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Zucchini fries on pan with ketchup.
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5 from 7 votes

Easy Zucchini "Fries"

Crispy on the outside and tender in the middle, these Zucchini "Fries" are a really delicious way to serve zucchini. Pair with a favorite dipping sauce to make them even yummier.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: American
Servings: 4 -6
Calories: 149kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 3 medium zucchini (about 1.25 pounds)
  • ⅓ cup all-purpose flour
  • ⅓ cup panko-style Italian-flavored breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon salt
  • 2 eggs
  • ketchup, sour cream, warmed marinara sauce or pizza sauce or other desired dip (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F. Line a rimmed baking pan with parchment paper.
  • Trim the ends off of the zucchini. Cut into finger-size sticks, about 1/2 inch thick. Rest onto a paper towel while you do the next two steps.
  • Add the eggs to a wide shallow bowl and beat lightly with a fork.
  • Add the flour, breadcrumbs, Parmesan, and salt to a separate wide shallow bowl. Mix lightly.
  • Working with a few at a time, add the zucchini to the eggs. Turn to coat, then lift out with a fork to allow any excess egg to drip off. Transfer into the flour mixture and turn to coat. Place onto the prepared baking sheet and repeat to finish the rest of the zucchini.
  • Spray with olive oil spray, optional but recommended. Bake for 18-20 minutes, or until lightly browned and crispy. Serve warm with desired dip.
  • (You can also cook in an Air Fryer at 375 degrees F for 10-12 minutes.)

Notes

  • These are best served right after making. To reheat from leftovers, place onto a parchment-paper-lined baking tray and warm in a 375 degree oven for 4 minutes. Or in the Air Fryer for 2-3 minutes.
  • Serve with ketchup, sour cream, warmed marinara sauce or pizza sauce or other desired dip.
  • Use gluten-free panko and gluten-free flour mix as needed.
  • Use mayo or vegan liquid eggs to make these egg-free.
  • Use nutritional yeast in place of parmesan if needed.
  • Swap in yellow summer squash for the zucchini to vary this idea.

Nutrition

Calories: 149kcal | Carbohydrates: 17g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 516mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 26mg | Calcium: 120mg | Iron: 2mg