These oven baked Crispy Baked Zucchini Fries are crunchy, healthy, addicting and so easy to make. Plus they’re a really fun way to enjoy delicious seasonal zucchini!
I love baking instead of frying, not only because it is healthier but quite frankly these taste just as good if not better than the fried version! Skipping the frying saves you time and hassle too – it’s a messy job that frying business.
I paired mine with a marinara sauce, but anything goes here! A ranch dip or ketchup would be great here too.Jump to Recipe
How To Get Crispy Oven Zucchini Fries
My little trick is to toast my panko in a little oil ahead of time. That way, when I dredge the zucchini in flour, egg then a toasted panko mixture, the zucchini fries get crispier, brown nicely and have so much more flavour! Baking at a higher temp of 425 F, also is a way to get more crisp in those crispy baked fries.
The Best Zucchini Recipes
Zucchinis are SO versatile. You can use them in savoury dishes like Fritters or as “noodles” in pasta like this Lime Capellini, in smoothies (try it – totally raw and blend in!). But they also work great in countless sweet recipes! I love this Chocolate Zucchini Bread and Apple Zucchini Bread or these Zucchini Bread Pancakes to name a few.
Baked Zucchini Fries
Crispy Baked Zucchini Fries
These Crispy Baked Zucchini Fries are healthy and so delicious. Don't skip toasting the panko, it adds a lot of flavour. Make these vegan by using vegan parm and substituting the eggs for dairy free milk.
- 2 medium zucchinis, cut into long wedges
- 2 cups panko
- 2 tablespoons oil (I used olive oil)
- 1/2 cup shredded parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- salt & pepper to taste
- 1/2 cup flour
- 3 eggs, whisked
- Marinara sauce or ranch for dipping (optional)
Preheat the oven to 425 F and line two baking sheets with parchment.
To make the toasted panko, heat the 2 tablespoons of olive oil in a large frying pan over medium heat and add the panko bread crumbs. Stir until the panko is lightly toasted and fragrant, 2-3 minutes. Remove from the heat, place in a shallow dish and mix with the parmesan, Italian seasoning, garlic powder, salt and pepper.
In a separate shallow bowl add the flour, and in a third separate bowl add the whisked eggs. Lightly dredge each zucchini wedge on all sides in the flour coating (shaking off the excess), followed by the egg mixture (again on both sides) and then the panko parmesan mixture, being sure to lightly press some panko on all sides. Place on the prepared baking sheet and repeat this process until they are all coated.
Bake for 18-20 minutes until golden brown, crispy and zucchini is cooked through. Serve warm with your favourite dip!