Crispy Baked Zucchini Fries

by Shawnda on July 12, 2011

in Appetizers,Baby & Toddler Friendly,Lighter & Healthier,Sides,Veggies & Starches,Zucchini

Crispy Baked Zucchini Fries

I’m sad to report that our two rockstar zucchini plants fell victim to their nemisis: the vine borer. I’ve started a couple of new seedlings in hopes of being run over by zucchini again soon. Because I really do want more zucchini. But prior to their demise, they teamed-up and tested my love for zucchini. We were harvesting 5-7 gigantic zucchini a week.

When you’re over-run with zucchini, you have few other options than to get creative and deal with it. Or give them to friends and family, when they aren’t avoiding you and your mutant zucchini. We’ve eaten it for breakfast (the Foodie Toddler’s favorite), grilled (my favorite), in pasta (The Foodie Groom’s favorite), and zucchini parmesan (a house favorite). We repurposed that last dish into baked zucchini fries.

The coating on the zucchini fries gets very crispy in the oven while the insides get soft. You know, kinda like a real french fry… only not. Everyone in this house loves them! I prefer them dipped in a little ranch dressing, The Foodie Groom wants a bowl of marinara, and the kiddo? She just wants more. “Muh. Muh! MUUHHH!!!!”

What’s your favorite way to eat zucchini?

Crispy Baked Zucchini Fries

A fun way to serve zucchini - as crispy zucchini fries!


  • 1/4 cup whole wheat flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb zucchini, cut into 4-5-inch sticks


  1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
  2. Place flour in a large zipper bag.
  3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.
  8. Serve with your favorite dipping sauce (we like ranch... and barbecue sauce).
  9. They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.


Yields: 6 servings (8 pieces)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 108.8 | Fat: 2.4 | Fiber 1.7 | Protein 5.2 | Carbs 16.3
Weight Watchers Points Plus: 3


{ 62 comments… read them below or add one }

1 Erin July 12, 2011 at 9:26 am

Love zucchini fries, yours came out so much prettier than mine do!


2 Cynthia July 12, 2011 at 9:56 am

Have you made zucchini strings? I LOVE those. I just juilianne a couple and lightly fry. They are usually gone before I finish the last one.


3 Tara @ Smells Like Home July 12, 2011 at 9:57 am

I already had a different recipe on my menu for these this week but it looks like I don’t need that one anymore. GREAT photo!


4 Chris at Hye Thyme Cafe July 12, 2011 at 10:32 am

That’s funny. We were going to make these last night with dinner, but it was so HOT out, we ditched dinner plans and opted for take-out. These are definitely awesome! I think I like the baked version better than the traditional fried! :)


5 sarah k @ the pajama chef July 12, 2011 at 10:38 am

i’ve never tried zucchini fries but now i want to! these look great!


6 Barefeet In The Kitchen July 12, 2011 at 11:45 am

I love zucchini fries! I need to make some soon.


7 Christine J July 12, 2011 at 11:47 am

Yay! Another idea for zucchini!

My last plant finally succumbed to those nasty creatures. So now I’m starting over. So gross what those things do! Between the borers and the squash bugs, I’ve got my hands full!


8 Lisa @ The Cooking Bride July 12, 2011 at 12:06 pm

I just had to go Google “vine borers.” Looks like our plants have fallen victim too. Ours are still alive, have beautiful blooms, but we haven’t gotten a single zucchini or squash.

I have a recipe for yummy zucchini fritters and I also like ranch dressing. And of course, there is always bread!


9 Laurel @ Lolly's Sweet Treats July 12, 2011 at 12:57 pm

I am a sucker for chocolate chip zucchini bread and ratatouille, but these baked “fries” may very soon be added to the list. Thanks!


10 Chrissy M July 12, 2011 at 1:49 pm

I LOVE LOVE LOVE LOVE Zucchini! And these healthy baked fries are just the thing that I will make this weekend! Thanks for the great idea!


11 Tina July 12, 2011 at 2:37 pm

i make mine the same way! DELICIOUS! and of course you gotta dip them in some RANCH! :)


12 Heidi @ Food Doodles July 12, 2011 at 3:04 pm

Yum! Those look awesome. Pretty soon I’m going to have more zucchini than I know what to do with and I really want to give these a try. Thanks for the recipe, I’ll try it this summer for sure!


13 Jacqueline @ Spice Is NIce July 12, 2011 at 4:33 pm

My husband claims he hates zucchini, but I’m fairly sure I might be able to persuade him by cleverly disguising the zucchini with the word “fries”!


14 Joanne July 12, 2011 at 7:12 pm

I love that you’ve got your little girl begging for zucchini! Major parenting props to you!

And damn do these look good! I’ve got some serious CSA zucchini in my fridge to use…and these look perfect!


15 kankana July 12, 2011 at 8:25 pm

I love zucchini .. pancakes .. strips .. fritters .. cake! :) This is looking fantastic and now I am craving for some of those.


16 patsy July 12, 2011 at 8:41 pm

Wow! I am so going to have to make these… I think they just might be the way to get my boys to eat zucchini!


17 Michelle @ Michelle's tiny kitchen July 12, 2011 at 9:54 pm

I’m amazed at the results that you got without using any oil. I’ve had some zucchini sitting in the crisper for a few days, I am so excited to try this out. Grilled zucchini is definitely my favorite too, but I think these will be my husband’s preferred method of cooking.


18 Abby July 13, 2011 at 6:15 am

yum! I’ve only had them in restaurants but you make it look easy to do at home….


19 Lauren at Keep It Sweet July 13, 2011 at 6:28 am

What a great way to use the zucchini I just got!


20 Kimberly @ Mr vs. Mrs July 13, 2011 at 7:53 am

I LOVE zucchini! It is one of the vegetables I always have on hand. I have two favorite ways to eat it. The first is to thinly slice it lengthwise and use zucchini instead of noodles for lasagna (I add some breadcrumbs ontop to absorb some of the moisture). The second way is a family favorite; zucchini boats, essentially you cut the zucchini in half lengthwise and scoop out the insides until you’re left with a “boat”, cook the insides you took out with some onion (salt, pepper, butter, season however you like), then mix in with your favorite meatloaf recipe and fill the boats with the meat mixture, top with tomato sauce & mozzarella cheese, and bake for about 40 minutes at 350.


21 foodiebride July 16, 2011 at 7:51 am

Thanks for the tips! Have you tried salting your zucchini “noodles” instead of adding breadcrumbs? We did that for zucchini parmesan to pull out some of the excess moisture before breading and baking and I thought it worked great.


22 katie July 13, 2011 at 7:58 am

I just pinned these from another blog I read. Panko+zucchini sounds like heaven. Her version has Parmesan cheese, I might have to try both. And make some creamy jalapeno ranch for dipping.


23 foodiebride July 16, 2011 at 7:43 am

Parmesan would be a great addition!


24 Evan @swEEts July 13, 2011 at 3:32 pm

We planted a bunch of zucchini and they didn’t grow because its too hot out :( I wish we had some like you! But I will go to the grocery and pick some up to try this!


25 Kelly (Seaux Southern) July 13, 2011 at 5:07 pm

That looks good and anything dipped in Ranch or barbecue sauce works for me!


26 Elodie Jane Amora July 14, 2011 at 1:49 pm

Another great way to enjoy Zucchinis! :)


27 Madeline July 14, 2011 at 3:40 pm

Could I use regular breadcrumbs instead of panko? Would it still turn out as crispy?


28 foodiebride July 14, 2011 at 8:59 pm

You can use regular breadcrumbs but they won’t be quite as crispy as panko.


29 Niki July 15, 2011 at 2:24 pm

Yummy! My favorite way to eat them is with a lemon aioli with lots of garlic! Can’t wait to try your baked version instead of frying them!


30 foodiebride July 16, 2011 at 7:49 am

Ooooh, lemon aioli would be wonderful!


31 marge July 19, 2012 at 3:35 pm

so how do u make ur lomon aioli,,i love garlic ,,i have meyer lomon oil, maybe use that along with fresh lemons..


32 Josie July 15, 2011 at 3:29 pm

I made these last night, and we loved them! Super crispy! For the record, Joey preferred them dipped in ranch, and I liked them better in marinara. I’m also loving the idea of zucchini parmesan.


33 Maureen July 15, 2011 at 10:03 pm

These look fantastic!! I’m going to make some tonight for sure. I can’t wait.


34 Wendy July 16, 2011 at 8:08 am

Those make me just want to dive in and start munching!!

Here’s a tip for deterring vine borers on future plants… Take a toilet paper roll and cut it into thirds. Each circle should be placed in your garden by pressing it into the soil about halfway down the length of the circle of cardboard. (place it so that you can see into the middle of the circle) Meanwhile, plant your new zucchini seed in the hole of the t.p. roll. Basically it’s like a small cardboard fortress that surrounds your new plant. The vine borer only digs in the soil at the surface to reach your plants. With the circle around it the borer cannot dig thru and will try elsewhere to find something green to eat. Works well with all squashes and beans too.

Take care!


35 foodiebride July 16, 2011 at 8:10 am

Wendy – Thanks so much for the tip! I’ve got an empty paper towel roll and a pair of scissors so I’m going to run outside and try this. Like right now.


36 Dixie July 18, 2011 at 9:06 am

Made these last night and they are the best ones I’ve tried!!


37 the little kimchi pierogi July 18, 2011 at 10:25 am

Ahh zucchini. I’d never grown it before and was sort of appalled when mine turned into a Little Shop of Horrors plant inside of a month! So I need zucchini recipes! I tried these also last week and they were delicious. I had the leftovers for lunch the next day, and they certainly weren’t as crispy, but delicious in a different way, thanks!


38 Jenn July 18, 2011 at 8:45 pm

This looks amazing! I’ve been a “lurker” for a while, but it’s time to jump in and comment!

Can’t wait to try this!


39 Julie July 19, 2011 at 7:01 pm

If you put pieces of eggshells around the base of your plants it will stop those nasty slugs/vine killers.


40 Christina @ Sweet Pea's Kitchen July 20, 2011 at 6:18 am

What a great way to use zucchini! I have a ton of it that I picked up at the farmers market last weekend. :D


41 Angela @ The Dancer Bakes July 20, 2011 at 5:24 pm

I made these to go along with homemade bison burgers on Monday – absolutely delicious, and thoroughly enjoyed by my parents and fiancĂ©. Thanks for the recipe, Shawnda!


42 Regan @ The Professional Palate July 25, 2011 at 4:35 am

I MUST make these. They look wonderful!


43 Stephanie B July 25, 2011 at 3:00 pm

Do you think I could try crackers instead panko? Not sure where to find the panko in the grocery store.. I usually fry mine with crackers and parm and they are marvelous but i’m going to try the baked version this evening. Hope it works!


44 foodiebride July 25, 2011 at 3:07 pm

You can definitely try – I’m pretty liberal when it comes to substitutions. My store carries panko in two places – on the baking aisle, right next to the bread crumbs & packaged fish fry/onion ring batter mixes and then on the International aisle, with the Asian foods.


45 Jade July 26, 2011 at 7:12 pm

We had these for dinner tonight and they were fabulous! We loved them with ranch and will be making them again soon.


46 Shannon August 1, 2011 at 2:08 pm

These were great! I added about 1/3 cup of parmesan cheese to the panko and then sprinkled the fries with parmsan after baking. Thanks for the recipe!


47 Steph August 1, 2011 at 10:59 pm

Fried zucchini is definitely one of my favorite summer treats! If you put a little bit of buttermilk in with the egg, it seems to help the breading stay on a lot better.


48 Holly February 22, 2012 at 4:56 pm

found you on Pinterest – LOVED these – my family gobbled them UP!
I’ll have to double next time.

linked you here:


49 Tamara April 25, 2012 at 10:19 am

I love zucchini too! I learned long ago, they are so much better when small. I pick mine small — they have MUCH more flavor and are easier to “use up”, as opposed to when they are just huge un-flavorful giants.


50 Cheryl Velasquez June 15, 2012 at 6:59 am

Thank you for sharing this recipe… This is my new favorite recipe for zucchini!


51 Heather July 5, 2012 at 9:22 am

These look wonderful!! I shared a link your your recipe on my “favorite finds” this week. I can’t wait to try this with all of my zucchini this summer.


52 Ryan July 17, 2012 at 2:54 pm

LOVED these! Only had 1 cup of panko crumbs, so I used 1 cup of parmesan cheese as well. Yum!


53 Jill July 18, 2012 at 6:29 pm

do we need to use all of the 2 cups of panko crumbs? seems like a lot and I dont like to waste :/


54 foodiebride July 18, 2012 at 7:44 pm

It coats a lot of zucchini (48 pieces). If you’re worried about potential waste, just mix up half the dry ingredients and start there – you can always make more as you go along.


55 Deb August 5, 2012 at 10:21 pm

Sorry you lost your zucchini plants. A suggestion that may or may not work: Plant nasturtiums and African Marigolds next to them…(Try to plant the starts and not seeds for the flowers, but plant seeds or starts for the squash so that the bug repellent flowers are there first.) Something eats our nasturtiums, and I have found squash bugs in the garden… but the zucchini survive. And I smash the squash bugs. Something new was out there in the garden this year and so I added the African Marigolds and it seemed to scare whatever it was away. I have dusted too, in the past, but I did not like using pesticides and the flowers seem to work.
Someone at a green house told me the black zucchini are heirlooms and more resilient. I plant different types of zucchini in case a disease comes… not all will likely catch a disease if of different varieties…. My ideas came from internet sources from other people who said what worked for them… and the flowers have worked. See companion planting for more ideas/info. This looks like a good recipe. Thanks


56 Amanda January 30, 2013 at 12:21 am

Fantastic recipe! I made these a few weeks ago but made waaaaay too many. I froze them and re-baked them the other night ago and they were still delish! Great job!


57 Maria June 10, 2013 at 1:14 pm

I saw your recipe on Pinterest and quickly made a batch of these last night. I had to make a few substitutions with what I had on hand, but the results were still crispy and delicious! I actually posted them on my micro blog Sometimes Foodie with a link to your recipe.

Not only have you inspired me to start growing my own zucchini, but your recipe is going in my normal rotation.

Thank you for sharing this wonderful recipe!


58 Shawnda June 16, 2013 at 1:55 pm

It is in heavy rotation here, too :) Glad you liked it!


59 Katja May 2, 2014 at 2:37 pm

Sooo good!
Love the idea. Simple but tasty


60 Nadja Croft May 7, 2014 at 5:58 am

These look really good! I was curious to your dipping sauce on the side??


61 Shawnda May 7, 2014 at 10:00 am
62 robin September 27, 2014 at 1:09 pm

Lorraine Pascale just ripped you off with these on her BBC show.


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