The Best Crispy Baked Zucchini Fries

Thinly sliced zucchini dusted in breadcrumbs and baked until crispy and golden is a great alternative to potato fries with less than half the carbs and calories! 
The Best Crispy Baked Zucchini FriesAs many of you have noticed from my instagram and snapchat, we don’t eat much fried food around here. I love baking everything instead of frying because it’s so much healthier and honestly, tastes just as good if not better.

We’ve been experimenting a lot lately with healthier alternatives to the regular potatoes. We’ve tried the baked avocado fries, the baked sweet potato wedges, baked guacamole stuffed onion rings, and let’s not forget the baked broccoli and cauliflower tots. All these dishes are great alternatives to fries!
The Best Crispy Baked Zucchini FriesNow it’s time for the long-awaited baked zucchini fries. They are crispy, crunchy, addictive and surprisingly easy to make!

To begin, simple slice your zucchini into circles or long strips. Either way works fine but we prefer the strips! Next, dip the zucchini into eggs then into breadcrumbs. Bake for 30 minutes or until golden and crispy. Make sure you allow them to bake long enough until they are golden and crispy so they hold and not become soggy.

I paired them with out favorite chipotle sauce but any other sauce or ketchup will work great as well! The Best Crispy Baked Zucchini Fries

The Best Crispy Baked Zucchini Fries

4.19 from 27 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Layla


  • 3-4 large zucchini
  • 1 cup bread crumbs panko or Italian or a mixture of both
  • 1/4 cup grated Parmesan cheese optional
  • 2 eggs
  • 2 tablespoons olive oil
  • 1/2 tsp garlic powder optional
  • salt and pepper to taste


  • Pre-heat oven to 425F. Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil. Set aside.

  • Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Prepare zucchini by trimming the ends and cutting into 1/2 inch strips or slices.

  • Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.

  • Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.

  • Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

The Best Crispy Baked Zucchini FriesThe Best Crispy Baked Zucchini Fries


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    I have made tHese twice now. They are delicious! And super easy to make! I use a combo of panko and breadcrumb. I use super finely grated parmesan too. Yum!

    Monika Reign

    How did you get this nutrition information? by my calculations it’s at least 100 calories extra.


    I’ll be having these again and again and again…

    Pete holley

    For pEople on ADkins you use pork skins that are fresh. Put in big
    freEzEr bag and crush meat tenderizer then roll with a Rolling pin. DiP in egg lay zucchini out anD
    Sprinkle on pork skin be sure to use
    Bbq or any flavored pork skins.

    Terri Nagrone




    ThEse look delicious. I was wondering if you Ever tried using frozen zucchini?


    Made these tonight. Forgot the parmesean until the end, and all I had was shreded parmesean. But put it on last 2 minutes and was still great. I dipped it in ranch. And son loved it in a buffalo ranch. THANKS. CAME OUT CRUNCHY TOO. I HAD A GIANT ZUKE. SO I CUT IT THIN 1/2 circles. Thanks for the recipe


    i had trouble getting the breadcrumbs to stick – anyone else? I used panko exclusively. wondering if regular breadcrumbs would have worked better?

    the flavor was really good, though!


    I made these a couple times and my husband and I love them, like the other comments wish they were crispier.


    Tried these tonight, absolutely wonderful, thanks for sharing


    Super yummy. I cut the carbs and only used half the amount of breadcrumbs and doubled the permesan cheese. This helped the breeding stay on and weren’t as bulky. Also more tasty.: )


    I used a very large zucchini fresh from the garden. Really tasty. As others have said, they aren’t quite as crispy as they appear in the photo. Still, very tasty we ate the whole batch for dinner.

    One suggestion in breading the zucchini strips. I found that about half way through breading the egg soaked strips, the panko became fairly full of egg and wouldn’t stick very well to the zucchini. Next time I make these, and believe me there will be many next times, I think I might sprinkle the panko over the strips rather than dredge them in the panko.


    Tried this with good results, with a few changes. First I used whisked egg whites only and discarded the yolks. I only used seasoned panko. Then I used non-fat cooking spray. Olive oil isn’t meant for high heat because it has a low smoke point (burns easily). I sprayed the pan and then a light spray over the zucchini once it was arranged on the pan. I noticed that mine came out more golden and less burnt than the picture. Will definitely be adding this one to the rotation.


      Non-fat cooking spray? What fresh magic is this?


    Unlike most people rating these, I actually made them. They weren’t as crispy as I’d hoped with the breadcrumbs. Panko would probably have worked better. Other than that, this is a solid recipe.


    HI. they look delicious but we don’t use Eggs at home.
    what other batter can I dip them into instead of the Eggs?




      I have used milk or buttermilk in place of eggs for any and all recipes thah say to put them in egg and work very well. (My dinner is allergic to eggs(


    I made these yesterday to go with some pizza. I put parm cheese, garlic powder, and some Italian seasoning into the breading and used some Prego Traditional sauce as the dipping sauce. Delicious but not quite crispy enough for me. They were still kinda soft and fell apart easily sometimes. I baked them at the specified time and temp but I was baking them from the center rack. Should I bake them on a different rack level in the oven?

    Kirti Yadav

    This looks so delicious. Being a Zucchini lover, just can’t wait to make them!


    Good grief 837 sodium how is that healthy? What are the serving size?

      Beverly a gadison

      if that much sodium is in its not good for you. because that should not be that high in salt that is enough salt in there to kill you or make you have a heart tack


      The old nutritional label we were using was not pulling up the correct info. This dish only has 83mg of sodium (3% daily value)!

    Joy DeNicola

    Made them tonight. Fantastic! Much better than I expected. Crispy outside, soft and savory inside. Great flavor. Even my anti-veggie sister loved them! Will make them again soon.

    Jason D. Mahokey

    Great recipe. I made a version of this today as a side for my veggie burger at lunch. I cut out the olive oil and parm, added some chipotle spice and black pepper, and used Egg Beaters instead of eggs to save some fat. Turned out great! You’re right, making sure not to take them out too soon is key! Thanks for the recipe and the inspiration.



    Made this the other night to go with a burger and man oh man were they good!!!!!!!!!!!!!!!!!!!!! my husband and I are both zucchini fans and along with everyone else in the summer, we have more then we know what to do with. So glad to have found yet another delicious recipe for all the zucchini! thanks!!!


    Looks delicious, might give this a try sans the Parmesan to cut back on the salt content of this dish.


    This looks amazing


    I tried this one Oh so Good ! Ty