Zucchini – Yellow squash works great, too! Of course, summer squash fries won’t actually taste like potatoes, so if you want a veggie option that tastes closer to those, make my rutabaga fries or jicama fries instead. Grated Parmesan Cheese – This makes a healthy breading in place of breadcrumbs, and adds tons of flavor. I prefer grated parm from a shaker can for this recipe, because it doesn’t melt as easily. I don’t recommend using shredded cheese, which melts the most. Egg – This helps the parmesan stick to the zucchini. A flax egg might work as an egg substitute. Spices – I kept it simple with just garlic powder and (optional) black pepper. You can also add other spices if you like, such as Italian seasoning, paprika, or onion powder.
Use small zucchini if possible. Larger zucchini holds more water, which can make the fries soggy. I recommend getting small to medium ones if you can. If your zucchini is particularly “wet,” pat dry with paper towels after slicing. This helps the breading stick better and they crisp up more. Don’t add salt. Salting the zucchini before baking makes them mushy and too salty. The parmesan is already salty enough, anyway. For extra crispness, replace half the parmesan with breadcrumbs. I didn’t do this to keep this zucchini fries recipe light and easy, but not going to lie, parmesan alone is not as crisp as breadcrumbs. If you want to make the swap, replace half of it with panko breadcrumbs, gluten-free breadcrumbs (like I do for fried eggplant), or even almond flour (like I do for fried zucchini). Use one hand for the breading and the other for the egg mixture. This is my top tip, and I do this for all my breaded recipes! Breading can clump if it gets too wet, so using opposite hands helps to avoid this issue. Sometimes I even do this in batches: Keep most of the breading in a separate bowl, and add only a little at a time to the bowl where you’re dipping. This always keeps the breading clump-free. Parchment paper, foil, bare pan, or a rack? Decision time! Parchment paper doesn’t get your zucchini fries quite as crispy as aluminum foil or an unlined pan, but they don’t stick to it as easily. If you choose foil or a bare pan, coat with a generous layer of cooking spray. You can also bake the fries on a rack fitted over a baking sheet (the trick I’ve learned from cooking bacon in the oven), for extra air flow — translation: extra crispness! Don’t crowd the baking sheet. Make sure to leave space between the fries to help them get crispy. Want extra browning and crispness? You can pop the pan under broiler for a couple of minutes, or lightly pan fry them. Or just cook them in the air fryer for 7-8 minutes (similar to my air fryer zucchini, except in fry shapes instead of slices).
Dipping Sauce – Totally optional, but it totally enhances the fry experience! I love them with my homemade marinara sauce (pictured above), but my quick ranch dressing, spicy mayo, or garlic aioli are also amazing with these. Burgers – My baked zucchini fries are perfect with burgers and bacon wrapped hot dogs. You can also change it up with a turkey burger or salmon burger. Fish – Repurpose the parmesan breading to make my parmesan crusted tilapia or parmesan crusted salmon. Double the parmesan! Chicken – Pair your fries with my crispy coconut chicken tenders or grilled chicken. It’s a kid-friendly combo that adults love, too!
Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Healthy Ebook Bundle! It’s also bittersweet to say goodbye to friends and family again, and to this house where I spent 12 years (and first made these zucchini fries back in 2016). But, I’m looking forward to being back to our new normal routine, and having all my kitchen tools again for recipe testing!
