These baked zucchini fries are a must-make summer snack! They’re ultra-cheesy and flavorful thanks to freshly grated Parmesan and a zesty Italian seasoning. Plus, they’re naturally gluten-free, low-carb, and keto-friendly, making them a deliciously healthy option everyone can enjoy.
Why You’ll Love These Zucchini Fries
During July and August (aka zucchini season), I usually enjoy at least one zucchini recipe a week. Some of my favorites include zucchini lasagna, zucchini fritters, gluten-free zucchini bread, and these oven-baked zucchini fries. Zucchini fries are a great appetizer to make for afternoon nibbles, and they’re a bit lighter than curly sweet potato fries or yuca fries. Plus, they satisfy my belly when I’m craving something cheesy, crispy, and still “healthy.” Here’s what else I love about this recipe:
- No breadcrumbs are needed. While most zucchini fries call for traditional or panko breadcrumbs, I skip the gluten and carbs by using finely grated Parmesan. It gives that golden, crispy coating with an extra cheesy flavor.
- The lemon parsley aioli is everything. It’s the perfect match for the baked Parmesan crust, and I get compliments on it all the time.
Baked Zucchini Fries Ingredients
- Zucchini: This is the star of the show! Choose firm, medium-sized zucchinis without any soft spots.
- Egg: The egg acts as the binder, helping the Parmesan coating stick to the zucchini. If you’re egg-free, you can try using a flax egg.
- Parmesan cheese: Skip the pre-grated Parmesan as it often contains fillers like cellulose (yes, wood pulp!). For the best flavor and crispiness, grate your cheese own from a wedge labeled Parmigiano-Reggiano. It’s the real-deal Italian cheese and makes all the difference.
- Garlic powder and Italian seasoning: These simple seasonings add a delicious savory depth to every bite. Feel free to adjust the amounts or add extra herbs like smoked paprika, oregano, or dried basil to suit your taste.
- Lemon Parsley Aioli: A simple mix of mayonnaise, lemon juice, garlic, and parsley creates the perfect dipping sauce for these fries. Though, you can also use my classic garlic aioli.
Find the printable recipe with measurements below.
How To Make It
Step one: Slice the zucchini in half, then in half again, and finally into quarters. You should end up with about 16 slices per zucchini.
Step two: Crack the egg into a small bowl and lightly beat it. In a separate bowl, mix the Parmesan and spices until well combined. Dip each zucchini slice into the egg wash, then transfer it to the Parmesan mixture. Use your other hand to coat the slice in cheese, then place it on a parchment-lined baking tray. Repeat until all the zucchini slices are coated.
Step three: Bake at 425°F (220°C) for 25 to 30 minutes, flipping halfway through to brown both sides. Serve immediately with my lemon parsley aioli—just stir all the sauce ingredients together!
Cooking Tips
- Make sure your zucchini is dry. If you’ve just pulled them from the fridge, they may start to condensate. Blot them with a paper towel before dipping them into the egg wash to help the egg stick better.
- Set up an assembly line. Arrange your sliced zucchini on one side, followed by the egg wash, the Parmesan mixture, and a parchment-lined baking tray on the other.
- Keep one hand dry. Use one hand for dipping the zucchini into the egg and the other for coating with Parmesan. If you use the same hand for both, you’ll end up with clumpy cheese and a messy workspace.
- Flip halfway through baking. Oven times can vary, so keep an eye on your fries. I usually bake mine for about 30 minutes, flipping at the 15-minute mark. You may need more or less time depending on your oven and the thickness of your zucchini.
- Eat them immediately. Just like zucchini noodles, zucchini fries are best enjoyed fresh. Since zucchini is 95% water, these fries soften quickly after baking. For the crispiest results, dig in right away!
Common Questions
Absolutely. I kept these zucchini fries low-carb and keto-friendly (and personally, I just love the pure, cheesy flavor). But if you’d like to make them extra crunchy and crispy, you can use ½ cup of almond flour or gluten-free breadcrumbs along with ½ cup of finely grated Parmigiano-Reggiano cheese.
For the crispiest results, reheat them in a 400°F (200°C) oven or air fryer for about 5 to 7 minutes, flipping halfway through. Avoid the microwave, as it tends to make them soggy.
Yes, zucchini fries work great in an air fryer! I haven’t tested this myself yet, but the general consensus seems to be to cook them at 400°F (200°C) for 8 to 10 minutes, flipping halfway through. If you try this, let me know how it goes!
Storage Tips
Let the fries cool completely, then store them in an airtight container lined with a paper towel to absorb moisture. They’ll keep for 2 to 3 days in the fridge. Just note they’ll soften over time due to zucchini’s high water content.
More Zucchini Recipes
If you make this baked zucchini fries recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
These baked zucchini fries are a must-make summer snack! They’re crispy, cheesy, ultra-flavorful, and paired with the best lemon aioli sauce. Watch the video below to see how I make this in my kitchen!
- Storage tips: Let the fries cool completely, then store them in an airtight container lined with a paper towel to absorb moisture. They’ll keep for 2 to 3 days in the fridge. Just note they’ll soften over time due to zucchini’s high water content.
- Reheating tip: For the crispiest results, reheat them in a 400°F (200°C) oven or air fryer for about 5 to 7 minutes, flipping halfway through. Avoid the microwave as it’ll make them soggy.
Calories: 341kcal | Carbohydrates: 10g | Protein: 11g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 640mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 32mg | Calcium: 262mg | Iron: 1mg
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Recipe originally posted August 2018, but updated to include new photos and information for your benefit!
