Baked Zucchini Fries Recipe

Craving something crispy and savory that won’t leave you feeling weighed down? These Baked Zucchini Fries are pure veggie magic: golden on the outside, tender on the inside, and seriously addictive. They satisfy every fried-food craving—without the actual frying—and come together in just 45 minutes from scratch. Trust me, not a single person at your table will miss the potatoes!

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Ingredients You’ll Need

Every ingredient in these baked zucchini fries plays a key role, from the fresh zucchini to the flavorful finishing dip! Gather your staples and get ready—it doesn’t take much to create seriously irresistible fries you’ll crave again and again.

• Zucchini (2 medium): Opt for firm, vibrant zucchini, as they slice neatly and hold their shape when baked.
• Egg: Acts as the glue—helping that glorious Parmesan coating stick to every fry.
• Grated Parmesan Cheese (1 cup): Parmesan is what delivers the signature crispy, salty coating that makes these fries irresistible.
• Garlic Powder (1 tsp): Adds subtle savory warmth without overpowering the zucchini.
• Italian Spice (1 tsp): This blend of herbs brings a hint of Mediterranean flair every time you bite in.
• Mayonnaise (for the Lemon Parsley Aioli): The creamy base for a dunk-worthy, zesty sauce.
• Lemon Juice: A squeeze of fresh lemon brightens the aioli and cuts through the richness.
• Fresh Garlic & Parsley: Minced garlic punches up the aioli’s flavor; parsley adds freshness and a pop of color.
• Salt & Pepper: Essential for seasoning both the fries and the dipping sauce—never forget that final sprinkle!

Variations

These baked zucchini fries are deliciously flexible, so don’t hesitate to play around! Changing up the spices, swapping ingredients, or adjusting for dietary approaches all work beautifully—there’s plenty of room for your personal touch.

• Vegan Swap: Use vegan Parmesan and replace the egg with a flaxseed “egg” or a splash of plant milk to make these fries entirely plant-based.
• Spicy Kick: Add a little cayenne pepper or smoked paprika to the Parmesan mixture for a zesty, smoky heat.
• Alternative Dips: Switch up the aioli for classic marinara, creamy ranch, or your favorite salsa to suit any mood or menu.
• Gluten-Free Upgrade: These are naturally gluten-free, but for extra crunch, add a tablespoon of crushed gluten-free crackers to the Parmesan coating.

How to Make Baked Zucchini Fries

Step 1: Prep the Oven & Baking Trays

Start by preheating your oven to 425°F—this high temp is key for getting the fries beautifully golden! Line two baking trays with parchment paper, which prevents sticking and makes clean-up a breeze.

Step 2: Cut the Zucchini into Fries

Slice each zucchini in half, then slice those halves in half again lengthwise, and finally cut them into quarters. You’ll end up with 16 fry-shaped pieces per zucchini—perfect for even baking and easy dipping.

Step 3: Prepare the Coating Stations

In a small bowl, lightly beat the egg. In a separate shallow dish, combine the grated Parmesan, garlic powder, and Italian spices. Lining up these two bowls assembly-line style will help you work quickly and stay tidy.

Step 4: Coat Each Zucchini Fry

Dip each zucchini stick first into the egg wash, covering all sides, then roll in the Parmesan mixture. Use one hand for the wet dip and the other for the dry coating to avoid clumping. Place the coated fries onto the baking tray with a bit of space in between for maximum crispiness.

Step 5: Bake and Flip for Even Browning

Bake for 25–30 minutes, flipping the fries halfway through (especially onto their cut sides) so every side gets delightfully crisp and golden. They’re ready when they look tanned and irresistibly crunchy.

Step 6: Mix Up Lemon Parsley Aioli (Optional)

For an unbeatable dip, combine mayo, lemon juice, minced garlic, parsley, plus a pinch of salt and pepper. Stir until creamy—taste and adjust the lemon or seasoning to your liking! Serve alongside your hot baked zucchini fries.

How to Serve Baked Zucchini Fries

Garnishes

For a finishing flourish, shower your baked zucchini fries with extra freshly grated Parmesan, a few pinches of flaky sea salt, and a scattering of chopped parsley or basil. A squeeze of lemon over the top just before serving really brightens every bite!

Side Dishes

Baked zucchini fries make a show-stopping appetizer, but they also love to share the stage! Serve them alongside grilled chicken, classic burgers, or a big summer salad. They’re especially delightful with lighter mains where their crispy richness really shines.

Creative Ways to Present

Stack the fries artfully on a rustic wooden board, nestle them into paper cones for a party, or line them up in a basket with dip in the center—presentation is part of the fun! For a family-style snack, let everyone build their own dip trio with aioli, marinara, and ranch.

Make Ahead and Storage

Storing Leftovers

Stash any leftover baked zucchini fries in an airtight container in the fridge for up to 3 days. While they’re best hot from the oven, they keep surprisingly well and make an awesome next-day snack or side.

Freezing

If you’re making a double batch to save for later, freeze the uncooked, coated zucchini fries in a single layer on a tray; once solid, pop them into a freezer bag. Bake straight from the freezer—just add an extra few minutes to the cook time for the perfect crunch.

Reheating

To revive leftover fries, spread them out on a baking sheet and warm in a 400°F oven for 5–7 minutes. This brings back much of their signature crunch, so you feel like you’re eating them right out of the oven again!

FAQs

Final Thoughts

There’s something so joyful about turning humble veggies into a plate of crispy, golden baked zucchini fries. I can’t wait for you to try them—whether as a snack, side, or delicious little meal, they’re sure to win hearts! Let me know how you serve yours and if you get creative with the dips—happy snacking!

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