes: Set up three shallow dishes or plates for the coating process.
2. Flour station: Place flour in the first dish.
3. Egg station: Beat eggs in the second dish until smooth.
4. Breadcrumb mixture: In the third dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, black pepper, and cayenne (if using). Mix well.

Preparing for Baking

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare baking sheets: Line two large baking sheets with parchment paper. Place wire racks on top of the parchment if you have them (this helps with crispiness). Spray the racks or parchment with cooking spray.

Coating the Zucchini

1. Assembly line coating: Working with a few pieces at a time, dredge each zucchini stick first in flour, shaking off excess.
2. Egg wash: Dip in beaten eggs, allowing excess to drip off.
3. Breadcrumb coating: Roll in the seasoned breadcrumb mixture, pressing gently to help the coating adhere. Make sure each stick is completely coated.
4. Arrange on baking sheets: Place coated zucchini sticks on the prepared baking sheets in a single layer, making sure they don’t touch each other.

Baking the Fries

1. Spray with oil: Lightly spray the tops of the coated zucchini with cooking spray or drizzle with a small amount of olive oil for extra crispiness.
2. Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides.
3. Check for doneness: The fries should be golden brown and crispy on the outside. If they need more time, bake for an additional 3-5 minutes.

Serving

1. Serve immediately: Transfer to a serving platter and serve hot while they’re still crispy.
2. Add garnish: Sprinkle with extra Parmesan cheese if desired and serve with your favorite dipping sauces.

Tips for Maximum Crispiness

• Salt and drain: Don’t skip the salting step – it removes moisture that prevents crispiness
• Pat completely dry: The drier the zucchini, the crispier the result
• Use panko: Panko breadcrumbs create a crunchier coating than regular breadcrumbs
• Don’t overcrowd: Give each fry space on the baking sheet for proper air circulation
• High heat: 425°F is ideal for achieving crispiness without overcooking
• Wire racks: If you have them, baking on wire racks helps air circulate around the fries

Coating Variations

Parmesan Herb

• Add 2 tablespoons fresh chopped herbs (basil, parsley, or thyme)
• Increase Parmesan to 3/4 cup

Spicy Cajun

• Add 1 teaspoon Cajun seasoning
• Increase cayenne to 1/2 teaspoon
• Add 1/4 teaspoon smoked paprika

Mediterranean

• Add 1 teaspoon dried oregano
• Include 2 tablespoons grated Romano cheese
• Add 1/2 teaspoon dried basil

Asian-Inspired

• Replace Italian seasoning with 1 teaspoon sesame seeds
• Add 1/2 teaspoon garlic powder and ginger powder
• Serve with sweet and sour sauce

Dipping Sauce Ideas

Classic Marinara

• Store-bought or homemade marinara sauce, warmed

Garlic Aioli

• Mix mayonnaise with minced garlic, lemon juice, and salt

Herb Ranch

• Ranch dressing mixed with fresh chopped herbs

Spicy Mayo

• Mayonnaise mixed with sriracha and lime juice

Tzatziki

• Greek yogurt with cucumber, garlic, and dill

Make-Ahead Tips

• Prep coating: Mix breadcrumb coating up to 3 days ahead and store in airtight container
• Cut zucchini: Cut and salt zucchini up to 4 hours ahead, refrigerate after patting dry
• Partially coat: Coat zucchini and freeze on baking sheets, then transfer to bags for up to 1 month

Storage and Reheating

• Best fresh: These are crispiest when served immediately
• Refrigerate: Store leftovers for up to 2 days in refrigerator
• Reheat: Reheat in 400°F oven for 5-8 minutes to restore some crispiness
• Avoid microwave: This will make them soggy

Nutritional Benefits

Zucchini is low in calories but high in vitamins C and K, potassium, and fiber. Baking instead of frying significantly reduces the calorie content while still providing a satisfying, crispy texture. The Parmesan adds protein and calcium.

Troubleshooting

Fries are soggy

• Make sure zucchini was properly salted and dried
• Don’t overcrowd the baking sheet
• Use higher oven temperature or bake longer

Coating falls off

• Make sure zucchini is dry before coating
• Press coating firmly onto each piece
• Let coated fries rest for 5 minutes before baking

Not golden enough

• Increase oven temperature to 450°F
• Spray with more oil
• Use the broiler for the last 2-3 minutes

Serving Suggestions

• As a side: Perfect with burgers, sandwiches, or grilled chicken
• Appetizer: Serve with multiple dipping sauces for a party
• Snack: Great for healthy snacking, especially for kids
• Salad topper: Use as a crunchy salad garnish

This recipe transforms humble zucchini into an irresistible, crispy treat that even vegetable skeptics will love!