Zucchini Oven Fries

Zucchini Oven Fries


  • Several zucchini
  • 1 egg white
  • Salt
  • Dry bread crumbs
  • Parmesan or Grana Padano cheese


  1. Separate the egg and discard the yolk. (You may use the whole egg if you prefer.) Place the egg white in a pie plate or shallow bowl; add a pinch of salt and beat lightly with a fork. Set aside.
  2. In another shallow bowl or pie plate, place some dry bread crumbs, and about half as much Parmesan cheese. Unless you're feeding an army, you won't need a lot. I generally start with 1/2 cup of bread crumbs and a 1/4 cup of Parmesan. You can add a shake of salt and dry herbs such as basil or oregano if you like. Set this mixture aside as well.
  3. Cut the zucchini into similar-size pieces or wedges. The coating doesn't adhere as well to the smooth skin as it does to the more porous zucchini itself so I usually trim off a bit of the skin on each side before slicing. If you're short on time”or don't really care about how much coating adheres, you can skip trimming the skin.
  4. Dip each slice or wedge first into the egg white and then into the crumbs. Lay the pieces on a greased or parchment-lined baking sheet. Place the pan in a preheated 400° F (200° C) oven for about 15-20 minutes. Use a spatula to turn them over halfway through the baking time. Depending on your oven, you may also need to switch the baking pans halfway through the baking time: move the one on the top shelf to the bottom and vice versa.
  5. We enjoy them "as is" with perhaps a bit more salt. You can also dip them in a marinara sauce. With such a high water content in the zucchini, they will get limp after setting so don't try to prepare them ahead.

Step-by-Step Instructions


  1. 2-5-2012

    Try dusting the zucchini very, very lightly with flour before dipping them into the egg wash. Usually flour helps the egg wash to adhere better.

    • 2-5-2012

      Thanks, Anne. That sounds like a good solution! Debbie

    • 2-5-2012

      I think that might be a good idea, Linda. Turning them over might be a bit more tedious…but definitley worth a try.

      • 11-17-2012

        Try putting a cooling rack in the cookie sheet, that way you don’t have to flip the zuchini. -via Rachel Ray tip.

        • 11-17-2012

          Great idea! I’ll try it!

  2. 2-5-2012

    I think it would be even simpler to just slice the zucchini the short way, into rings. That way you don’t even need to remove any skin and the breading would adhere nicely to both sides!

    • 2-6-2012

      I have made something similar to this and I cut them in rounds. I sprayed some olive oil on them and added some parmesan cheese with the bread crumbs. Delicious!

  3. 10-11-2014

    Just made these last night for dinner with friends but I used Italian bread crumbs. They were yummy and everyone loved them. Love the idea of the cooling rack to not have to turn them. I’ll definitely try that next time.

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