Baked Zucchini Fries
Zucchini holds a lot of water, so salting the spears and letting them drain for 15 minutes is essential — skip this and the breading slides right off. A panko and Parmesan crust gives the crunch of a fried fry without the oil. Serve immediately; they soften as they cool.
Snack · Vegetarian • 25 min
Ingredients
- 2 medium zucchini (about 1 pound)
- ½ cup all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 1 cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Cooking spray or olive oil spray
- Marinara sauce or ranch dressing, for dipping
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Steps
- Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet and spray the rack with cooking spray.
- Cut zucchini into 3-inch spears, about ½-inch thick. Pat dry with paper towels.
- Set up a dredging station: flour in one shallow bowl, egg wash in a second, and panko mixed with Parmesan, garlic powder, salt, and pepper in a third.
- Coat each spear in flour (shake off excess), dip in egg wash, then press into the panko mixture, turning to coat. Place on the wire rack, not touching.
- Spray the coated spears lightly with cooking spray. Bake until golden brown and crisp, 18–22 minutes. Serve immediately with marinara or ranch.
Tips & Variations
Make Ahead
Cut the zucchini and set up the dredging station up to 1 hour ahead. Coat and bake just before serving — the breading gets soggy if they sit raw.
Storage
Baked zucchini fries don't keep — the coating softens and the zucchini releases water. Eat them within 30 minutes of baking.
Substitutions
Yellow squash works identically. For a gluten-free version, use GF flour and GF panko. Add ½ teaspoon Italian seasoning to the panko for an herbed crust. Eggplant cut into similar spears works with the same method.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
