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Beautifully golden brown and perfectly crispy-crunchy, these Oven Zucchini Fries are the perfect better-for-you alternative to classic french fries. With a crunchy parmesan cheese and Italian spiced panko breadcrumb coating and a tender zucchini center, these oven baked zucchini french fries are the guilt-free indulgence you’ve been missing! And, best of all, you’ll need just 5 basic ingredients and a couple pantry spices to make this recipe.

“OK these zucchini fries are genius! I love sneaking in veggies anywhere I can and these absolutely hit the spot. Perfectly crisp, flavorful, and all around delicious. Thanks!”

– Julie
Overhead, close-up photo of a French fry made with zucchini dipped in marinara sauce.

Update: This recipe for zucchini French fries was originally published in August 2015. I made updates to the post below to include more information about these crunchy, baked zucchini sticks – perfect for a quick snack! 

Hi, friends! If you have a surplus of garden-fresh zucchini, I have the perfect veggie snack recipe for you—zucchini french fries!

Table of Contents

About this zucchini fries recipe

Warm and perfectly tender on the inside with a gorgeous golden, ultra-crispy crust, this recipe for zucchini fries is the ultimate!

Imagine: slightly sweet zucchini sticks coated with a flavorful, crunchy parmesan and Italian seasoning panko crust, baked to golden perfection, and finished with a quick broil for extra crispity-crunchy texture. Irresistibly crunchy, ideally cheesy, and perfectly dippable, these fries are equal parts wholesome and deliciously satisfying. 

Best of all, you’ll need just a handful of basic ingredients to make them! Serve them hot from the oven with your favorite dipping sauce (hello san marzano marinara sauce, homemade buttermilk ranch salad dressing, or garlicky aioli), and you’ve got the perfect snack or appetizer that’s as fun to eat as it is simple to make.

Why this recipe works!

TL;DR? Get the details below:

  • Crunchy Texture, Big Favor. The secret to these zucchini fries’ success lies in the flavorful coating. Featuring umami parmesan cheese and panko create a light, crispy shell, while garlic powder, onion powder, chili powder, and smoked paprika lend a flavorful punch.
  • Easy Prep. Minimal ingredients, straightforward coating, step-by-step photos, and no deep frying required. Making this zucchini recipe is as simple as cutting, breading, and baking.
  • Wholesome. Swapping out potatoes for zucchini and oven-baking instead of deep-frying means these fries are lower in carbs and fat and better for you than traditional french fries! 
  • Univeral Appeal. Vegetarian and family-friendly, easy to customize with your favorite spices, and perfectly crunchy, these fries are perfect for snacking year-round and literally disappear at parties. 
Overhead photo of three raw zucchini, two large eggs, parmesan cheese, panko breadcrumbs and flour neatly arranged on a kitchen counter.

Ingredients for baked zucchini french fries

You’ll just need easy to find ingredients for this baked zucchini fries recipe. Here’s what to gather:

  • Zucchini. For the best results, use fresh zucchini that are firm to the touch and unblemished. I recommend grabbing smaller or medium size zucchini as larger ones contain more water and won’t get as crispy. 
  • Flour. All-purpose flour helps the panko coating stick to the zucchini fries.
    • Substitution: Use whole-wheat flour for extra fiber or gluten-free flour to make this keto-friendly. 
  • Spices. A combination of garlic powder, onion powder, chili powder, paprika, kosher salt, and ground black pepper lend robust, savory flavor to the zucchini breading.
  • Eggs. Two large eggs help the bread crumb mixture adhere to the zucchini sticks.
  • Breadcrumbs. I’m a fan of Panko bread crumbs over regular breadcrumbs for extra crunch since they have a larger crumb. But you can use Italian breadcrumbs if you’d like.
    • Substitution: For a gluten-free alternative, crush pork rind into fine a crumb.
  • Parmesan Cheese. A little parm lends a cheesy, salty, umami depth of flavor. Be sure to grab a block and grate it yourself, that stuff in a green can is lackluster in flavor. I like to grate a little extra to dust over warm zucchini sticks after baking.
  • Cooking Spray. A light spritz of olive oil before baking helps the zucchini french fries crisp up beautifully in the oven.

Recipe variations

  • Extra Cheesy Delight. Use a mix of parmesan and romano cheese for a sharper cheesy flavor.
  • Make it Spicy. Add crushed red pepper flakes and cayenne pepper to the zucchini coating.
  • Herby Twist. Add a little dried thyme and oregano to the flour mixture and garnish the baked zucchini sticks with fresh basil and/or parsley before serving.
  • Vegetarian/Vegan. Use egg substitutes and a plant-based parmesan cheese to make this recipe vegan or vegetarian friendly.

If zucchini is on sale at the grocery store, grab extra and put them to good use in these recipes: Stir Fry with Zucchini and Steak, Chicken Zucchini Noodle Bowls, Courgette Pasta Salad, and this Rice Zucchini Recipe.

Overhead photo of a platter of oven zucchini fries with a ramekin of tomato sauce.

Chef expert tips for perfect results!

  • Size Matters. Larger zucchini tend to be watery with large seeds, so try to avoid those.  Try to use zucchini that are on the small to medium size.
  • Remove Seeds. After cutting the zucchini into spears, use a paring knife or vegetable peeler to remove the pulpy inner seeds for the crunchiest results.
  • Dry Hand, Wet Hand. When breading, use one hand for the wet ingredients (eggs) and keep one hand dry for the flour and panko mixtures.
  • Firmly Press Coating to Adhere. Use your fingertips and press the breadcrumb coating into the zucchini to prevent the coating from falling off.
  • Space Evenly and Spray. Be sure to evenly space the zucchini fries out on the pan to prevent steaming and lightly spray the tops to encourage browning.
  • Flip Halfway. For an even golden brown color, flip them halfway through baking.
  • Broil for Dark Golden Color. If you prefer a darker color, flip the oven to broil during the last couple minutes of baking.
  • Enjoy While Warm. Oven zucchini fries are best when you enjoy them fresh, right from the oven.
  • Sauce It. These perfectly dippable fries beg for some of sauce for dipping. I love them with marinara, but use what you love.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Are courgettes and zucchini the same thing?

Yes, a green zucchini is also commonly called a courgette. They are a type of summer squash and actually belong to the gourd family.

Can I use regular breadcrumbs instead of panko?

I recommend using panko breadcrumbs since their crumb is larger in size and lighter, crispier in texture. You can use regular breadcrumbs, but please note your oven fried zucchini won’t be as crispy. 

How thick should I cut the zucchini?

Aim for roughly 1/2-inch thick sticks or spears of zucchini for crispy fries. You can go larger if you prefer more zucchini bite, but I wouldn’t go thinner.

Are these suitable for vegans?

Replace the large eggs with flax eggs and use nutritional yeast instead of parmesan cheese to make this recipe vegan friendly.

How do I keep the fries from getting soggy?

Zucchini are about 95% water, so make sure you follow the below tips for the crispiest oven baked zucchini French fries humanly possible:

  • Smaller Zucchini. Larger zucchini are made up of more water, so opt for smaller ones.
  • Remove Seeds. Use a paring knife to slice off and remove any seeds from the zucchini spears.
  • Pat Dry. After slicing and removing the seeds, blot the zucchini sticks dry with paper towels to remove all moisture.
  • Space Them. When arranging the fries on the baking sheet, give each one plenty of space so they bake, and don’t steam.

What dipping sauces go best?

I love marinara sauce here, but any type of red sauce like vodka tomato sauce or red pepper cream sauce work too. Or, any dipping sauce you love with french fries works, like ranch dressing, lemon aioli, homemade honey mustard, or green goddess dressing are fantastic. But, even pesto sauces, like this recipe for sun dried tomato pesto or arugula pesto sauce, or spicy sriracha mayo are all fantastic dipping options.

Can you make these in the air fryer?

You sure can! Depending upon the strength of your air fryer, air fry at 425°F for 10–12 minutes, flipping halfway through. Just make sure you line the basket with aluminum foil before air frying.

Can I make these ahead of time?

Zucchini fries are at their crispy best when enjoyed immediately. However, you can cut the zucchini into stick and prep the breading and flour mixtures in advance. I recommend you wait to coat the zucchini until ready to bake. 

Overhead, close-up photo of oven baked zucchini fries.

Serving Oven zucchini Fries

Common serving suggestions

  • Garnishes Galore. Generously sprinkle grated parmesan cheese over the warm zucchini fries, garnish with fresh herbs, and serve with lemon wedges on the side for an aesthetic touch.
  • With Classic Dips. Serve hot with your favorite sauce for dipping.
  • As a Side Dish. Pair with burgers, grilled chicken, or salmon for a wholesome family meal.
  • Crudité Twist. Add baked zucchini sticks to a vegetable platter at parties for a fun twist on crudités. 

Unique serving ideas

  • Tuck into Pita. Stuff the fries into a pita pocket with roasted turkey breast and cucumber hummus or tzatziki for a delicious handheld.
  • Alongside Kabobs. Serve the zucchini alongside your favorite shish kabob recipes, like garlic rosemary chicken or shrimp shish kabob for the perfect stick companion. 
  • Poutine Twist. Pile the zucchini french fries on a platter and drizzle generously with hot honey and sprinkle with crumbled feta for a wildly yummy combination.
  • Girl Dinner. Serve them over a bed of arugula with a silky lemon vinaigrette dressing for a simple salad and fry dinner. 
  • With Hearty Italian Favorites. I personally love these crisp veggie fries with soups, like tomato basil soup or chickpea tomato soup and grilled cheese. But, hearty bowls of pasta, such as short rib ragu bolognese and tomato pasta with chicken, work too.

Storing leftovers

  • Refrigerator Storage. Oven baked zucchini fries taste their best when enjoyed hot and fresh, right out of the oven. But, don’t worry, you can store leftovers. Simply allow the zucchini to cool completely after baking and then place leftovers into an airtight storage container and store in the fridge for up to three days.
    • Storage Note: After about three days, the breading will soften, and they won’t be as appetizing – so, eat up!
  • Reheating Instructions. Reheat in a 400-degree oven for 8 to 10 minutes or air fry until the zucchini fries are crisp.

Crispy, crunchy, cheesy, and simple to make, you’ll love this better-for-you take on french fries! Hit print, grab a few zucchini, preheat the oven, and get ready to bake your way to snack heaven with this oven baked zucchini fries recipe, friends! Just don’t forget to drop a comment below, I love to hear about your results in the kitchen.

Until next time, cheers!

Cheyanne

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More crispy, crunchy, wholesome snacks!

If you’re looking for more crispy, better-for-you snack recipes, check out these recipes next:

Overhead photo of a baked zucchini French fries with marinara sauce and parmesan cheese on a white serving platter.

Baked Zucchini French Fries

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 38 minutes
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Beautifully golden brown and perfectly crispy-crunchy, these Oven Zucchini Fries are the perfect better-for-you alternative to classic french fries. With a crunchy parmesan cheese and Italian spiced panko breadcrumb coating and a tender zucchini center, these oven baked zucchini french fries are the guilt-free indulgence you’ve been missing! 

Equipment

  • 1 Cutting Board – with Chef's Knife
  • 3 Mixing Bowls – with Whisk
  • 1 Large Baking Sheet – with parchment paper

Ingredients 

Instructions

  • Cut and Dry Zucchini: Place the zucchini on a clean work surface. Working with one zucchini at a time, use a sharp chef’s knife to cut each zucchini in half lengthwise to form 2 long sticks.
    Cut each of those sticks in half again, lengthwise, to form 4 long sticks.
    Cut those sticks in half lengthwise again to make 8 long sticks. Rotate the 8 long sticks and cut them in half crosswise to form 16 short sticks.
    Repeat cutting and drying the remaining 2 zucchini.
    Blot all the zucchini sticks completely dry with paper towels and then set the zucchini sticks to the side.
    (Note: If your zucchini spears have the inner seeds attached, use a paring knife or vegetable peeler to shave off and discard the inner seeds before proceeding.)
  • Preheat Oven: Position the oven rack to the middle position and reheat oven to 425-degrees F (conventional) or 400-degrees F (convection).
    Line a large, rimmed baking sheet with parchment paper and grease with non-stick cooking spray.
  • Set Up Three Breading “Stations”: In a small shallow bowl, combine the flour with the garlic powder, onion powder, chili powder and paprika. Season with 1 teaspoon of salt and ½ teaspoon pepper. Whisk well and set aside.
    In a separate shallow bowl, add the eggs and season with a pinch of salt and pepper.
    In a third shallow bowl, stir together the breadcrumbs with the parmesan.
  • Bread Sticks of Zucchini: Working in batches, add some zucchini sticks to the flour and toss to coat.
    Shake off any excess flour before dipping the sticks into the whisked egg.
    Then, immediately dredge in the breadcrumb mixture, pressing to adhere and coat all sides of the zucchini.
    Transfer the breaded zucchini to the prepared baking sheet, arranging them in an evenly spaced, single layer.
    (Tip: Don’t overlap or place too close together – this will cause the zucchini to steam and become mushy, versus crispy!)
  • Bake Zucchini Fries in Oven: Spray the tops of the zucchini lightly with cooking spray.
    Place the baking sheet in the oven and bake for 10 minutes.
    Remove from oven and flip the zucchini fries over. Return to the oven and bake for an additional 7-10 minutes, or until the zucchini fries are crispy and dark golden brown in color.
    Let cool slightly on the baking sheet for 2-3 minutes.
    (Optional: Switch oven to broil during the last 2 minutes for ultra-golden, crispy zucchini fries. Watch the fries carefully as they can burn quickly when broiling!)
    (I bake mine in a convectional oven for 10 minutes, flip, then 9 minutes.)
  • Serve Baked Zucchini French Fries: Transfer the crispy zucchini sticks to a serving platter, tray, or board.
    Sprinkle parmesan and smoked paprika over warm, crispy zucchini.
    Serve with warm marinara, hummus, ranch, or ketchup for dipping and lemon wedges on the side. Enjoy!

Notes

  • Zucchini: I recommend using small to medium zucchini for this recipe, versus large ones. Larger zucchinis = more water content; that moisture will prevent your fries from becoming perfectly crisp! 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can. 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 176kcal    Carbohydrates: 30g    Protein: 7g    Fat: 3g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 1g    Trans Fat: 0.01g    Cholesterol: 62mg    Sodium: 145mg    Potassium: 331mg    Fiber: 2g    Sugar: 3g    Vitamin A: 287IU    Vitamin C: 18mg    Calcium: 57mg    Iron: 2mg
Course: Appetizer, Snack
Cuisine: Italian

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