It finally happened… my kids stopped asking for fries with every meal! I have to credit these baked zucchini fries, which have been a staple at my house for as long as I can remember. They’re crispy, crunchy, and so much healthier than deep-fried french fries.
How to Store and Reheat
These crispy baked zucchini fries are best served as soon as they are made, as the breadcrumbs do start to soften after a while. If you have leftovers, they will keep for around 3 days in the fridge or 3 months in the freezer. Reheat them at 420°F for 5-10 minutes.
Breadcrumbs: Panko breadcrumbs make these fries extra crispy. Cheese: Finely grated Parmesan cheese adds extra crunch and flavor! Seasonings: Italian seasoning, garlic powder, and onion powder add classic Italian flavor to these fries. Eggs: Help the seasonings and breadcrumbs stick to the zucchini. Zucchini: A great healthy alternative to potatoes. I used 2 medium zucchini for this recipe. Flour: All-purpose flour helps the egg stick to the zucchini and absorbs any extra moisture. Parsley: Fresh parsley makes a colorful and tasty garnish!
Serving Suggestions
I love to dip these zucchini fries in marinara sauce or ranch, but they also work great with main meals as a low-carb and veggie replacement for fries. My kids like them with air fryer chicken nuggets and grilled burgers, and I like them with this honey garlic salmon!
