Baked Zucchini Fries


Turn a bounty of zucchini into an irresistible side.

Baked Zucchini Fries
Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
25 mins
Total Time:
50 mins

Serve these crispy zucchini fries to kick off a meal or as part of a fun appetizer spread, along with cured meats, cheeses, and olives. Any jarred marinara sauce will work for dipping, but our test kitchen prefers Rao's brand. If you're not a fan of marinara, substitute Alfredo sauce or pesto.


  • 1 cup panko breadcrumbs

  • 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)

  • 1 teaspoon kosher salt, divided

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 3 tablespoons whole milk

  • 4 small zucchini (about 1 1/2 lb. total)

  • Jarred marinara sauce, warmed, for serving


  1. Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.

  2. Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.

  3. Whisk together eggs and milk in a third shallow dish.

  4. Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.

  5. Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.

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