Skip the drive-thru and make a batch of these crisp, golden zucchini fries at home. They’re light, flavorful, and baked—not fried—so you get the crunch without the grease. The coating is savory with a little kick, and the inside stays tender.
Pair them with your favorite dip for game night, movie marathons, or a quick side that tastes like comfort food. You won’t miss the deep fryer, and you’ll feel good about going back for seconds.
Why This Recipe Works
- High heat and a wire rack help the fries crisp up on all sides. Air can circulate, so they bake evenly.
- A light, layered coating—flour, egg, and seasoned crumbs—creates crunch without heavy breading.
- Salted, rested zucchini releases excess moisture, preventing sogginess.
- Simple pantry spices bring big flavor while keeping the recipe budget-friendly.
- Oven-baked means less oil, fewer calories, and an easier clean-up.
Ingredients
- 2 medium zucchinis (about 1 to 1.25 pounds total)
- 1 teaspoon kosher salt, divided
- 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons olive oil (for drizzling or spraying)
- Lemon wedges, for serving (optional)
- Favorite dip: marinara, ranch, garlic aioli, or yogurt-dill sauce
Step-by-Step Instructions
- Preheat and prepare the pan. Heat your oven to 425°F (220°C).
Line a rimmed baking sheet with parchment. If you have a wire rack, place it on the sheet and lightly spray or oil it.
- Cut the zucchini. Trim ends. Slice each zucchini into 3 to 4-inch sticks, about 1/2-inch thick.
Aim for even sizes so they cook at the same rate.
- Draw out moisture. Place sticks in a colander and sprinkle with 1/2 teaspoon kosher salt. Toss and let sit for 10 to 15 minutes. Pat dry thoroughly with paper towels.
This step is key for crispiness.
- Set up the dredging station. Put flour in one shallow bowl. Beat eggs in a second bowl with a pinch of salt. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, black pepper, and red pepper flakes if using.
- Coat the zucchini. Work in batches.
Toss sticks in flour, shaking off excess. Dip into egg, letting extra drip off. Roll in the panko mixture, pressing lightly so it sticks.
- Arrange on the rack. Place coated sticks on the prepared rack or parchment with space between them.
Don’t crowd. Lightly drizzle or spray with olive oil for better browning.
- Bake until golden. Bake 18 to 24 minutes, turning once halfway. They’re done when the coating is crisp and deep golden and the zucchini is just tender.
- Season and serve. While hot, sprinkle with the remaining 1/2 teaspoon kosher salt to taste.
Serve immediately with lemon wedges and your favorite dipping sauce.
Keeping It Fresh
These fries are best right out of the oven. If you have leftovers, cool them completely on the rack. Store in an airtight container lined with paper towels in the fridge for up to 2 days.
To reheat, skip the microwave.
Use a 400°F (205°C) oven or air fryer for 5 to 8 minutes until crisp again. If freezing, arrange baked fries in a single layer, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 425°F (220°C) until hot and crunchy.
Benefits of This Recipe
- Lighter than fried: Oven-baking keeps oil to a minimum.
- Vegetable-forward: A fun way to use up summer zucchini and add greens to your plate.
- Kid-friendly: Familiar “fries” format with a mild flavor and crisp coating.
- Customizable: Easy to tailor the seasoning, coating, and dips.
- Meal-prep friendly: Make ahead and reheat for quick snacks or sides.
Common Mistakes to Avoid
- Skipping the salting step: Extra moisture = soggy fries.
Don’t skip drawing out liquid.
- Cutting uneven sticks: Different sizes cook unevenly and won’t crisp the same.
- Crowding the pan: Leave space so heat can circulate; otherwise, they steam.
- Too much egg wash: Let excess egg drip off, or the coating can slip off.
- Low oven temperature: You need high heat for crunch. Stick to 425°F (220°C).
- Skipping the oil: A light spray or drizzle helps browning and texture.
Variations You Can Try
- Gluten-free: Use gluten-free flour and panko. Check labels on Parmesan and spices.
- Low-carb: Swap panko for crushed pork rinds or almond flour mixed with Parmesan.
- Herb crunch: Add dried oregano, thyme, or Italian seasoning to the panko mix.
- Cheesy twist: Increase Parmesan and add a little shredded pecorino for extra savoriness.
- Spicy version: Stir in cayenne or chipotle powder; serve with sriracha mayo.
- Everything bagel: Mix panko with everything bagel seasoning for a fun, toasty crust.
- Air fryer method: Cook at 400°F (205°C) for 10 to 14 minutes, turning once.
Work in batches.
- Cornmeal crunch: Replace a third of the panko with fine cornmeal for a Southern-style texture.
FAQ
Do I need to peel the zucchini?
No. The skin is thin and tender, and it helps the fries hold their shape. Just wash and dry the zucchinis before cutting.
Can I make these ahead?
You can bread the sticks a few hours in advance and refrigerate on a rack.
Bake just before serving. For longer storage, bake and freeze, then reheat from frozen.
What dips go best with zucchini fries?
Marinara, ranch, chipotle mayo, garlic aioli, tzatziki, or a simple yogurt-lemon-herb sauce all work great. A squeeze of lemon brightens everything.
How do I keep the breading from falling off?
Pat the zucchini very dry after salting, shake off excess flour, and let extra egg drip away.
Press the panko mixture onto the sticks and handle them gently when turning.
Can I use regular breadcrumbs instead of panko?
Yes, but panko makes a lighter, crispier crust. If using regular crumbs, add a bit more Parmesan and a touch more oil spray for better crunch.
How do I avoid soggy leftovers?
Cool on a rack, store with paper towels, and reheat in a hot oven or air fryer. Avoid microwaving, which softens the crust.
What if I don’t have a wire rack?
Use parchment on a baking sheet and flip the fries halfway.
For extra crispness, preheat the baking sheet in the oven before adding the fries.
In Conclusion
Baked zucchini fries are an easy, feel-good snack that delivers on crunch and flavor. With a few smart steps—salting, high heat, and a simple coating—you get a satisfying side without deep frying. Keep the seasonings flexible, serve with your favorite dip, and enjoy a snack that’s as weeknight-friendly as it is crowd-pleasing.