Baked Zucchini Fries

Served as a side dish or appetizer, they’re perfect for dunking.

By
Julie & Amy Luxemberg
Vibing Vegans
Julie & Amy Luxemberg
Sisters Julie & Amy Luxemberg are self-taught vegan chefs, recipe developers, and content creators.
Learn about Simply Recipes' Editorial Process
Published July 03, 2023
Vibing Vegans
Bowl of Zucchini Fries, Lemon Wedges, and a Bowl of Marinara Sauce, and in the Surroundings, a Glass of Water and Whole Zucchinis

Simply Recipes / Ciara Kehoe

Growing up on Long Island, our family took a once-a-year trip into New York City for dinner and a Broadway show. Forever ingrained in our memory (along with every song from Hairspray) is the enormous plate of zucchini fries from Carmine’s. Carmine’s is an iconic family-style restaurant known for its “wow-factor-sized portions” of Southern Italian food. It’s been 15 years and we’re still thinking about the massive plate of fried zucchini. Wow, indeed! 

We decided to recreate the dish’s classic Italian flavors with a healthier, less-mess twist by baking instead of deep-frying the zucchini. Our version uses thicker slices of zucchini that hold up in the oven and provide layers of texture. They’re coated in a thin batter and dipped in a mix of panko breadcrumbs, Italian seasonings, and Parmesan cheese for an irresistible cheesy, herby crispiness. 

Baked Zucchini Fries on the Counter (One Was Dipped in Marinara Sauce), a Bowl of Marinara Sauce, and Lemon Wedges

Simply Recipes / Ciara Kehoe

Baked Instead of Fried

One of the benefits of baking is that it’s easier and less messy than frying—no oil splatter and no standing over a bubbling pot! Baking also allows the flavors in the coating to shine through while the thick zucchini slices provide a depth in texture. Once you get them in the oven, this recipe is hands-off.

The baked zucchini fries get very crispy thanks to the panko breadcrumbs. They have a drier and flakier consistency than regular breadcrumbs do, making them easy to crisp up in the oven.

Zucchini Fries Tips and Tricks

  • Use parchment paper to line the pan. We tested this recipe with and without it and found that using parchment yielded crispier fries that were easier to flip.
  • Keep visible space on the pan in between the zucchini fries. If they’re too cramped they will steam and won’t get as crispy. 
  • When flipping, wiggle the fries first to loosen them on the tray and avoid pulling any coating off. 
Zucchini Fry Dipped in a Bowl of Marinara Sauce Sitting on a Plate With More Baked Zucchini Fries and Lemon Wedges

Simply Recipes / Ciara Kehoe

Recipe Variations

Feel free to play around with the seasoning—add more crushed red pepper for extra spice or double up on the lemon zest for more zing.

To make this recipe vegan, you can use an alternative milk like soy (we’ve found it’s the best consistency match) and vegan Parmesan cheese.

How to Serve

You can serve baked zucchini fries like Carmine’s with a squeeze of lemon and some warm marinara for dipping. It’s also delicious with an herby yogurt dip made with Greek yogurt, lemon juice, and a chopped fresh herb like parsley or dill. Serve as an app or on the side with pasta and extra sauce.

Zucchini Lovers Rejoice

Baked Zucchini Fries

Prep Time 30 mins
Cook Time 26 mins
Total Time 56 mins
Servings 4 servings

If you don’t have Italian seasoning, substitute 2 teaspoons dried oregano and 1 teaspoon dried basil.

Ingredients

For the zucchini and batter

  • Cooking spray

  • 2 medium to large zucchinis, about 1 1/2 pounds

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 3/4 cup plus 1 to 2 tablespoons whole milk

For the breadcrumb mixture

  • 1 1/2 cups panko breadcrumbs

  • 1/2 cup finely grated Parmesan cheese

  • 1 tablespoon Italian seasoning

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 1 lemon, zested, optional

For serving

  • Lemon wedges

  • 1/2 cup marinara sauce, optional

Method

  1. Preheat the oven to 425°F.

    Line a large baking sheet with parchment paper and spray it with cooking spray.

    Parchment Paper Lined Baking Sheet

    Simply Recipes / Ciara Kehoe
  2. Prep the zucchini:

    Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick.

    Zucchini Cut Into Fries on a Cutting Board With a Knife and a Whole Zucchini

    Simply Recipes / Ciara Kehoe
    Zucchini Cut Into Fries for Baked Zucchini Fries Recipe

    Simply Recipes / Ciara Kehoe
  3. Make the batter and breadcrumb mixture:

    In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed. 

    In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using).

    Dredging Batter Whisked Together in a Bowl for Baked Zucchini Recipe

    Simply Recipes / Ciara Kehoe
    Bowl of Panko With a Spoon

    Simply Recipes / Ciara Kehoe
  4. Dredge and place zucchini on the baking sheet:

    Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray.

    Tip

    If you run out of room on the baking sheet, use two pans and rotate them halfway through baking.

    Zucchini Strip Dipped in the Batter for Baked Zucchini Fries Recipe

    Simply Recipes / Ciara Kehoe
    From L to R, Bowl of Batter With Zucchini Slices, Bowl of Panko With Zucchini Slices, and Dredged Zucchini Fries on the Parchment Paper Lined Baking Sheet

    Simply Recipes / Ciara Kehoe
    Dredged Zucchini Fires on a Parchment Paper Lined Baking Sheet

    Simply Recipes / Ciara Kehoe
  5. Bake and serve:

    Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara.

    Baked zucchini fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer.

    Love the recipe? Leave us stars and a comment below!

    Baked Zucchini Fires Flipped on a Parchment Paper Lined Baking Sheet Using a Pair of Tongs

    Simply Recipes / Ciara Kehoe
    Baked Zucchini Fries on a Parchment Paper Lined Baking Sheet

    Simply Recipes / Ciara Kehoe
    Bowl of Zucchini Fries, Lemon Wedges, and a Bowl of Marinara Sauce

    Simply Recipes / Ciara Kehoe
Nutrition Facts (per serving)
350 Calories
6g Fat
68g Carbs
14g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 350
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 899mg 39%
Total Carbohydrate 68g 25%
Dietary Fiber 10g 34%
Total Sugars 15g
Protein 14g
Vitamin C 130mg 648%
Calcium 253mg 19%
Iron 5mg 26%
Potassium 935mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.