Crispy Baked Zucchini Fries

This zucchini fries recipe is easy to follow for golden, crispy, and perfectly seasoned zucchini! Line your baking sheet with foil for easy clean-up.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 900.5 kcal

Equipment

1 Baking Sheet
1 Parchment Paper or Aluminum Foil for lining the baking sheet
1 Chef's knife
1 Cutting Board
1 Shallow Dish or Plate for breading

Ingredients

Main

¾ cup Italian seasoned bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon seasoned salt
1 9 inch zucchini, peeled
¼ cup butter melted

Instructions

Gather the ingredients. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4-inch pieces. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Combine bread crumbs, cheese, and seasoned salt in a deep plate. Dip the zucchini strips into the melted butter, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Serve and enjoy. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

Notes

For optimal crispiness, ensure zucchini strips are cut uniformly and arranged in a single layer on the baking sheet, allowing air to circulate. Overcrowding will steam them instead of baking. Consider lightly salting the zucchini strips and letting them rest for 10-15 minutes to draw out excess moisture, then blot thoroughly before breading. This prevents soggy fries. Enhance flavor by adding a pinch of garlic powder or smoked paprika to the breadcrumb mixture. A quick broil for the last minute can boost the golden color and crunch. Serve immediately with a fresh aioli or marinara for a delightful appetizer.