Crispy Baked Zucchini Fries

Crispy Baked Zucchini Fries

These Zucchini Fries are good, man. 

So good, that I’ve made them twice in the past two days. The outside is nice and crispy, the inside soft and tender. They taste fabulous dipped into this homemade marinara, and would make a great addition to any kind of Italian style meal. Make them to accompany a sandwich or better yet, just enjoy them as a yummy snack. 

Which is how my kids would have liked them, had their parents not consumed every morsel before the little darlin’s got close enough to snatch one up.  

Don’t judge us too harshly.   

I bet you can’t eat just one, either. 

I bet you won’t even feel bad about it!

They are made out of Zucchini, remember?

PS…It’s a vegetable.

Crispy Baked Zucchini Fries
Time: 15 minutes prep + 20-30 minutes baking
Yield: 4 servings
Recipe from Jamie Cooks It Up!

1 zucchini, medium sized will do
1 egg
1/4 C milk
1 1/2 C panko bread crumbs
1 1/2 t Italian seasoning
1/2 t granulated garlic
2 T Parmesan cheese
1/4 t salt
1/8 teaspoon pepper

Marinara Sauce, recipe found here

1. Find yourself a medium zucchini. Pick it from your garden, beg it off a friend or buy one at the store. Cut the ends off.

Slice it in half

and then slice each half into 1/2 inch strips.

Separate the strips in two and lay them face down.

Slice each group into strips, like this…

How lovely! You are going to be, like some kind of strip cutting wizard.


2. Crack and egg and toss it into a loaf pan. (The egg…not the shell). Take a fork and beat the egg until it’s nice and frothy. Add 1/4 cup of milk and whisk it in.

3. Pour 1 1/2 cups of Panko bread crumbs into another loaf pan.

4. Add 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon granulated garlic, 2 tablespoon Parmesan cheese, 1/4 teaspoon salt and 1/8 teaspoon of pepper to the panko bread crumbs. Give it a nice stir to combine.

5. Dredge each zucchini slice into the egg mixture

and then press it into the seasoned panko bread crumbs.

6. Place each coated zucchini fry on a cookie sheet that has been sprayed with cooking spray. 

7. Bake at 425 degrees for 20-30 minutes, or until golden brown and crispy. Sprinkle them with a bit more salt when they come out of the oven. Serve with marinara sauce, click here for a super recipe.  




Post a comment!


  1. 1
    September 2, 2012 at 12:03 pm

    We did the same thing but with okra, and we fried them. Also very good.

  2. 2
    September 8, 2012 at 8:25 pm

    Tried this tonight and it went great. Even the 3 yo liked it. Thanks for this!

  3. 3
    September 25, 2012 at 6:25 pm

    Trying this recipe tonight, but we had a hard time getting the panko bread crumbs to stick. Did you experience that as well?

    • 4
      September 27, 2012 at 8:37 am

      Sometimes you have to really press the zucchini into the panko and then pat it in with your fingers. Hope they still tasted good!

  4. 5
    February 3, 2013 at 5:17 pm

    Wow! These are amazing. Made my superbowl snacks healthier this year and these were a favorite! Thank you for sharing.

  5. 6
    Duffy Crane
    July 3, 2013 at 8:32 am

    I added cayenne and a lot more parmesean and they came out great. Used the same mix to bread some olives stuffed with parmesean and jalapeños stuffed with cream cheese. Super yummy.

  6. 7
    Bon Harrison
    August 19, 2013 at 8:31 pm

    Fantastic with apricot jam as a dip! 🙂

  7. 8
    Melinda Kern
    November 1, 2013 at 5:16 pm

    Jamie I made these about a month ago. I couldn’t get my kids to eat zucchini but when I made these and they ate them up like candy. Thanks for the idea!

  8. 9
    Mg Healy
    May 22, 2015 at 9:02 am

    There is only one problem with this recipe. One zucchini is nowhere near enough. I would have to do at least 3.

  9. 10
    May 31, 2015 at 2:22 pm

    These look nice and appealing, must give them a try, should go down well with the family.

    • 11
      June 2, 2015 at 9:59 am

      Hope you enjoy them!

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