These Crispy Zucchini Fries are a healthy alternative to traditional French fries, but believe me when I say they don’t compromise on flavor at all! This recipe creates tender on the inside and crunchy goodness on the outside just like our Almond and Parmesan Crusted Asparagus Fries! Last but not least, serve these zucchini fries with a creamy gorgonzola dip that’s hard to put down.
Crispy Baked Zucchini Fries
Panko is probably one of the most under-appreciated ingredients in your pantry. These Japanese breadcrumbs are light and airy and add the perfect crunch without weighing down whatever you’re cooking.
RELATED: you might also like this recipe – Air Fryer Zucchini Fries
Case in point, these Crispy Zucchini Fries. They’re lightly coated with flour and egg then dredged in panko for the perfect amount of crisp. The panko takes away the need for frying, meaning you can bake these to healthy, crispy perfection!
To make these Crispy Zucchini Fries you’ll need:
- 2 zucchinis
- 1 cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- ½ tsp each salt and smoked paprika
- ¼ tsp ground black pepper
- 2 eggs, whisked
- ½ cup flour
- ½ cup plain Greek yogurt
- ¼ cup gorgonzola cheese
- ¼ cup mayonnaise
- 2 Tbsp chopped chives
Kitchen tools you may find useful:
Obviously veggie fries (or any fries for that matter) are nothing without a good sauce. Like the time we made sweet potato fries with this avocado dipping sauce. Or wedges with this roasted garlic and rosemary sauce.
Sauces matter, folks. Which is why today we’re pairing our crispy zucchini fries with a creamy, subtle gorgonzola dipping sauce. Just throw all the sauce ingredients in a food processor while your fries bake. It’s that simple!
These crispy baked zucchini fries make a great game day appetizer or dinner side dish!
More tasty vegetable side dishes
- Pan Roasted Broccoli
- Mashed Cauliflower
- Roasted Eggplant with Herbed Mint Sauce,
- Roasted Asparagus with Smoky Romesco Sauce
- Whole Roasted Cauliflower
- Fried Zucchini
Crispy Zucchini Fries
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Print It Rate ItIngredients
Crispy Zucchini Fries
- 2 medium zucchinis
- 1 cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- ½ tsp each salt and smoked paprika
- ¼ tsp ground black pepper
- 2 large eggs whisked
- ½ cup flour
Dipping Sauce
- ½ cup plain Greek yogurt
- ¼ cup gorgonzola cheese
- ¼ cup mayonnaise
- 2 Tbsp chopped chives
Instructions
- Preheat oven to 425 degrees F. Cut zucchini in half lengthwise, then slice into roughly ½ inch wide by 4 inch long fries (no need to peel them).
- Combine panko, parmesan, salt, paprika, and pepper in a medium bowl. Place whisked eggs in a separate medium bowl, and the flour in a third medium bowl.
- Working in small batches, dip zucchini pieces into the flour, then the egg, then the panko. Set on a parchment paper-lined baking sheet.
- When all zucchini are breaded, bake for 15 to 20 minutes, or until golden and crispy.
- Meanwhile, add yogurt, gorgonzola, mayonnaise, and chives to a food processor and blitz until smooth. Season to taste with ground black pepper.
- Serve zucchini fries warm with dipping sauce.
Nutrition
This post was originally published on this blog on Feb 11, 2018.
Amanda Davis
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Marty Brownbill says
I don’t have an air fryer but I send your recipes to my daughter. My grandson doesn’t care for vegetables but when she made this recipe he couldn’t get enough. That’s a big plus! He loved the flavor and crunch. Thank you so much. Now I want one.
LOVE
Gail Lee says
Tried these last night had with ranch dressing. Worked well in air fryer
Kathy Daulton says
How would you make these in an air fryer?
Amanda Formaro says
Hi Kathy! Actually, I haven’t yet, but another commenter (coincidentally her name is Kathi!) said this;
“Great recipe – thanks for posting. – but I made one change. I set my Air Fryer Grill to 425 degrees F to preheat for 5 monutes. Then air fried the zukes for 8 minutes; turned them and did another 5 minutes on the 2nd side. Yum!!!! I also took Donna’s suggestion fro AFeb 2019 and soaked them for 30 minutes in a saltwater bath. What a difference that made. Thanks donna for sharing that little tip. Used homemade ranch dressing as a dipping sauce. Yum!!! Again – thanks for posting.”
Kathi says
Great recipe – thanks for posting. – but I made one change. I set my Air Fryer Grill to 425 degrees F to preheat for 5 monutes. Then air fried the zukes for 8 minutes; turned them and did another 5 minutes on the 2nd side. Yum!!!! I also took Donna’s suggestion fro AFeb 2019 and soaked them for 30 minutes in a saltwater bath. What a difference that made. Thanks donna for sharing that little tip. Used homemade ranch dressing as a dipping sauce. Yum!!! Again – thanks for posting.
Amanda Formaro says
Awesome, and thanks so much for sharing your experience with the air fryer. Another commenter just asked about using an air fryer, so I will give her your suggestions!
Donna says
Just made these for dinner. Yum!
I have a suggestion to share that I learned years ago: it’s good to wash, slice, then soak zucchini and eggplant in saltwater. I usually soak eggplant overnight- but the zucchini, I just soaked for 30 minutes. Then you drain it and firmly press out the water using paper towels, or a cloth towel designated for this purpose (washed and dried without using fabric softener or dryer sheet). This removes the “bite” that eggplant and zucchini often have and allows them to be crunchier when baked.
Amanda Formaro says
Great tip Donna, thank you so much for sharing!