Crispy Zucchini Fries

You won't believe that these Crispy Zucchini Fries are baked in the oven! Paired with a creamy lemon herb dip, the easy side dish recipe will be the star of your next summer meal!

As the zucchini starts to ripen in our gardens, it seems like there are never enough ways to use up this popular veggie! While you can obviously turn the summer staple into "zoodles" or a loaf of zucchini bread, these baked zucchini fries will soon become your favorite side.

With a creamy lemon thyme sauce (or even just a bit of ketchup!), it's a green vegetable that your kids will devour, too!

How to make Zucchini Fries crispy:

I'm not kidding when I say that these taste exactly like fried zucchini fries! And while you get the taste and texture of a decadent deep-fried treat, the baked zucchini fries are a healthier option that bakes in the oven.

Here's the foolproof method to make sure that your zucchini fries turn out crispy and golden brown every single time (no soggy breading allowed!):

Step 1: Brush a large baking sheet with oil and preheat the pan in a 450-degree oven for 5 minutes. You'll hear an instant crispy sizzle when you place your fries onto the hot pan!

How to cut Zucchini Fries:

Step 2: Slice your zucchini into very thin ¼-inch strips. You don't need to peel the zucchini, but you will need to scoop out the seeds if they're large, since the seeds can be watery (you don't want to add moisture to a crispy fry)!

Step 3: Coat the zucchini in flour, then in an egg-milk mixture, and finally in the Panko breadcrumbs. You may need to press the breadcrumbs into the zucchini to make sure that plenty of the breadcrumbs stick to the vegetables.

Step 4: Bake the breaded zucchini on the hot, oiled baking sheet for a total of about 16-20 minutes, flipping halfway through.

You'll know that they're done when they're golden brown and crisp on the outside!

What pairs well with Zucchini Fries?

If you're serving fries, you've got to have a sauce alongside, right?! Kids may prefer ketchup or warm marinara sauce for dipping; however, we love this creamy lemon thyme sauce that comes together in seconds!

Simply whisk together mayonnaise, lemon juice, fresh thyme and a dash of salt and pepper. The smooth, cool, creamy dip is a bright contrast to the warm, crispy zucchini!

Can you freeze Zucchini Fries?

Yes, you can freeze the baked zucchini fries in a single layer on a baking sheet to use at a later date. The texture of the vegetable may be mushy after thawing, however.

How to reheat Zucchini Fries:

Reheat leftover zucchini fries in a 375-degree F oven for about 5-7 minutes -- just until they're crispy again!

Cook's Tips and Recipe Variations:

• This recipe calls for canola oil or avocado oil for greasing the baking pan. This is because these oils have a mild taste and a high smoke point so that they can stand up to the 450-degree F oven. I do not recommend substituting with butter or olive oil, but you can use a vegetable oil if you prefer.
• Make sure that you're using panko breadcrumbs, which you can find in just about any grocery store these days. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It's much crispier than traditional breadcrumbs.
• If you'd like to make Parmesan Zucchini Fries, you can add a couple of tablespoons of grated Parmesan cheese to your breadcrumb mixture.
• These zucchini fries are best when served warm from the oven!
• Garnish with fresh herbs such as thyme, parsley or basil, if desired!
• Serve the zucchini fries with ketchup, warm marinara sauce, or my creamy lemon herb dip!
• Reheat leftover zucchini in a 375-degree F oven for about 5-7 minutes.

Other easy zucchini recipes that you might enjoy:

• Easy Stuffed Zucchini Boats
• Dump-and-Bake Chicken & Zucchini Noodles
• Zucchini and Parmesan Baked Omelet
• Dump-and-Bake Summer Pasta with Zucchini, Corn and Chicken

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5 from 1 vote

Crispy Zucchini Fries

You won't believe that these Crispy Zucchini Fries are baked in the oven! Paired with a creamy lemon herb dip, the easy side dish recipe will be the star of your next summer meal!

Course Side Dish

Cuisine American

Keyword Baked Zucchini Fries, Crispy Zucchini Fries, Zucchini Fries

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Calories 229kcal

Author Blair Lonergan

Ingredients

• 3 small zucchini (about 1 lb. total)
• ⅔ cup all purpose flour
• ⅔ cup milk
• 1 egg
• 2 cups panko breadcrumbs
• 6 tablespoons canola or avocado oil, divided
• Salt and pepper, to taste

For the optional Creamy Lemon Thyme Dip:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon fresh thyme
• Dash of salt and pepper, to taste

Instructions

• Preheat oven to 450 degrees F. Brush a very large baking sheet (or two smaller baking sheets) with 3 tablespoons of oil. Set aside.
• Cut zucchini in half lengthwise. You will not need to scoop the seeds from the very small zucchini, but if you’re using larger zucchini, cut the seeds out from the center. Slice zucchini into ¼-inch thick strips.
• Place flour in a small dish. Whisk together milk and egg in a separate small dish. In a third small dish, toss together breadcrumbs and 3 tablespoons oil. Season the breadcrumb mixture with about ¾ teaspoon salt and a dash of pepper.
• One at a time, dip zucchini strips in the flour, then in the egg mixture, and finally in the breadcrumb mixture. Use your fingers to press the breadcrumb mixture onto the zucchini.
• Heat the prepared baking sheet in the hot oven for 5 minutes. Arrange the breaded zucchini in a single layer on the hot pas.
• Bake until golden brown and crispy, about 16-20 minutes, flipping the zucchini halfway through.
• While the zucchini is in the oven, whisk together all of the dip ingredients.
• Serve zucchini fries with creamy dip!

Notes

It's difficult to calculate the nutrition information for a recipe like this, because it's impossible to know exactly how much of the oil, egg, flour and breadcrumbs will be consumed with each zucchini fry. Instead, the nutrition information below is a very rough estimate, assuming that you will use about half of the breadcrumbs, oil, flour and egg mixture when preparing your fries (the rest will be discarded).

• This recipe calls for canola oil or avocado oil for greasing the baking pan. This is because these oils have a mild taste and a high smoke point so that they can stand up to the 450-degree F oven. I do not recommend substituting with butter or olive oil, but you can use a vegetable oil if you prefer.
• Make sure that you're using panko breadcrumbs, which you can find in just about any grocery store these days. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It's much crispier than traditional breadcrumbs.
• If you'd like to make Parmesan Zucchini Fries, you can add a couple of tablespoons of grated Parmesan cheese to your breadcrumb mixture.
• These zucchini fries are best when served warm from the oven!
• Garnish with fresh herbs such as thyme, parsley or basil, if desired!
• Serve the zucchini fries with ketchup, warm marinara sauce, or my creamy lemon herb dip!
• Reheat leftover zucchini in a 375-degree F oven for about 5-7 minutes.

Recipe adapted from Country Living Farmhouse Kitchen cookbook.

Nutrition

Serving: 1/4 of the fries (not including optional dip) | Calories: 229kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 20.3mg | Calcium: 71mg | Iron: 1.7mg