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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.

  • 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.

  • Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

217 calories; 14 g total fat; 5 mg cholesterol; 667 mg sodium. 17.7 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2011
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 Read More
(178)

Most helpful critical review

Rating: 3 stars
08/31/2011
This recipe is a fun way to use zucchini. However the breading on was a little overpowering. If I try this again I will REALLY shake off the excess coating (had I coated the fries less I would have rated this recipe higher). I didn't have Italian seasoned bread crumbs so I used regular and added italian seasoning. I used 3 zucchini's so tripled the recipe to have enough mixture. I would recommend adding the breading mixture to pie plate as needed. the butter/marg makes it clumpy so the final fries are hard to coat. I also made the Garlic Ailoli and added roasted red pepper for dipping. Read More
(28)
158 Ratings
  • 5 star values: 71
  • 4 star values: 55
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
05/13/2011
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 Read More
(178)
Rating: 5 stars
05/13/2011
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 Read More
(178)
Rating: 5 stars
06/17/2011
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! Read More
(94)
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Rating: 5 stars
07/24/2011
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!;-) Read More
(79)
Rating: 5 stars
07/11/2011
I just love these! They're really good and just about the only way I can get my husband to eat zucchini. I've made them several times but this last time I used panko bread crumbs and seasoned them myself. I also used olive oil. Delicious! I dip them in ketchup but my husband likes them in honey mustard. I bet some ranch dressing would be tasty for a dip too! Great way to eat up all the zucchini my mom is giving me from her garden. And since they're healthier than your normal fries I'm calling them Bikini Zucchini Fries! Read More
(40)
Rating: 4 stars
10/17/2011
Nice alternative to traditional fries. I used egg white instead of butter to dip the zucchini into before adding the crumb coating. This worked very well for me and the coating stuck really well. This also cut down on the fat and calories to make this a reasonably healthy side dish. I also chose not to peel my zucchini. My kids preferred theirs dipped in ranch but my husband and I enjoyed these as is. Read More
(38)
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Rating: 5 stars
04/08/2012
An excellent recipe! I took the advice of another reviewer and coated them in egg white instead of butter. I cooked them 5 minutes each side at 450 then broiled 2 minutes each side. They came our crispy and delicious! Read More
(33)
Rating: 3 stars
08/31/2011
This recipe is a fun way to use zucchini. However the breading on was a little overpowering. If I try this again I will REALLY shake off the excess coating (had I coated the fries less I would have rated this recipe higher). I didn't have Italian seasoned bread crumbs so I used regular and added italian seasoning. I used 3 zucchini's so tripled the recipe to have enough mixture. I would recommend adding the breading mixture to pie plate as needed. the butter/marg makes it clumpy so the final fries are hard to coat. I also made the Garlic Ailoli and added roasted red pepper for dipping. Read More
(28)
Rating: 5 stars
08/28/2012
I adore fried zucchini but don't want the fat from a deep fryer so oven baked is the way to go. I might add that I have fried the zucchini in the past and now that I've tried oven baked I prefer it this way. I did modify the recipe slightly. I like the spear shape better so I cut 2 zucchini in half to make shorter spears (left seeds in since they were not big) then each half was divided into 8 spears. I used 1/3 cup Parmesan cheese and 2/3 cup Panko crumbs (instead of bread crumbs) and I added garlic salt and lemon pepper to taste (didn't measure just added then tasted to see if I added enough - start with less then you think you need add more if wanted). I scrambled 2 eggs to dip the zucchini into instead of butter before coating them with my crumbs but used a little butter to grease my foil since I didn't have any cooking spray. I baked mine for 25 mins (I like them crispy!) @ 425 in a convection toaster oven (didn't even bother turning them) and they came out perfect. I had to bake them in 2 batches because my oven is small. But still this was easier on me than deep frying because you don't have to stand over the stove monitoring the frying process and I was able to get more spears into my oven than I could have fit in a frying pan. Will be doing this again SOON. Read More
(23)
Rating: 4 stars
05/22/2011
Yum! I used 2 garden fresh zucchini and left the skin on. I made my own bread crumbs with some stale whole wheat bread & used my homemade italian seasoning. Didn't use that much butter & threw in some of my low sodium cajun seasoning. My husband thought they needed to cook a bit longer but I thought they were good. Thanks! Read More
(23)