Zucchini Fries

12 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Zucchini Fries just like you love at your favorite restaurant. The perfect way to use up all that zucchini you’ve bought or grown this summer!

Zucchini Fries are a perfect appetizer to a delicious Italian dinner of Chicken Parmesan or Meat Lasagna and we love them dipped in this easy Easy Marinara Sauce.

Zucchini Fries Easy Zucchini Fries

Crispy Zucchini Fries are not intimidating, hard or even difficult to make. I’ll give you two options in fact, baked and fried!

Fried Zucchini Fries

The fried version are the classic kind you’ll find in every restaurant across the country. The process for making them is so easy too. The addition of Parmesan cheese to your breadcrumbs will create a flavorful crust.

Since you don’t need the pieces of zucchini to cook through very much you’ll just cook them long enough to brown the outside.

Just be careful you don’t let the oil get too hot, this will brown the outside before the zucchini even has a chance to soften inside and even though we don’t need it cooked too much, raw zucchini is also not the flavors we are looking for.

Zucchini Fries

Baked Zucchini Fries

The baked version of these fries includes a classic egg and breadcrumb dredging station along with a very hot oven.

  • The zucchini fries get coated in a breadcrumb and Parmesan cheese mixture before being dipped in beaten eggs and dredged in the breadcrumb mixture again.
  • The pieces of zucchini are sprayed with cooking spray well after being added to a baking sheet.
  • They are baked at 425 degrees for 20-25 minutes until golden brown and crispy.
  • You may want to turn the zucchini pieces halfway through.

If you’d like to keep the calories down even more you can swap out the whole eggs for egg whites too.

If you’d like to minimize the breading you can also dredge the zucchini in flour before the eggs instead of the breadcrumb mixture.

Baked Zucchini Fries

What kind of breadcrumbs are best?

Both panko and classic breadcrumbs are used for zucchini fries and while I normally love using panko in this case to maintain a more classic flavor I use classic breadcrumbs. You can also use breadcrumbs with Italian Seasoning in them, but to keep classic flavors I stick with classic ones.

More flavor options:

  • Garlic: Add ½ teaspoon of Garlic Powder to add a punch of garlic flavor.
  • Cayenne Pepper: Spicy Zucchini Fries! Add ¼ teaspoon cayenne powder to the breading mixture.

Ooorrrr if maybe you don’t have a never ending supply of zucchini like most of us do, you can even make these with carrots! I steam the carrots until they’re half cooked but not fork tender and bread and fry them the same way. I also have used broccoli stalks and cauliflower stalks in the past with great success! Steam lightly before breading and frying.

Baked Zucchini Fries

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Zucchini Fries

Zucchini Fries just like you love at your favorite restaurant. The perfect way to use up all that zucchini you've bought or grown this summer!
Yield 12 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian
Author Sabrina Snyder


  • 1 cup bread crumbs
  • 1 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 4 zucchini cut into spears
  • 2 large eggs beaten
  • canola oil for frying


  • Mix bread crumbs, parmesan and garlic powder in a medium sized bowl and dredge each piece through the mixture.
  • Dip the zucchini spears into the beaten eggs then coat again in the bread crumb mixture.
  • Add 3 inches of canola oil to a dutch oven on medium high heat (350 degrees) and fry for 3-4 minutes or until golden brown.


Calories: 98kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 278mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 12mg | Calcium: 126mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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