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Jul 9, 2016

My Favorite Baked Zucchini Fries

These baked zucchini "fries" are so crispy and light, and are a delicious way to get the kids to eat their veggies. 

My Favorite Baked Zucchini Fries

This is the time of year when everyone you know who has a vegetable garden is harvesting summer squash of all varieties, especially zucchini. You may even know someone who runs after you waving a giant zucchini with lots of white flesh in the hopes that you will take it off of their hands. Don't turn them down. That giant zucchini is perfect for these "fries."

These baked zucchini fries are not fried at all. The only fat involved is a quick spray of spray oil, making them super light. They are also incredibly crispy, and, I promise you, never get soggy. Your guests will never suspect that they are baked.

My Favorite Baked Zucchini Fries

Even better? You can make these in advance. Leftovers heat up in the oven without losing any of their crispness, which also makes them an ideal appetizer.

Reheat them in an oven or toaster oven, and serve them with shot glasses filled with ketchup and ranch dressing. How cool is that?

My Favorite Baked Zucchini Fries

These "fries" are delicious and totally crispy. If you close your eyes and let your imagination take over, you might actually convince yourself that you are having something totally decadent, crispy, and fried.

Next time someone gives you a giant zucchini, instead of making zucchini bread, whip up a bunch of these. You'll love them.

Oh... and you can use "regular" sized zucchini too!

To make ahead, follow the instructions for leftovers. They are just as good.

My Favorite Baked Zucchini Fries Recipe


Spray oil
About 2 pounds of zucchini, cut into 2 inch long and 1/4 inch thick pieces, lengthwise
1 cup all purpose flour, placed in a shallow bowl
2 eggs, beaten, placed in a bowl
1 cup bread crumbs, seasoned with 1/4 tsp of salt and 1/4 tsp of pepper, placed in a shallow bowl
Salt and pepper to taste


  1. Preheat the oven to 350 degrees F. 
  2. Spray two baking sheets lightly with spray oil
  3. Dip the zucchini pieces, one at a time, in the flour, then the egg, and then the bread crumbs. Place them on the baking sheets, about 1/2 inch apart. 
  4. Spray the fries lightly with the spray oil.
  5. Bake the fries for 20 to 25 minutes, until crispy. Season with salt and pepper to taste. 
  6. Serve with ketchup and ranch dressing. 
  7. Leftovers can be refrigerated. Reheat in a 325 degree oven for about 5 to 10 minutes. 
Recipe adapted from the Epicurious Cookbook

My Favorite Baked Zucchini Fries

Would you like to comment?

  1. I am in love with these zucchini fries, and the presentation... you really outdid yourself with it (not to mention the pinnable picture, absolutely adorable)

    I imagine you got a great crunch with the coating, it's making me salivate here... and it's not even 10am yet

    1. Thanks Sally. They are quite crunchy and really are very light. The photo makes them look fatter than they actually are.

      P.S. I had zucchini pizza for breakfast this morning. Nothing wrong with that!

  2. I've got some zucchini ready to pick right now. I can't wait to try these!

    1. Thanks Renee! They were such a happy surprise for me.

  3. I know what I'm making today...these look SO delicious

    1. Thanks Heather! I hope you're happy with them!!!


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