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overhead shot of crispy baked zucchini fries on gray plate with small bowl of ketchup
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5 from 1 vote

Crispy Baked Zucchini Fries

Baked zucchini fries with a crispy parmesan panko breading are kid-friendly and the perfect way to use up summer's zucchini! 
Prep Time30 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 138kcal


  • 2 medium zucchinis (cut into ⅓ inch x 2 inch matchsticks)
  • ½ cup white whole wheat flour (or all purpose flour)
  • 2 eggs (beaten)
  • 1 cup panko (seasoned breadcrumbs)
  • ½ cup parmesan cheese (freshly grated)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt


  • Heat oven to 425°F. Line a baking sheet with parchment and set aside.
  • Prepare three bowls for the zucchini coatings. 1) flour 2) beaten eggs 3) combine panko, parmesan, garlic powder and salt.
  • Working in batches of 5-8 zucchini slices, first coat zucchini in the flour, tapping off excess.
  • Then place the floured zucchini fry into the egg mixture and use tongs to ensure all sides are evenly coated with egg.
  • Finally, roll in the panko mixture until evenly coated.
  • Arrange fries on the baking sheet.
  • Bake for 10 minutes (using convection if possible), or until breadcrumbs begin to turn golden brown.
  • Enjoy immediately.


Serving: 1/6th of the batch | Calories: 138kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 427mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 11.7mg | Calcium: 142mg | Iron: 1.3mg