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Summer is the time for eating in-season fruits and veggies (they taste THE BEST this time of year!) and Zucchini is having. her. moment. right. now.
Zucchini is in abundance!
If you’re like me, there is only so much zucchini you can eat before you start getting a little fed up with it. I’m always trying to find more exciting ways to present it this time of year, especially for my kids!
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Today I’m sharing a delicious and easy baked zucchini fries recipe that is kid-approved and healthy. I serve this for my kids alongside hotdogs or tacos. My kids prefer them with ketchup, but I actually love dipping in to marinara as well. So yummy!
The first time I made these, they didn’t turn out as crispy as I like, so the next time, I preheated the sheet pan in the oven while the oven was heating up and that made all the difference! Make sure you put the raw fries on a sizzling hot, oiled (veggie oil) sheet pan before baking and handle the pan with care!
Ingredients…
(Feeds 3-4 as a side dish)
- 1½ lbs zucchini, cut into ½ inch “fries”
- cooking spray or canola oil (to coat the pan)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 large eggs
- 1 cup Italian style bread crumbs
- ½ cup grated parmesan cheese
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Directions…
Step 1
Preheat
Preheat the oven to 425 degrees and throw your sheet pan in there to preheat. I like to use a darker sheet pan so it really makes the fries crispy!
Step 2
Create Dipping Bowls
One with the all purpose flour, salt, pepper, and garlic powder. Mix well. The second with the two eggs, lightly beaten. The third, with the breadcrumbs mixed with the parmesan cheese.
Step 3
Dredge Zucchini
In an assembly line, take the zucchini sticks a few at a time, and dip them first in the flour mixture to coat. Shake off the excess flour and dip them in the egg wash to coat, and then dip them in the breadcrumb mixture to coat. Place them on a plate to wait until you finish coating all the zucchini.
Step 4
Arrange
Remove the pan carefully with an oven mitt from the oven, spray well with cooking spray, and then dump the zucchini fries on the sheet pan, making sure none are overlapping.
Step 5
Bake
Bake for 20-25 minutes, flipping once in the middle of cooking. Make sure to check on the fries every ten minutes or so to see if any are golden yet – you don’t want to burn them!
Baked Zucchini Fries
Equipment
- Mixing Bowls
- Baking Sheet
Ingredients
- 1½ lbs zucchini, cut in to 1/2 inch “fries”
- cooking spray (or canola oil), to coat the baking sheet
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 large egg
- 1 cup Italian style bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 425º F and throw your sheet pan in there to preheat. I like to use a darker sheet pan so it really makes the fries crispy!
- One with the all purpose flour, salt, pepper, and garlic powder. Mix well. The second with the two eggs, lightly beaten. The third, with the breadcrumbs mixed with the parmesan cheese.
- In an assembly line, take the zucchini sticks a few at a time, and dip them first in the flour mixture to coat. Shake off the excess flour and dip them in the egg wash to coat, and then dip them in the breadcrumb mixture to coat. Place them on a plate to wait until you finish coating all the zucchini.
- Remove the pan carefully with an oven mitt from the oven, spray well with cooking spray, and then dump the zucchini fries on the sheet pan, making sure none are overlapping.
- Bake for 20-25 minutes, flipping once in the middle of cooking. Make sure to check on the fries every ten minutes or so to see if any are golden yet – you don’t want to burn them!
- Enjoy with dipping sauce of your choice!
Nutrition
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Photographs by Julia Dags
