These baked zucchini fries are a must-make summer snack! They’re ultra-cheesy and flavorful thanks to freshly grated Parmesan and a zesty Italian seasoning. Plus, they’re naturally gluten-free, low-carb, and keto-friendly, making them a deliciously healthy option everyone can enjoy.
Why You’ll Love These Zucchini Fries
During July and August (aka zucchini season), I usually enjoy at least one zucchini recipe a week. Some of my favorites include zucchini lasagna, zucchini fritters, gluten-free zucchini bread, and these oven-baked zucchini fries. Zucchini fries are a great appetizer to make for afternoon nibbles, and they’re a bit lighter than curly sweet potato fries or yuca fries. Plus, they satisfy my belly when I’m craving something cheesy, crispy, and still “healthy.” Here’s what else I love about this recipe:
- No breadcrumbs are needed. While most zucchini fries call for traditional or panko breadcrumbs, I skip the gluten and carbs by using finely grated Parmesan. It gives that golden, crispy coating with an extra cheesy flavor.
- The lemon parsley aioli is everything. It’s the perfect match for the baked Parmesan crust, and I get compliments on it all the time.
Baked Zucchini Fries Ingredients
- Zucchini: This is the star of the show! Choose firm, medium-sized zucchinis without any soft spots.
- Egg: The egg acts as the binder, helping the Parmesan coating stick to the zucchini. If you’re egg-free, you can try using a flax egg.
- Parmesan cheese: Skip the pre-grated Parmesan as it often contains fillers like cellulose (yes, wood pulp!). For the best flavor and crispiness, grate your cheese own from a wedge labeled Parmigiano-Reggiano. It’s the real-deal Italian cheese and makes all the difference.
- Garlic powder and Italian seasoning: These simple seasonings add a delicious savory depth to every bite. Feel free to adjust the amounts or add extra herbs like smoked paprika, oregano, or dried basil to suit your taste.
- Lemon Parsley Aioli: A simple mix of mayonnaise, lemon juice, garlic, and parsley creates the perfect dipping sauce for these fries. Though, you can also use my classic garlic aioli.
Find the printable recipe with measurements below.
How To Make It
Step one: Slice the zucchini in half, then in half again, and finally into quarters. You should end up with about 16 slices per zucchini.
Step two: Crack the egg into a small bowl and lightly beat it. In a separate bowl, mix the Parmesan and spices until well combined. Dip each zucchini slice into the egg wash, then transfer it to the Parmesan mixture. Use your other hand to coat the slice in cheese, then place it on a parchment-lined baking tray. Repeat until all the zucchini slices are coated.
Step three: Bake at 425°F (220°C) for 25 to 30 minutes, flipping halfway through to brown both sides. Serve immediately with my lemon parsley aioli—just stir all the sauce ingredients together!
Cooking Tips
- Make sure your zucchini is dry. If you’ve just pulled them from the fridge, they may start to condensate. Blot them with a paper towel before dipping them into the egg wash to help the egg stick better.
- Set up an assembly line. Arrange your sliced zucchini on one side, followed by the egg wash, the Parmesan mixture, and a parchment-lined baking tray on the other.
- Keep one hand dry. Use one hand for dipping the zucchini into the egg and the other for coating with Parmesan. If you use the same hand for both, you’ll end up with clumpy cheese and a messy workspace.
- Flip halfway through baking. Oven times can vary, so keep an eye on your fries. I usually bake mine for about 30 minutes, flipping at the 15-minute mark. You may need more or less time depending on your oven and the thickness of your zucchini.
- Eat them immediately. Just like zucchini noodles, zucchini fries are best enjoyed fresh. Since zucchini is 95% water, these fries soften quickly after baking. For the crispiest results, dig in right away!
Common Questions
Absolutely. I kept these zucchini fries low-carb and keto-friendly (and personally, I just love the pure, cheesy flavor). But if you’d like to make them extra crunchy and crispy, you can use ½ cup of almond flour or gluten-free breadcrumbs along with ½ cup of finely grated Parmigiano-Reggiano cheese.
For the crispiest results, reheat them in a 400°F (200°C) oven or air fryer for about 5 to 7 minutes, flipping halfway through. Avoid the microwave, as it tends to make them soggy.
Yes, zucchini fries work great in an air fryer! I haven’t tested this myself yet, but the general consensus seems to be to cook them at 400°F (200°C) for 8 to 10 minutes, flipping halfway through. If you try this, let me know how it goes!
Storage Tips
Let the fries cool completely, then store them in an airtight container lined with a paper towel to absorb moisture. They’ll keep for 2 to 3 days in the fridge. Just note they’ll soften over time due to zucchini’s high water content.
More Zucchini Recipes
- Zucchini Chips: A thin, crispy, and healthy snack!
- Zucchini Soup: A light and fresh summer delight.
- Zucchini Noodles: My favorite gluten-free pasta alternative.
- Chocolate Zucchini Bread: Healthy chocolatey goodness.
- Or give these other zucchini recipes a try!
If you make this baked zucchini fries recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Heavy Duty Baking Sheets The sheet pans I've had for forever!
- Zwilling Chef's Knife My favorite kitchen knife.
Ingredients
Zucchini Fries
- 2 medium zucchinis
- 1 egg
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Lemon Parsley Aioli
- ½ cup mayonnaise
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon finely chopped parsley
- salt and pepper, to taste
Instructions
- Prep zucchini. Preheat the oven to 425°F (218°C) and line two baking trays with parchment paper. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
- Prep the breading. Crack the egg in a small bowl or container and lightly beat it. Add the parmesan and spices to a separate bowl or container and stir to combine.
- Dip the zucchini. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
- Bake for 25 to 30 minutes, flipping halfway through on the cut side. Serve immediately with the lemon parsley aioli.
Lisa’s Tips
- Storage tips: Let the fries cool completely, then store them in an airtight container lined with a paper towel to absorb moisture. They’ll keep for 2 to 3 days in the fridge. Just note they’ll soften over time due to zucchini’s high water content.
- Reheating tip: For the crispiest results, reheat them in a 400°F (200°C) oven or air fryer for about 5 to 7 minutes, flipping halfway through. Avoid the microwave as it’ll make them soggy.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2018, but updated to include new photos and information for your benefit!
How much salt and pepper to you use for the aioli sauce?
Hi Danielle- You can use just a sprinkle, and taste test from there!
To make this vegan, would you add a vegan Parmesan cheese or just take the cheese out? I’m not sure if vegan cheese would do what it needs to in the recipe. Thanks.
Yes, you could definitely use a vegan cheese in this recipe, it’s up to you!
These were excellent! Easy to make ! Thank you for this recipe- I’m adding this to my side dish rotation.
Hi Trish- Wonderful! Glad you enjoyed these zucchini fries :)
major fail. The zucchini stuck to the wax paper ;( any thought?
You’re not supposed to use wax paper in this recipe, it’s parchment paper. There’s a big difference. ;)
Hi my name is Desiree i give this recipe 5 stars it was amazing thanks so much for this delicious savory recipe. its my go to for snacks and as a side dish
Hi Desiree- I’m so glad you love these zucchini fries as a go-to snack :)
This recipe is our new favorite! I’ve made this 3x’s in the past week. Being on KETO gets so boring so we were thrilled to find this recipe. The aioli is a must for dipping – it adds the perfect flavor boost!
Hi Michelle – You’re on a roll with the zucchini fries! Glad to hear you found a recipe that can bring some excitement to your keto-diet :)
Hello Lisa, could you please let me know what brand of baking sheet you have? I couldn’t find them under the SHOP.
The baking sheets I use are from Bellemain. :)
We have made these multiple times and they are delicious! Definitely learned the importance of using separate hands for the egg wash and parmesan the first time we made them. They are great, quick & easy, and only a few ingredients!
Oh yes, it’s amazing how that little tip of using separate hands really saves you from clumps. Ha! So glad you enjoyed the recipe Katie!
My husband does not like to eat zucchini. I have to cut in small pieces and cook them really well an hide the zucchini from him.
Then! I made this recipe and he keeps asking for it all the time. It is delicious and amazing!
Hi Fatma – A little baking can change everything for an ingredient! Glad you and your husband enjoyed these zucchini fries :)
I love this recipe, this is my go-to lunch option if I want something easy. Usually I eat just this as it is because it is soooo good.
Hi Niki – I would have to agree! This is great for snacking on as well ;)
How many fries are in a serving size??
Hi Cassie – It’s about 13 fries per serving!
awesome
Thanks Debbie! I’m glad you loved this recipe :)
When I was done dipping my zucchini strips, I had some leftover cheese and egg. As I hate to waste anything, I put spoonsful of cheese mix in my saute pan and made some nifty little crisps, and when they were done I poured in the egg. Another little snack.
Hi Ann – what a great idea to take advantage of the leftover cheese and egg! Those crisps sounds amazing.
Absolutely love your creative idea with zucchini fries! As you know I made it a short while ago and it was lovely! Thx, Lisa for sharing!
Hi Jill – glad you loved the recipe!
Yummy!!! So happy with these!!
Hi Joelle – glad you loved this recipe!
YUMM can’t wait to try these.
Hope you enjoy them Janice!
Hi Lisa, I have yet to try out this amazing recipe but the problem I’m facing is the egg. My son cannot have eggs and I’m not sure if eggs can be replaced. Thanks!
I’ve heard some use yogurt (or dairy-free yogurt) as coating instead of egg. You might want to give that a try!
Hi there! Do the calories include the aoli?
Thanks, so excited to try this recipe!
Hi Katy – yes, they do! I hope you enjoy the recipe. :)
Wow. This baked zucchini fries look is a pure combination of taste. I love healthy food.
You and me both Julia! ;) Enjoy the recipe.
Hi,
Could you replace the zucchini with sweet potato? :)
Hi Soraya – I have a separate post for sweet potato fries. Make sure to check that out! :)
I’ve made these twice now and they are delicious! They were the perfect “side” of fries we had with our burgers (on home-baked keto buns) last evening. I could eat these every day!
Yay! I’m happy you love the recipe and make it again and again. They sound perfect with that burger!
These recipes are so simple and easy to follow. I love seeing what’s next.
Thanks so much! I’m happy you love them. :)
I didn’t get a picture because I delved into them immediately… and couldn’t stop. Even my husband who is unwilling to try new or healthy LOVED them.
Awesome! They are highly addictive straight out of the oven. Haha. Glad you both loved the recipe!
OMG. These are amazing! And the dipping sauce is killer!
Thanks so much Tina! I’m happy you loved the fries and the dipping sauce. :)
Delicious! And I made the homemade mayonnaise to use in the Aioli recipe! Ate them all up!
Awesome! Everything always tastes better with that homemade mayo recipe. :) Glad you enjoyed the zucchini fries Cathy!
I hope you don’t mind but I am having a virtual Pampered Chef party this week and I shared your Pinterest post with my guests. Alice
Hi Alice – Yes, of course you can share my pinterest post with your party. No problem! :)
Great idea. I doubled the spices and only baked 15 minutes to keep the zucchini firm. Delish!
Great – I’m glad you loved the recipe Deysi!
Is your serving nutritional information for the entire batch or per slice or per cup? Thanks!
Hi Jayme – The nutritional information is based on 1 serving and the whole recipe is 4 servings. So the nutritional information is based on 4 zucchini fries. Use the nutritional information as more of a guideline as zucchini can vary in size.
The recipe calls for 32 zucchini fries (2 zucchini at 16 pieces each) so wouldn’t one serving be 8 fries? Sorry to be picky, I’m trying to be very detailed in my food tracker!
Hi Jill- That is correct! One serving should be 8 fries :)
Delicious. Thank you for sharing the recipes in such a detailed manner.
You’re welcome, Diana. I’m glad you enjoyed the zucchini fries!
Just made made these as a side to turkey burgers…..delicious. Grating fresh parmigiana reggiano was definitely worth it.
Wonderful! I’m happy you enjoyed them! And they sound like a perfect match with the turkey burger. :)
OMG this was so good I am sorry I only made two zucchini!! This recipe will def be made a couple times a week to help me take the edge off my diet! (but even if I wasnt they are really really GOOD!
I’m so glad you enjoyed the recipe Jane! They’re delicious for sure. :)
Delicious!!!
Glad you enjoyed Andreea!
Wow, just found your site and these look uh-mazing. Thanks for all the great recipes!
You’re more than welcome! So glad you’re enjoying them Erica. :) x
Very easy to make & super yummy! I made these in my air fryer instead of baking, but need to tweak my cooking/frying time. The garlic lemon aioli was a great hit, as well.
Yay! Happy you enjoyed the recipe Nancy! :) x
Can I please ask what tweaks you made? I want to try in my air fryer.
I would love to try these in my air fyer. What temperature would you suggest cooking them at and for how long? Thank you!
I love these fries ! And the aioli is to die for. If the lemon is large,use only half. Otherwise aioli is watery
So glad you love the recipe Linda! And good point on the lemon. :)
Do you have to use parmesan cheese?
No, you could use all almond flour if you’d like.
Very tasty! Surprisingly crispy for zucchini, hubby liked it so win-win.
Wonderful! Glad you both enjoyed it. :)
okay so i had to try this one out too! best easy and quick little recipe ever!!!! loved it and another recipe my hubby loved! keep it coming Lisa!
Wonderful! Glad you both enjoyed it! :)
I’ve already made the baked zucchini twice in a week. Everyone loves them! Thanks
Wonderful! Happy to hear it!
Can I use a wire rack to set them on so they will cook on all sides?
These are actually best not on a wire rack. Cooking them straight on a sheet pan (on parchment paper) helps the sides get nice and crispy. In my opinion. :)
Thanks for sharing! Do they keep long?
Unfortunately no, they do get soggy over time. These are best eaten right away. :)
Thanks for the receipe.
Do you have tips for storing Parmigiano-Reggiano. I don’t use it very often may be once every other week and once it’s opened from it’s plastic casing it doesn’t seem to later even for a week in refrigerator.
Hard cheeses should definitely last longer than that – around 4-6 weeks in the fridge. If you don’t use it often, make sure that it’s wrapped tight in plastic wrap, then placed in a Ziploc or Stasher bag. Also make sure it’s in a cold part in the fridge and not in the door. You can freeze cheese as well for a couple of months, though it might alter the flavor slightly. Hope that helps! :)
Made them today to go with paleo friendly seasame seed coated cod. I used 5 courgettes as I had a feeling it would go down well – clean plates again! The aloi was also a hit with everyone, the garlic wasn’t too overpowering. I’m so glad you’ve made making mayo easy, I made them this morning. The aloi went well with the fish too.
Glad you enjoyed them! And sounds like a perfect summertime combo with the cod.
Really enjoyed the video. Found it very informative. Each step explained completely.
Glad you enjoyed the recipe and video Pat! :)
For gluten free low carb crunch you can also exchange crushed fried pork skins for breadcrumbs or flour.
That’s a brilliant idea! Love it!
Perfect zucchini treat!
Thanks Liz! One of the tastiest ways to eat zucchini for sure. ;)
All that golden brown equals so much flavor!! These look amazing!
I agree 100%! Golden, crispy parmesan on the outside is the best! :)
What a tasty idea and a perfect low-carb alternative! These sound so good and easy to make..can’t wait to try!
Hope you enjoy them Catherine!
I have so much zucchini growing in my garden so this recipe couldn’t come at a more perfect time! Looks delicious!
Then I’m jealous of your garden! ;) Hope you enjoy the recipe Emily.
We are overrun with zucchini, so these are definitely going on this week’s menu. I love all the tips, especially to eat them right away! Should have no problems with that one :)
It seems many are overrun with zucchini right now. Lol. Hope this recipe provides a delicious way to use them up! :)
This is such a well explained high quality content and even tastier recipe! Loved the explanations and tips..
Thanks Sonal! Glad you enjoyed all the tips and explanation. :)