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Oven Baked Zucchini Fries

Oven Baked Zucchini Fries

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terryann

Golden, crunchy, seasoned way to serve zucchini that is quite flavorful!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
  2. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
  3. Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
  4. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.
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Reviews

Grammom
153
5/13/2011

These were super! In the interest of health I did not use melted butter, but used Olive Oil instead...the coating adhered to the oil and they baked very quickly, with a great flavor. thanks

AECarter
77
6/17/2011

Okay, so I modified the recipe, but they were still delicious! I used my own breadcrumbs, added some onion powder and italian seasoning to the dry mix, and instead of egg, I used 1 T.avocado oil and 1 T apple cider vinegar to dip the zucchini in. It took about 30 minutes for them to cook- I cooked them about 10 min. on broil after the original time so they would be crispy. My daughter LOVED them! I will be making these again- they were so much more enjoyable than frying them!

MYCALA
63
7/23/2011

This is absolutely fantastic! I love the deep-fried zucchini you get at some restaurants, but some places make it too greasy. This is so much better. I used panko bread crumbs, and to dip I made garlic aioli from another recipe on this site. No trouble eating up the zucchini neighbors leave on my porch! ;-)