These Baked Zucchini Fries are the kind of side dish that can completely change the way zucchini is viewed. With a crispy Parmesan and Panko coating on the outside and a tender center, they prove that a simple vegetable can be just as satisfying as comfort food recipes everyone loves.
One of the best things about zucchini fries is how indulgent they feel. They deliver the same crispy, snackable experience people love about fries while showcasing the flavor and texture of fresh zucchini.
Restaurant versions are often deep-fried, which certainly makes them delicious. But there’s something especially appealing about enjoying zucchini fries that still offer plenty of crunch and flavor without relying on a deep fryer.
These fries turn out wonderfully crisp and sturdy enough for dipping. During the summer months, a cool and creamy basil yogurt dip makes a perfect pairing and complements the savory coating beautifully.
They’re also delicious served on their own. The combination of Parmesan, Panko, and seasonings adds plenty of flavor to every bite, making these zucchini fries just as enjoyable as a snack, side dish, or appetizer.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
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3 medium 7-inch zucchini cut into 1/2 inch x 3 1/2-inch “sticks” (about 1 1/4 pounds)
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½ cup Panko breadcrumbs
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⅓ cup white whole wheat flour or all-purpose flour
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¼ cup finely grated Parmesan cheese
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½ teaspoon kosher salt
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¼ teaspoon onion powder
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¼ teaspoon ground black pepper
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2 large egg whites
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Nonstick cooking spray olive oil or canola oil flavored
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½ cup non-fat plain Greek yogurt
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2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
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1 clove minced garlic about 1 teaspoon
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¼ teaspoon Worcestershire sauce
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⅛ teaspoon kosher salt
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⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
- Arrange the zucchini sticks on paper towels or a clean kitchen towel and gently pat them dry. Let them rest while you prepare the coating.
- In a wide, shallow dish, combine the panko breadcrumbs, flour, Parmesan cheese, salt, onion powder, and black pepper. In a separate large bowl, whisk the egg whites until lightly frothy.
- Working in small batches, add the zucchini sticks to the egg whites and toss until evenly coated. Shake off any excess egg white, then transfer them to the breadcrumb mixture. Toss and gently press the coating onto the zucchini to help it adhere.
- Arrange the coated zucchini fries on the prepared baking sheet in a single layer, making sure they are close together but not touching. Repeat with the remaining zucchini.
- Lightly spray the tops of the zucchini fries with cooking spray. Bake for 10 minutes, then remove the pan from the oven and lightly spray them once more. Rotate the baking sheet and return it to the oven for another 10 minutes, or until the coating is crisp and golden and the zucchini is tender.
- While the fries are baking, prepare the dipping sauce. In a small bowl, whisk together the Greek yogurt, basil, garlic, Worcestershire sauce, salt, and pepper until smooth. Taste and adjust the seasoning if needed.
- Serve the zucchini fries immediately with the dipping sauce on the side.
Notes
- Store any leftover zucchini fries in an airtight container in the refrigerator for up to 2 days.
- For the best texture, reheat the fries in a 375°F (190°C) oven on a lightly greased baking sheet until heated through and crisp again.
- Avoid reheating them in the microwave, as the coating will soften and the fries can become soggy.
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