If you’re looking for a healthier alternative to regular French fries that doesn’t sacrifice flavor, you’re in for a treat. I’ve been making these crispy zucchini fries for years, and they’ve converted even the most dedicated potato fry enthusiasts in my family. They’re crispy on the outside, tender on the inside, and packed with flavor that’ll make you forget you’re eating vegetables.
Why You’ll Love These Zucchini Fries
Besides being a delicious way to sneak more vegetables into your diet, these fries are incredibly versatile. You can bake them in the oven or toss them in the air fryer for an even crispier result. I love that they’re naturally low-carb and can be made gluten-free by swapping out the breadcrumbs. Plus, they’re perfect for using up that abundance of summer zucchini!
Ingredients
- 3 medium zucchini
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil cooking spray
Pro tip: Choose firm, medium-sized zucchini for the best results. If you’re going gluten-free, almond flour or crushed pork rinds make excellent breadcrumb alternatives.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut your zucchini into 3-inch long sticks, about 1/2 inch thick. I like to cut off the ends first, then slice the zucchini in half lengthwise, and cut each half into strips.
- Pat the zucchini sticks dry with paper towels – this is crucial for achieving maximum crispiness!
- In a shallow bowl, combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
- In another bowl, whisk together eggs and milk.
- Dip each zucchini stick in the egg mixture, then roll in the breadcrumb mixture, pressing gently to coat well.
- Arrange the coated sticks on your prepared baking sheet, leaving space between each one.
- Spray the fries lightly with olive oil cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Time and Servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4-6 as a side dish
Why This Recipe Works
The secret to these perfect zucchini fries lies in three key elements: First, patting the zucchini dry removes excess moisture that could make them soggy. Second, the combination of Parmesan and seasoned breadcrumbs creates an irresistibly crispy coating. Finally, baking at a high temperature ensures they get crispy without being fried.
I love serving these with marinara sauce, ranch dressing, or my personal favorite – a simple garlic aioli. They’re perfect as a side dish, appetizer, or even as a healthy snack. Trust me, once you try these crispy zucchini fries, regular French fries might just have some serious competition!
Quick tip: If you have leftovers (though this rarely happens in my house!), reheat them in the oven or air fryer instead of the microwave to maintain their crispiness.
Crispy Zucchini Fries
Ingredients
- 3 medium zucchini
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil cooking spray
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut your zucchini into 3-inch long sticks, about 1/2 inch thick.
- Pat the zucchini sticks dry with paper towels.
- In a shallow bowl, combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
- In another bowl, whisk together eggs and milk.
- Dip each zucchini stick in the egg mixture, then roll in the breadcrumb mixture, pressing gently to coat well.
- Arrange the coated sticks on your prepared baking sheet, leaving space between each one.
- Spray the fries lightly with olive oil cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
