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Baked Zucchini Fries Fraiche Living
5 from 2 votes

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.

Course Appetizer, Snack
Keyword Appetizer, Baked, Fries, Zucchini
Total Time 30 minutes
Servings 4
Author Fraiche


  • 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)


  1. Preheat the oven to 425 F and line two baking sheets with parchment.

  2. 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.

  3. 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.

  4. Bake for 18-20 minutes until golden brown, crispy and zucchini is cooked through. Serve warm with your favourite dip!