This oil-free baked zucchini fries recipe yields veggie fries that are wonderfully crisp on the outside with a tender middle, perfect as a healthier alternative to deep-fried fries. Serve as a snack, appetizer, or side!
Slice zucchini into long and thin fries, lay them out on a tray and sprinkle on salt. Let sit for 20 minutes.
Meanwhile, add breadcrumbs, paprika, chili powder to a bowl. In a separate bowl, add flour, and in another bowl add plant-based milk.
After the 20 minutes passes, preheat the oven to 425 degrees F. Bring the slices one at a time through the flour, followed by the milk, and lastly through the bread crumbs. Repeat twice per zucchini fry until generously coated.
Lay out breaded fries on a non-stick baking sheet and bake in a preheated oven for 20 minutes or until the outside of the fries are crispy.
Remove them from heat, allow them to cool, and serve with your favorite dipping sauce.
‘Parmesan’ zucchini fries: Add garlic powder, onion powder, and nutritional yeast to the breading. I recommend around ½tsp of each spice and 1tbsp of nutritional yeast. You can also boost the flavor further with dairy-free parmesan (just a few tablespoons).
Italian zucchini fries: Combine onion powder, garlic powder, and Italian seasoning. Optionally omit the paprika and reduce the chili.
Other spices/seasonings: There are tons of ways you can experiment when flavoring these easy zucchini fries. Dried oregano, basil, thyme, etc.
Fresh herbs: You can also finely chop fresh herbs to sprinkle over the baked fries, including parsley, basil, oregano, chives, scallions, etc.
Low-carb zucchini fries: You could try this recipe with almond flour for a low-carb breading option. Not super budget-friendly, but great for any low-carb kitchen. We haven’t tried this version, though, so we can’t guarantee results.