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Crispy Baked Zucchini Fries

Kathleen R. Coffey
This baked zucchini fries recipe delivers a crispy, flavorful snack or side that’s easy to prepare and healthy to enjoy. Coated with a Parmesan and spice crust and paired with zesty lemon parsley aioli, these fries are low-carb, high-protein, and packed with fiber—making them an excellent everyday choice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Snack
Cuisine American, Healthy
Servings 4

Equipment

  • 2 Heavy Duty Baking Sheets
  • 1 Chef’s Knife
  • 2 Mixing Bowls
  • Parchment Paper

Ingredients
  

For the Zucchini Fries:

  • 2 medium zucchinis
  • 1 large egg
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning mix

For the Lemon Parsley Aioli:

  • ½ cup mayonnaise
  • Juice of 1 fresh lemon
  • 1 small garlic clove finely minced
  • 1 tablespoon fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prepare the Oven and Baking Sheets: Set your oven to preheat at 425°F (218°C). Line two baking trays with parchment paper to prevent sticking and make cleanup easier.
  • Cut the Zucchini into Fries: Wash the zucchinis and slice each one lengthwise into quarters. This will create about 16 long, thin pieces from each zucchini, resembling fries. Try to keep the sizes consistent for even baking.
  • Make the Egg Wash: In a small bowl, beat the egg lightly until well combined. This will act as the adhesive for the coating.
  • Combine the Coating Mix: In a separate bowl, mix together the grated Parmesan cheese, garlic powder, and Italian seasoning until evenly blended.
  • Coat the Zucchini Pieces: Dip each zucchini piece into the beaten egg, allowing any excess to drip off, then immediately roll it in the Parmesan seasoning mixture. Ensure each piece is fully coated with the cheesy, flavorful crust.
  • Arrange and Bake: Place the coated zucchini fries in a single layer on the prepared baking sheets, making sure they don’t overlap. Bake in the preheated oven for 25 to 30 minutes, flipping each fry halfway through cooking to achieve an even golden crispness.
  • Prepare the Lemon Parsley Aioli: While the fries bake, mix the mayonnaise, lemon juice, minced garlic, and chopped parsley in a small bowl. Season with salt and pepper to taste, stirring well.
  • Serve and Enjoy: Once baked to crispy perfection, serve the zucchini fries hot alongside the tangy lemon parsley aioli for dipping.

Notes

  • Uniform Slicing: Cutting zucchini fries to similar thickness ensures they cook evenly without some pieces becoming mushy or underdone.
  • Parmesan Quality: Using freshly grated Parmesan delivers better flavor and texture than pre-grated cheese.
  • Avoid Overcrowding: Give the fries space on the baking tray to crisp properly; overcrowding causes steaming and sogginess.
  • Make Ahead: Fries can be stored in an airtight container for up to 3 days in the fridge but reheat in the oven or air fryer to restore crispiness.
  • Aioli Variations: Feel free to swap parsley for fresh dill or basil for a different herbal twist on the dipping sauce.