Baked Zucchini Fries



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I hope you had a wonderful Valentine’s Day!

Mine was filled with a quick coffee date with my husband before work, beautiful flowers from him and a walk with my son.  I planned to cook up a  nice dinner for Valentine’s Day but the crazy work week got the best of me and I was just plain exhausted when I got home last night.  All I wanted for Valentine’s Day was to spend time with my son and husband and go enjoy a meal out. Do you ever have those days?

We ended up going to one of my favorite local Mexican restaurants and ate devoured delicious salsa, tacos & sipped a couple of margaritas.  That is a good Valentine’s Day in my book.


Now on to these yummy zucchini fries. Do you need to encourage your kids to eat more veggies? Do you need to eat more veggies yourself?

These are your answer!


You can use panko breadcrumbs or regular breadcrumbs for these zucchini fries. Are you not a fan of zucchini? This recipe would work great for other vegetables like squash or eggplant.


You can eat these zucchini fries plain but I think they taste even better with a little dipping sauce. Check out some of the dips I found around the web that I think would be great for these. I made the spicy alioli dip and really liked the added spice.

Zucchini Fries

Prep time: 

Cook time: 

Total time: 

Serves: 8

Zucchini fries are crunchy and healthy. Perfect for snacking, an appetizer or side dish.
  • Olive oil cooking spray
  • 1 tsp Italian Seasoning
  • 1 ½ Tbsp. all purpose flour
  • ¾ tsp salt
  • ¾ c dried plain breadcrumbs (regular or panko)
  • 2 medium uncooked zucchini
  • 2 large egg whites
  1. Preheat oven to 500 degrees (for crispier) or 425 degrees for those that like their fries less crispy.
  2. Coat a baking sheet with cooking spray or use aluminum foil.
  3. In a small bowl, mix together Italian seasoning, flour and salt and set aside. Place the breadcrumbs in a separate bowl and set aside. Place the 2 large eggs (the whites) in a separate dish and set aside.
  4. Slice the zucchini in half lengthwise and then each half into 2 pieces width wise. Next slice each chunk into 4 fries.
  5. Dredge the zucchini into flour, then egg whites, then the breadcrumbs making sure all sides are coated with each.
  6. Place coated zucchini on baking sheet and repeat for all zucchinis.
  7. Roast for about 10 minutes on 500 degrees or 12 minutes on 425 (until desired crispiness) turning once.
This technique works great on eggplant or summer squash as well. I baked mine on 500 degrees because I like fries crispy. You can bake them on 425 degrees for less crispy fries.

Recipe Source: Weight Watchers

For dip ideas:

Spicy Alioli from My Recipes

Easy Alioli from Epicurious

Onion Dip from Alton Brown

Homemade Ranch Dressing from Pioneer Woman

Have a wonderful weekend!


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    • A Cedar Spoon says

      Thanks! Yes they are good! I want to try using this to do other vegetables too. I also think plain breadcrumbs would be good (I tried it with Panko).
      Have a good weekend!

  1. says

    Oh I know that kind of a tiring work day very well! We have to eat out order something to home then. If the place you eat is a nice one, it could be a good change. On such days, we sometimes have breakfast like meal for dinner, which is easier to prepare.
    Zucchini fries look great! It is definitely a good idea to love and eat zuchhini more often. I love to dip these fries into strained yogurt. YUM!
    zerrin recently posted..Thumbprint Chocolate TrufflesMy Profile

    • A Cedar Spoon says

      Thanks! I love breakfast for dinner–I always forget to do that. Dipping these in strained yogurt sounds awesome- great idea.

    • A Cedar Spoon says

      Thanks! Great idea for those that are gluten-free or want to watch how much gluten they eat. I will have to try that sometime.

    • A Cedar Spoon says

      Thanks! A paleo version sounds great–I have not use coconut flour but need to learn more about this! Let me know how they turn out.

    • A Cedar Spoon says

      My husband is the same way..and I am sure my son will follow in his footsteps. :) I haven’t froze a zucchini before–does is still taste pretty good once it thaws?

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