These baked breaded zucchini fries are a great option for a snack or game day treat when you are trying to eat healthily. No need for any fancy fryers just a standard oven will do.
I have a weakness for french fries. Though I don't eat it often most fried food is pretty delicious. I also like fried zucchini. But I don't like deep frying food in the kitchen and I don't have an air fryer.
So I tried to make baked zucchini fries in the oven for a healthier alternative. They are similar to my potato parmesan oven fries recipe however, these are coated in eggs first to help the breadcrumbs and cheese stick.
Making Baked Breaded Zucchini Fries
I used thin medium zucchini. This way you can get nice sized wedges or sticks with a side of the skin. This helps them hold their shape.
Not too thin but not very thick either.
Like many breading techniques you just need to roll them in the eggs and then the breadcrumb and cheese mixture.
It worked pretty well and I felt like they had just enough breading to taste good without going overboard on fat and calories.
Serve them with your favorite dipping sauce like ranch dressing or marinara sauce or both.
Oven fried zucchini. Yes, you can have your fries and eat them too.
- 3 thin zucchini squash
- 3 large eggs
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese (grated)
- salt and black pepper
- 1-2 tablespoons of olive oil
- Grease a baking sheet with olive oil or cooking spray.
- Wash the zucchini and cut off the tops and bottoms.
- Slice the zucchini in half width-wise.
- Then slice each section in half length-wise.
- Then cut each section into 3 wedges ending up with 36 zucchini sticks.
- Prepare 2 shallow bowls for the batter. One with 3 beaten eggs and the other with the panko, parmesan, salt, and pepper.
- Roll the zucchini sticks in the egg mixture and then into the bread crumb mixture.
- Set the breaded zucchini on the greased baking sheet in a single layer.
- Place the baking sheet with zucchini into a 400 degree oven for 40 minutes until golden brown.
- Serve with a dipping sauce such as ketchup, ranch dressing, or marinara sauce.
Choose thin zucchini so that your zucchini strips will not be too thick and you can get some of the skin with each wedge. This will help give the zucchini some stability since the batter is light and they are not fried.
Feel free to add spices to your panko mixture such as garlic powder or onion powder.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 70mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.