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A plate full of zucchini fries beside a dish of ranch dressing

Zucchini Fries

These easy Baked Zucchini Fries are bursting with cheesy, garlicky goodness in every crispy bite. Serve them as a healthy snack or appetizer with your favorite dipping sauces and live it up! Gluten-free, dairy-free, low-carb and keto with vegan, paleo and Whole30 options.

Course Appetizer
Cuisine American
Keyword keto fries, veggie fries, zucchini baked fries
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 4
Calories 106 kcal
Author Kelly

Ingredients

  • 2 medium zucchini
  • 1 large egg for vegan fries, sub with 2 tbsp unsweetened almond milk mixed with 1/2 tbsp ground flaxseeds. Let sit for 5 minutes, until thick.
  • 1/2 cup almond meal
  • 1/4 cup grated Vegan Parmesan cheese can sub with regular grated parmesan cheese if not dairy-free or 2 tbsp nutritional yeast for Whole30/Paleo
  • 1 teaspoon garlic salt
  • 1 teaspoon dried Italian seasoning optional but highly recommended for added flavor
  • 1/2 teaspoon smoked paprika optional but highly recommended
  • 1/4 cup crushed grain-free crackers optional, for extra crunch

Instructions

  1. Preheat the oven to 425°F and lightly grease or line a large baking sheet with parchment paper

  2. Slice the zucchini into 1/2-inch spears. Read blog post for detailed cutting instructions.

    Raw zucchini spears on a cutting board with a sharp knife and two full zucchini

  3. Beat the egg in a shallow bowl and whisk together the almond meal, Parmesan, garlic salt, Italian seasoning and paprika (if using) in another shallow bowl.

    All of the breading ingredients inside of a shallow white bowl with black speckles

  4. Dip each zucchini stick into the egg wash then dredge into the parmesan mixture, coating well on all sides. For extra crispy fries, you can roll into some crushed pork rinds or crushed Paleo crackers such as Simple Mills Fine Ground Sea Salt Almond Flour Crackers. Place on the baking sheet in a single layer and repeat with remaining zucchini pieces.

    A raw zucchini spear inside of the bowl with the beaten egg

  5. Bake them for 21-24 minutes, flipping them halfway through, until they are golden brown and crispy.

    Seven breaded zucchini pieces on a baking sheet lined with parchment paper

  6. Remove baked zucchini from the oven and serve with desired dipping sauce.

Recipe Video

Recipe Notes

  • See our easy Air Fryer Method for cooking zucchini fries if desired.
  • To Store: Transfer cooled zucchini fries to an airtight container and refrigerate for up to 2 days.
  • To Reheat: Bake fries on a parchment-lined baking sheet at 375°F for 5-10 minutes, or until warm, flipping halfway through.
  • To Freeze: Place cooled fries onto a large baking sheet in a single layer. Freeze for 30 minutes, or until fries are hard. Transfer frozen fries to a freezer bag or airtight container and freeze for up to 3 months. Reheat directly from frozen.
Nutrition Facts
Zucchini Fries
Amount Per Serving (1 serving)
Calories 106 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.