It’s hard not to fall in love with Zucchini Fries—crunchy on the outside, tender on the inside, and downright irresistible. If you’re searching for a lighter, veggie-packed take on your favorite bar snack, this recipe is about to become your new go-to for dipping, snacking, and showing off at gatherings!
Why You’ll Love This Recipe
- Crispy Guilt-Free Crunch: Zucchini Fries bake up golden and crisp without any heavy oil or deep fryer in sight.
- Easy, Everyday Ingredients: You likely have everything you need on hand already, with fresh zucchini as the star!
- Versatile Snacking: These fries make a fabulous appetizer, side dish, or party snack—always a crowd-pleaser!
- Basil Dipping Sauce: The creamy, basil-kissed sauce takes every bite to the next level of flavor.
Ingredients You’ll Need
What makes these Zucchini Fries such a hit? It’s the simple yet powerful lineup of ingredients—each one lending flavor, crunch, or that perfect golden color. Let’s get acquainted with the essentials before you start slicing and breading.
- Zucchini: The fresh, juicy foundation of our fries—choose medium zucchinis for the best shape and texture.
- Panko Breadcrumbs: These create that irresistible, extra-crunchy coating that sets these fries apart.
- White Whole Wheat or All-Purpose Flour: Flour helps the breading stick and lends body to each bite.
- Parmesan Cheese: Adds a nutty, salty kick that pairs so well with the mild zucchini.
- Kosher Salt, Onion Powder, Ground Black Pepper: Seasonings that make every bite super flavorful (don’t skip!).
- Egg Whites: Acts as glue, helping the breadcrumbs adhere for the perfect crust without extra fat.
- Nonstick Cooking Spray: Gives you crispy outsides with so much less oil than frying.
- Greek Yogurt: The creamy base for your bright, herby basil dipping sauce.
- Fresh Basil: Brings garden aroma and a pop of vibrant green to your sauce—fresh is best, but dried works in a pinch.
- Garlic & Worcestershire Sauce: Lends savory, punchy depth to the dipping sauce. Don’t worry, it’s subtle but essential.
Variations
There’s so much room to put your own spin on Zucchini Fries! It’s easy to tweak based on what’s in your pantry, your favorite flavors, or special dietary needs. Here are some ideas to get you started:
- Spicy Kick: Add a dash of cayenne or smoked paprika to the breadcrumb mixture for fries with an irresistible little heat.
- Gluten-Free: Swap in gluten-free Panko and flour so everyone can enjoy these crispy bites.
- Dairy-Free: Omit the Parmesan or use a plant-based alternative, and your fries will still bake up tender and crisp.
- Different Dipping Sauces: Experiment with ranch, marinara, or chipotle aioli for totally new flavor experiences.
How to Make Zucchini Fries
Step 1: Prep Your Zucchini
Begin by cutting your fresh zucchini into fry-shaped sticks—think about a half-inch thick and about 3 1/2 inches long. Lay them out on a kitchen towel or paper towels and give them a quick pat-dry. Letting them rest while you set up the breading station removes excess moisture, leading to those coveted crispy edges.
Step 2: Mix the Crunchy Coating
In a wide, shallow dish, stir together the Panko breadcrumbs, flour, Parmesan cheese, salt, onion powder, and pepper. This is where the flavor magic happens! Make sure the mixture is evenly combined so every fry gets a little bit of everything.
Step 3: Dip, Dredge, and Arrange
Whisk your egg whites in a big bowl until lightly foamy. Working in batches, toss the zucchini sticks in the egg whites, shake off the excess, then roll them around in the breadcrumb mixture, pressing gently so the coating sticks. Lay the coated fries close together (but not touching) on a prepared baking sheet for even browning.
Step 4: Bake to Perfection
Give the fries a generous spritz with nonstick cooking spray and bake at 425°F for 10 minutes. Flip the fries, spritz again, and give the pan a spin in the oven. Bake for another 10 minutes until the Zucchini Fries are gloriously crisp and golden. That’s the secret to perfect oven-baked crunch!
Step 5: Make the Basil Dipping Sauce
While the fries are getting golden, whisk together Greek yogurt, basil, garlic, Worcestershire, salt, and pepper. Taste and adjust for seasoning. This vibrant, herby sauce is the ultimate upgrade for dipping hot Zucchini Fries straight from the oven!
Pro Tips for Making Zucchini Fries
- Dry Them Well: Pat the zucchini sticks thoroughly to prevent sogginess—this step is key for achieving that satisfyingly crisp exterior.
- Press the Breadcrumbs: Don’t be shy—gently press the Panko onto each fry so it really adheres and forms a thick, crunchy crust.
- No Crowding Needed: Give the fries a little space on the baking sheet—touching fries will steam instead of crisp, so line them up with room to spare.
- Rotate and Spray Midway: Spritzing with oil spray at the halfway mark and turning the pan ensures even browning and ultra-crisp results.
How to Serve Zucchini Fries
Garnishes
The best garnish for Zucchini Fries is a final flourish of grated Parmesan and a sprinkle of fresh basil or parsley. Not only does it enhance the look, but it lifts the flavor and adds a restaurant-worthy touch right at home.
Side Dishes
Zucchini Fries are fantastic beside grilled chicken, a hearty burger, or a fresh summer salad. Try them with a tomato-mozzarella Caprese or a citrusy quinoa salad—the contrast makes for an unforgettable meal!
Creative Ways to Present
Serve Zucchini Fries upright in a mason jar or cup lined with parchment for a fun, party-ready vibe. Or scatter them “fry basket” style on a board with a rainbow of dipping sauces for a gorgeous appetizer platter that will disappear fast!
Make Ahead and Storage
Storing Leftovers
Store any leftover Zucchini Fries in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate so the fries stay as crisp as possible.
Freezing
While you can freeze Zucchini Fries after baking, they’re best enjoyed fresh. If you do freeze, lay them flat on a sheet until solid, then transfer to a freezer bag for up to 2 months. Texture may be softer after thawing, but a quick oven reheat helps!
Reheating
To re-crisp Zucchini Fries, arrange on a baking sheet and reheat at 375°F for about 8 minutes. Skip the microwave, as it will make them soggy instead of crunchy.
FAQs
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Can I make Zucchini Fries ahead of time?
You can bread and arrange the fries on the baking sheet up to a few hours in advance—just refrigerate until ready to bake. For the best texture, bake right before serving so they stay crispy.
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Do I have to use Panko breadcrumbs, or can I use regular?
Panko breadcrumbs are ideal for the crunchiest Zucchini Fries, but you can substitute regular breadcrumbs if needed. The fries will still be delicious, just not quite as crisp.
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How do I keep my Zucchini Fries from becoming soggy?
Patting the zucchini dry, not overcrowding the baking sheet, and baking at high heat all help prevent sogginess. Serve them promptly while fresh from the oven for the best crunch!
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Can I air fry these Zucchini Fries?
Absolutely! Arrange breaded fries in a single layer in your air fryer at 400°F and cook for 8–12 minutes, shaking halfway through, until golden and crisp.
Final Thoughts
If you’re ready for a new kitchen favorite, give these homemade Zucchini Fries a try. They’re so simple, so crunchy, and downright delightful—just wait until you dunk one in that basil sauce! Whether you’re hosting friends or just treating yourself, you’ll love every fresh, golden bite. Enjoy!
Print
Zucchini Fries Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings (about 48 fries) 1x
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful zucchini fries served with a creamy basil dipping sauce. These baked zucchini fries are a healthier alternative to traditional fries and make a delicious snack or side dish.
Ingredients
For the Zucchini Fries:
- 3 medium 7-inch zucchini, cut into 1/2 inch x 3 1/2-inch “sticks” (about 1 1/4 pounds)
- 1/2 cup Panko breadcrumbs
- 1/3 cup white whole wheat flour or all-purpose flour
- 1/4 cup finely grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 large egg whites
- Nonstick cooking spray olive oil or canola oil flavored
For the Basil Dipping Sauce:
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
- 1 clove minced garlic, about 1 teaspoon
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
- In a wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
- Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.
- While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and pepper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.
Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
Notes
- TO STORE: Place leftover zucchini fries in an airtight storage container in the refrigerator for up to 2 days.
- TO REHEAT: For best results, rewarm the zucchini fries in the oven at 375 degrees F on a baking sheet coated with nonstick spray. Do not reheat fries in the microwave—they will become mushy.
Nutrition
- Serving Size: 1 serving (8 fries)
- Calories: 140
- Sugar: 2g
- Sodium: 310mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg
