top of page

Zucchini Fries

Updated: Nov 8, 2019

Once again, I pull my recipe inspiration from a friend. Breanne Rich knows how to make food look and taste pretty so I asked her for some creative new ways to get everyone excited about eating veggies. She talked me through this recipe one morning as she was frosting cupcakes (I think that’s what she was doing…?!) and it was so simple I was able to remember and re-create it without messing it up too much! So, Bre gets full credit for creating this recipe- wahoo!

To me, this is a GREAT college or working girl dinner. Actually, I made these Zucchini Fries for just me last week and ate while I watched TV at night…THAT was a fun dinner! These fries are ready really fast. You could pop them in the oven then take a shower while they cook! Well, that’s what I would do anyway…

See, not many ingredients at all…

I LOVE this brand of gluten-free Panko. I found it at Whole Foods. I love it because it’s already seasoned with yummy italian flavors, which makes this recipe REALLY easy. There are many varieties of gluten-free Panko available, both seasoned and non. Please yourself…

You can see that I gave up using the tidy dipping bowls, dumped my Panko mixture on the cutting board and worked from there.

Below is a picture of what these zucchini fries look like before they go in the oven.

And look at how pretty they are when they come out!


3 medium sized zucchini squash (courgette if you are English!) ( I like to use a mix of yellow and green)

1 cup of gluten-free panko (I like to use the pre-seasoned kind)

1/2 cup grated parmesan cheese

2 eggs, cracked into a medium sized bowl and whisked.

Olive oil or avocado oil spray (I highly recommend buying an Oil Miso )


Preheat your oven to 375F/175 C and line a baking tray or cookie sheet with parchment paper.

Slice your zucchini's into medium sized wedges. Each zucchini half should be cut into three wedges, for example.

In a large bowl mix together the panko and Parmesan cheese. Mix your eggs together in a separate medium size bowl.

One zucchini wedge at at time, dredge in the egg, and then carefully press each side into the panko mixture.

You want every side to have some panko on it, but don't worry about it being too uniform or tidy looking.

Place each wedge onto the parchment-lined baking sheet and repeat until you have dredged and panko'ed every wedge.

Once they are all on your baking sheet, give them a light spray with the oil.

Pop 'em in the oven for 15 minutes. They shouldn't really be in for longer than that...the zucchini will become soggy.

These are really yummy with pizza sauce or just plain old mayo.


bottom of page