Why You’ll Love Zucchini Fries Recipe
You’ll love this recipe because:
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It transforms veggies into a fun fries experience — perfect for anyone craving that crisp, savory bite.
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It uses just five simple ingredients and avoids breadcrumbs or deep‑frying, making it lighter and more approachable for everyday cooking.
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It’s quick to prepare — about 15 minutes of prep and 15 minutes of bake time.
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The parmesan crust gives rich flavor and texture, making zucchini feel indulgent yet still veggie‑centric.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Zucchini
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Grated Parmesan cheese
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Large egg
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Garlic powder
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Black pepper (optional)
Directions
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Preheat your oven to 425 °F (218 °C). Line and lightly grease a baking sheet (parchment works best; foil is okay if well‑greased).
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Cut each zucchini in half lengthwise, then in half again lengthwise to make 4 wedges per zucchini, then cut crosswise to make sticks ~4 in (10 cm) long and ~½ in (1 cm) thick. If the sticks are wet, pat dry with paper towels.
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Set up two shallow bowls: one with the beaten egg, the other with parmesan, garlic powder, and black pepper. Dip each zucchini stick into the egg (shake off excess) then press into the parmesan mixture to coat all sides. Place coated sticks in a single layer on the prepared baking sheet—do not crowd them.
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Bake for 15‑20 minutes, flipping the fries and rotating the pan halfway through, until they are a fairly dark golden brown. Then, place under the broiler for 2‑3 minutes until darker golden and extra crisp.
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Serve immediately, preferably while hot and crisp.
Servings and timing
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Servings: 4 people (adjust as needed).
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Prep time: ~15 minutes.
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Cook time: ~15 minutes (plus ~2‑3 minutes broil).
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Total time: ~30 minutes.
Variations
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Swap half the parmesan for panko breadcrumbs (or gluten‑free breadcrumbs/almond flour) to increase crispiness.
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Add extra spices: try paprika, onion powder, Italian seasoning, or chilli flakes for extra flavour.
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Use yellow squash or summer squash instead of zucchini for a slightly different colour/taste.
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For an air‑fryer version: coat the sticks the same way and air‑fry for ~7‑8 minutes (or until crisp) instead of oven baking.
Storage/Reheating
Store any leftovers in an airtight container in the fridge, placing paper towels between layers to absorb moisture (the fries tend to get soggy). To reheat:
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Best: pop them into an air fryer for a couple of minutes to restore crispness.
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Alternatively: pan‑fry or broil for a short time until hot and crisp again.
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Freezing: Arrange the coated zucchini sticks on a parchment‑lined baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen until hot and crispy (rather than thawing, which can make them mushy).
FAQs
What size zucchini should I use?
Use small to medium zucchini if possible. Larger ones have more moisture, which can make the fries soggy. Patting dry helps improve crispness.
Can I use shredded parmesan instead of grated/parmesan from a shaker?
It’s not recommended: shredded cheese tends to melt more and won’t give as crisp a coating. A finely grated or shaker‑style parmesan works better for the breading.
Do I need to salt the zucchini before coating?
No, avoid salting the zucchini beforehand. Salting draws out moisture and can make the fries soggy. The parmesan coating already adds enough saltiness.
Can I make these gluten‑free?
Yes — the recipe as written uses no breadcrumbs, so it’s naturally gluten‑free. If you choose to add panko or breadcrumbs, use a certified gluten‑free variety.
What if I don’t have a broiler?
You can skip the broiler step and bake slightly longer or switch to an air fryer for crispness. Just watch closely so they don’t burn.
Can I prepare the zucchini sticks ahead of time?
You can slice the zucchini ahead of time and keep refrigerated, but for best results coat and bake right before serving so the breading stays crisp.
How do I make them extra crisp?
Several tips: use small zucchini, pat dry the sticks, space them apart on the baking sheet (don’t overcrowd), consider baking on a rack over a sheet for better airflow, and finish under the broiler or air fryer for extra browning.
What dipping sauces pair well?
Great options: marinara sauce, ranch dressing, garlic aioli or spicy mayo. The crisp, savory fries go well with a tangy or creamy dip.
Are these suitable for kids?
Yes — these fries are a fun vegetable side that mimic the fry experience, and many kids respond positively to the crispy coating and dipping sauces.
Can I bake these without using eggs?
You could try a flax egg or other egg substitute to help the coating adhere, but results may vary and the coating might not stick or crisp quite the same.
Conclusion
These zucchini fries offer a delicious and lighter twist on traditional fries — crunchy, cheesy, and veggie‑forward. With just a handful of ingredients and about 30 minutes of your time, you’ll have a side or snack that’s fun, flavorful, and crowd‑pleasing. Whether you serve them alongside burgers, grilled mains, or as a party appetizer, they’re a simple way to elevate zucchini into something special.
