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LOVE your recipes!! Ordered your cookbook but don’t get it till January. Just a tip, I skip the flour and egg dip. I cut the zucchini, dip them in ranch dressing then panko and bake. Delicious! Thank you for your great website and recipes. Happy New Year!!
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We love making these! Made them easily plant-based… subbed nutritional yeast for Parmesan and used 3 Tablespoons of ground flaxseeds in 3/4 c. warm water instead of eggs. Let the flax “egg” mixture sit for 2 minutes to get gelatinous and it works great! Plus, added omega-3, dietary fiber, and no added cholesterol. My entire family loves these!
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This was tasty – even without the cheese (I didn’t have any grated, just pre-sliced Parmesan pieces). The flour did not stick to the outer skin so I thought that may affect the sticks but I “pasted” them on when I placed them on my rack. Also, the egg mixture started getting pasty, too, so I just dropped the zucchini sticks in directly and then into the panko.
I was also making Bolognese sauce and using that as the dipping sauce. So good! Will definitely make these again and will try with an air fryer in the future.
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I’ve made these dozens of times and they’re amazing and absolutely worth the effort. The prep is kind of time consuming though, is it possible to make them in advance and then freeze them, either before or after baking them?
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These were truly delicious and quite easy to make. I will definitely be making them again!
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Do make extra of these, store them in the fridge in a container so they keep their shape. Then….when you are making your eggs for breakfast, fry these up, maybe have some salsa and cheeze with an egg on top of them. They are much more crispy the second time around, deeper flavor and since part of the water has been cooked out, more toothsome. Really, really good as leftovers.
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These zucchini fries were delicious didn’t even have to dip them in anything. My husband and I ate them without any sauce or dip. Highly recommend as a good appetizer.
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The recipe was good! The taste was amazing, but prep and building weren’t. I followed the recipe to a tee. The breading wasn’t sticking! I dried the zucchini sticks with several layers of paper towels. I lightly rolled the zucchini into flour, then the egg, breading, back to egg, and breading. It still wouldn’t stick. I tried to put the “naked” zucchini sticks in the oven to dry them, then follow the process. I tried to thin the egg with milk, that didn’t work. I mixed breadcrumbs and panko together…that didn’t work. I tried to separate the seasoning and cheese from the panko…that didn’t work. I’m not sure what I’m doing wrong, but it just wasn’t sticking.
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Try using a bit more flour, then letting the floured zucchini sit in the egg for a few seconds on each side.
This should allow the flour and egg to ‘glue’ together which makes the breading stick. Sometimes I have to double dip twice in a row in the egg before putting in bread crumbs.
Recipe is definitely worth trying a second time.
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We have a couple of zucchini that got away from us, and are now about 3 feet long. Would this recipe work with overgrown zucchini?
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I just made this with some over-sized zukes and I cut them in half, then quartered each half – then cut the point of seeds off each pie-piece and tossed them (large zucchini get large seeds and a lot of water around them) and prepped the remaining pieces per the recipe they were fantastic.
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Have made these tons of times and we love them! My question is, can i bread them ahead of time, refrigerate, and bake them a few hours later? Just dont want to be stuck doing this while company is here 🙁
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Kaylis — Reply
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my house didn’t smell like grease.
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Kaylis — Reply
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my how didn’t smell like grease.
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Maybe I’m mistaken but shouldn’t the egg come before the flour then the PANKO???
THIS recipe didn’t quite work for me.
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Great recipe – I didn’t have enough Panko crumbs so I blended Panko, gluten free white crumbs (left over from cooking for a vegan) and sesame seeds – added french herbs (herb de provence) as I did not have an italian mix – good slug of salt and pepper –
I used fresh picked small courgette (zucchini) as the flesh is firmer and no seed centre.
Dredged the chips by putting them in a plastic bag and tipping the flour in and shaking.
Added about 30ml to the egg mix to make it a little thinner and easier to work.
left hand to take from bag, dredge through egg and drop into crumb/herb mix – Right hand to cover with crumb, press down to consolidate, shake off surplus and put onto a wire rack (helps get all round crispiness without turning)
In the oven at 200C Fan for 22 mins
Outcome – Fantastic – golden sticks of yumminess – Served with minted lamb kebabs and mayo as a dip
Great way to use your courgettes (Zucchini)
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charrlotte — Reply
We loved it especially my mom is absessed
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Thank you for this basic recipe! Due to covid-19 stay at home I did not have panko or grated parmesan. I substituted smashed sun chips whole grain garden salsa chips mixed with a ratio of about 1/3 regular bread crumbs. It was OUT OF THIS WORLD DELICIOUS!!! I followed the basic recipe but turned the oven down to 400 degrees. My husband flipped over these! We’ll definately do this again! Try it with your favorite flavor potato chips! I’m going to try doritoes nacho cheese next.
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Love this recipe! Just added a heaping tablespoon of ranch mix seasoning instead of Italian seasoning & canned Parmesan instead of freshly grated. Could believe how crispy they were for not being fried! My zucchini hating teenager loved them! She’s converted now, ha! Thanks for the recipe!
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Robin — Reply
Can these be done on cookie sheet alone i do not have a cooling rack
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Made these zucchini fries last night and my family & I loved them (I don’t even like zucchini!!!) They were very good; loved the crunch. I added dried parsley flakes (that I dried last summer from my garden) right to the egg mixture before dipping the “fries”We dipped them in marinara sauce; very tasty! Will definitely make these again! Thanks for sharing!
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Followed your recipe step by step, and it turned out as promised. This dish is such a crowd pleaser, and the kids love getting involved in the dredging! I once ran out of Parmesan, so I used shredded cheddar which I chopped really fine and added to the breadcrumbs and it worked beautifully as well. Thank you for this.
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I have made these about 3 times now and they are always a delicious treat and healthy snack. I really enjoy these!
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Chungah @ Damn Delicious — Reply
Yes! 🙂
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I’ve made this a few times and comes out perfect every time. It is so delicious that even my 5 year old who, not only doesn’t like crunchy food but also doesn’t like to eat any vegetable, tried it today and loved it so much that she doesn’t want to share with me! Now I have to make more!
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Jana @ Damn Delicious — Reply
That’s great!
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Chungah @ Damn Delicious — Reply
Hi Alyssa! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
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I wonder if these zucchini fries can be prepped and frozen before baking? If so, what would be a good time and temperate for baking frozen fries? Would you recommend a change to the prep as well, like blanching the zucchini?
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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Lacy Christ — Reply
I just made a vegan version of these! Delicious!
– Follow Your Heart Parmesan shreds
– Neat Egg – watered down quite a bit more than package directions though
I love that these are made without oil!
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Jana @ Damn Delicious — Reply
Oh that’s awesome! Thanks for sharing!
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Chungah @ Damn Delicious — Reply
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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Ashley Warren — Reply
Hi Chungah
I work with Microplane and we are interested in using the recipe and your photos in some marketing materials.
Would you care to contact me if you’re interested?
Thank you!
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Chungah — Reply
Hi Ashley – you can email me at contact@damndelcious.net. Thanks!
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Delicious! Mine didn’t come out quite as pretty as yours. It was hard to get the egg to stick to the floured zucchini and then harder still to get the panko mixture to stick. But I will say, they were really delicious. Maybe my zucchini was too dry. In any case I was really impressed by the crunch! Loved them.
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These are absolutely wonderful! Made them as directed and my husband and I loved the crispness and the flavor. He pronounced them the Best Ever. I used my homegrown dried basil & oregano. My IGA didn’t have a block of parmesan to grate so I put some good quality shredded parmesan in my mini chopper along with the herbs and processed until fairly fine. Then mixed with the panko crumbs as directed. The only addition was that I sprayed the prepared zucchini on the baking rack/pan lightly with olive oil just before baking. Baking times were spot on in spite of using various sized zucchini. We both loved this recipe and it will be a keeper! Thanks for a Super Recipe!!
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In one of your pictures, it looks like the zucchini fries are frozen. Do you cut the fries and then freeze the zucchini fries and then get them out to prepare? This would be a great way to have the zucchini fries ready and prepped several nights or weeks ahead and save time (especially in weeknights)!
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Chungah — Reply
The zucchini is actually not frozen here!
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Alayna — Reply
How delicious! I am eating them as I type . I was skeptical, I must admit, but boy am I glad I went ahead and tried it instead of frying them. I’ll be doing this again for sure. Thanks for the lovely recipe!
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Susan — Reply
Hi my name is Susan Chambers ,
I just wanted to know can you tell me what Panko is & where can I get it ?
I have never heard of that . Please and thank you .
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It’s Zucchini time in the South so I needed something different to do with them for dinner. These were easy and perfect! In fact, my husband commented that you could serve these in any restaurant and they’d be a winner!!! Thanks for you great recipes and food ideas.
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I made these this afternoon. I have a convection oven and fought the urge to turn on the convection fan because I was skeptical on how crispy they really would get. Voila! They really do crisp up nicely with no convection heat at 425 degrees.
I thought dipping them in a doctored up jarred spaghetti sauce (I added feta crumbles and fresh basil) would be the way to go. However, after having a couple that way, I decided to try ranch as an alternative dipper and the ranch was a bit tastier! I used one good sized zucchini and cut in half through the root and stem ends. Then cut those halves into quarters making spears. Mine were more like wedges than “fries”. Still turned out great!
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did you freeze zucchini after you quartered them, then coated them and baked ? I just want to make sure I get them as crispy as possible! Thanx!
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I freeze them no problem. Prepare as recipe states. Then spread on baking tray and freeze as individuals (so they are easier to retrieve later)). Store them in freezer bags. Followed the same baking instructions from frozen. Slightly softer texture than if you were to make them fresh, but making up a big batch to have quick side dishes later is a big plus in my household.
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As someone on a strict budget, I would rather not find out the hard way that it doesn’t work. Just money, time, and food down the drain. Maybe be a little more considerate, or keep the pointless comments to yourself.
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I made these tonight and they came out really good. This may be my dinner. I was wondering if you could make these ahead of time and place them in the fridge before baking or would the panko get soggy.
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Hi, I love this recipe since I can let my 1 year old son eat it! Question though, can you make these ahead and freeze them?
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This one was REALLY good! I was skeptical that they would be crispy but they really were! I was out of panko, so I subbed in crushed croutons…….and they were awesome. This recipe is a keeper and will go into my permanent rotation. I think using the cooling rack makes all the difference so don’t skip this step! This is one my first recipe comments ever….but I had to chime in because it’s that good. YAY!
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Jan — Reply
How many zucchini slices are in a serving?
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Marilyn Whiting — Reply
Great recipies and your site is very easy to navigate. I’m doing the fries tomorrow for 8 women playing cards and lunch so it will be a good test.
Thanks
Marilyn Whiting
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I hate to say it, but these really let me down. They taste like microwaved zucchini slices wrapped in unseasoned toast. I obviously did something wrong, but I can’t figure out what; as far as I can tell, I followed the instructions to the letter. Any thoughts?
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I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
I am not entirely sure what went wrong but perhaps your oven temperature is not calibrated? That may have resulted in the “microwave” texture. I also recommend seasoning with salt and pepper, to taste. A little bit of seasoning goes a long way.
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Hi, these look totally delicious…can’t wait to try them ! What oven temperature do you use?
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Dawn — Reply
I don’t generally post comments about recipe’s but this one is FANTASTIC!. Hard to believe that they are not fried. Even my very picky, wont try anything, husband liked them and asked me to make more! Nice to have a healthy alternative.
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This may be a dumb question, but is the Italian seasoning the dried herbs only, or the dry Italian seasoning mix used to make dressing?
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Hi there, just wondering if you could help me out on this. Every time I put something that is covered in panko into the oven, it doesn’t seem to become brown and stays white. I checked the temperature of the oven and it is at the correct temperature so I’m not too sure what is going wrong? Thanks so much 🙂
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Carol at Wild Goose Mama — Reply
I could eat ALL of what is pictured. I love these! Guilt free FRIES!!!!!!!!!!!!!!! Bring it on!!!!!!!!!!!!!!!!!!! With or without the dips. I’m easy!!!!!!!!!!!!!!
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What kind of dressing is that that your serve with the Zucchini. Made this last night very good. I halved the recipe.
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Do you really only quarter the zucchini? I must buy larger zucchini than you do.
I tried to cut them smaller than that to be the size the pictures looked like.
Your recipes are wonderful and have improved our menu’s greatly.
Thank you!
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Yes, quartering should do the trick but if you have larger zucchini or if you prefer “skinnier” fries, please feel free to cut as needed to suit your preferences.
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There is an asterisk next to panko in the ingredient list. Is that supposed to be accompanied by a note? Thanks!
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Erin @ Miss Scrambled Egg — Reply
Oh my goodness. Zucchini fries! YES! There’s a local brew pub near my house that makes fried pickles and peppers, but zucchini fries look even better. I want some of these right now.
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Michelle @ thelastfoodblog.com — Reply
These look amazing, and a great way to get kids to love their veggies! Winner 🙂
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Kathy @ Beyond the Chicken Coop — Reply
These take me back….way back! Only I’m certain they are much lighter than the ones I used to eat. Will need to give these a try!
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I could not get the panko mixture ti stick to the fries, especially after it got wet coating the first few. Any tips on how to do this?
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Valene Senter — Reply
The recipe print off is wonderful! Many large food sites should take lessons from you. I’ll try these tonight, I’m sure I will love them. Thank you.
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Jenn Every — Reply
Thank you for this recipe!!!! Looks delicious 🙂
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Looks fantastic! I can figure out how to make some vegan parmesan, but any idea what I could use in place of the egg mixture? Perhaps some rice flour & unsweetened soy?
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I subbed nutritional yeast for the part and soy milk for the egg (due to allergies), and they turned out really well! I’ve also had success using the liquid from a can of chickpeas in place of egg (for the baked chicken recipes on this site). If you haven’t heard of aquafaba I suggest you check it out. Now to find more recipes that use chickpeas…
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Chungah, these look perfect for my almost 2 y.o. granddaughter. Can you give a little more detailed description of how you got such uniform fries?
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I absolutely Love All your recipes. I’ve tried a few and they were very good. I used to add all them to my recipe box But I don’t see an edit or add to recipe box anymore on your site. I would like to continue to do this. I’m adding all of them to my favorites right now.
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Pingback: 10 Tricky (and Delicious) Ways to Get Kids to Eat Vegetables! | MomAssembly
LOVE your recipes!! Ordered your cookbook but don’t get it till January. Just a tip, I skip the flour and egg dip. I cut the zucchini, dip them in ranch dressing then panko and bake. Delicious! Thank you for your great website and recipes. Happy New Year!!
We love making these! Made them easily plant-based… subbed nutritional yeast for Parmesan and used 3 Tablespoons of ground flaxseeds in 3/4 c. warm water instead of eggs. Let the flax “egg” mixture sit for 2 minutes to get gelatinous and it works great! Plus, added omega-3, dietary fiber, and no added cholesterol. My entire family loves these!
This was tasty – even without the cheese (I didn’t have any grated, just pre-sliced Parmesan pieces). The flour did not stick to the outer skin so I thought that may affect the sticks but I “pasted” them on when I placed them on my rack. Also, the egg mixture started getting pasty, too, so I just dropped the zucchini sticks in directly and then into the panko.
I was also making Bolognese sauce and using that as the dipping sauce. So good! Will definitely make these again and will try with an air fryer in the future.
I’ve made these dozens of times and they’re amazing and absolutely worth the effort. The prep is kind of time consuming though, is it possible to make them in advance and then freeze them, either before or after baking them?
These were truly delicious and quite easy to make. I will definitely be making them again!
Do make extra of these, store them in the fridge in a container so they keep their shape. Then….when you are making your eggs for breakfast, fry these up, maybe have some salsa and cheeze with an egg on top of them. They are much more crispy the second time around, deeper flavor and since part of the water has been cooked out, more toothsome. Really, really good as leftovers.
These zucchini fries were delicious didn’t even have to dip them in anything. My husband and I ate them without any sauce or dip. Highly recommend as a good appetizer.
The recipe was good! The taste was amazing, but prep and building weren’t. I followed the recipe to a tee. The breading wasn’t sticking! I dried the zucchini sticks with several layers of paper towels. I lightly rolled the zucchini into flour, then the egg, breading, back to egg, and breading. It still wouldn’t stick. I tried to put the “naked” zucchini sticks in the oven to dry them, then follow the process. I tried to thin the egg with milk, that didn’t work. I mixed breadcrumbs and panko together…that didn’t work. I tried to separate the seasoning and cheese from the panko…that didn’t work. I’m not sure what I’m doing wrong, but it just wasn’t sticking.
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Try using a bit more flour, then letting the floured zucchini sit in the egg for a few seconds on each side.
This should allow the flour and egg to ‘glue’ together which makes the breading stick. Sometimes I have to double dip twice in a row in the egg before putting in bread crumbs.Recipe is definitely worth trying a second time.
We have a couple of zucchini that got away from us, and are now about 3 feet long. Would this recipe work with overgrown zucchini?
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I just made this with some over-sized zukes and I cut them in half, then quartered each half – then cut the point of seeds off each pie-piece and tossed them (large zucchini get large seeds and a lot of water around them) and prepped the remaining pieces per the recipe they were fantastic.
Have made these tons of times and we love them! My question is, can i bread them ahead of time, refrigerate, and bake them a few hours later? Just dont want to be stuck doing this while company is here 🙁
Kaylis — Reply
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my house didn’t smell like grease.
Kaylis — Reply
Fantastic. made chicken tenders and “fried” green tomatoes at the same time. No need to fry anything. It was all crispy and my how didn’t smell like grease.
Maybe I’m mistaken but shouldn’t the egg come before the flour then the PANKO???
THIS recipe didn’t quite work for me.
Great recipe – I didn’t have enough Panko crumbs so I blended Panko, gluten free white crumbs (left over from cooking for a vegan) and sesame seeds – added french herbs (herb de provence) as I did not have an italian mix – good slug of salt and pepper –
I used fresh picked small courgette (zucchini) as the flesh is firmer and no seed centre.
Dredged the chips by putting them in a plastic bag and tipping the flour in and shaking.
Added about 30ml to the egg mix to make it a little thinner and easier to work.
left hand to take from bag, dredge through egg and drop into crumb/herb mix – Right hand to cover with crumb, press down to consolidate, shake off surplus and put onto a wire rack (helps get all round crispiness without turning)
In the oven at 200C Fan for 22 mins
Outcome – Fantastic – golden sticks of yumminess – Served with minted lamb kebabs and mayo as a dip
Great way to use your courgettes (Zucchini)
charrlotte — Reply
We loved it especially my mom is absessed
Thank you for this basic recipe! Due to covid-19 stay at home I did not have panko or grated parmesan. I substituted smashed sun chips whole grain garden salsa chips mixed with a ratio of about 1/3 regular bread crumbs. It was OUT OF THIS WORLD DELICIOUS!!! I followed the basic recipe but turned the oven down to 400 degrees. My husband flipped over these! We’ll definately do this again! Try it with your favorite flavor potato chips! I’m going to try doritoes nacho cheese next.
Love this recipe! Just added a heaping tablespoon of ranch mix seasoning instead of Italian seasoning & canned Parmesan instead of freshly grated. Could believe how crispy they were for not being fried! My zucchini hating teenager loved them! She’s converted now, ha! Thanks for the recipe!
Robin — Reply
Can these be done on cookie sheet alone i do not have a cooling rack
Made these zucchini fries last night and my family & I loved them (I don’t even like zucchini!!!) They were very good; loved the crunch. I added dried parsley flakes (that I dried last summer from my garden) right to the egg mixture before dipping the “fries”We dipped them in marinara sauce; very tasty! Will definitely make these again! Thanks for sharing!
Followed your recipe step by step, and it turned out as promised. This dish is such a crowd pleaser, and the kids love getting involved in the dredging! I once ran out of Parmesan, so I used shredded cheddar which I chopped really fine and added to the breadcrumbs and it worked beautifully as well. Thank you for this.
I have made these about 3 times now and they are always a delicious treat and healthy snack. I really enjoy these!
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Chungah @ Damn Delicious — Reply
Yes! 🙂
I’ve made this a few times and comes out perfect every time. It is so delicious that even my 5 year old who, not only doesn’t like crunchy food but also doesn’t like to eat any vegetable, tried it today and loved it so much that she doesn’t want to share with me! Now I have to make more!
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Jana @ Damn Delicious — Reply
That’s great!
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Chungah @ Damn Delicious — Reply
Hi Alyssa! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
I wonder if these zucchini fries can be prepped and frozen before baking? If so, what would be a good time and temperate for baking frozen fries? Would you recommend a change to the prep as well, like blanching the zucchini?
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Lacy Christ — Reply
I just made a vegan version of these! Delicious!
– Follow Your Heart Parmesan shreds
– Neat Egg – watered down quite a bit more than package directions though
I love that these are made without oil!
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Jana @ Damn Delicious — Reply
Oh that’s awesome! Thanks for sharing!
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Chungah @ Damn Delicious — Reply
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Ashley Warren — Reply
Hi Chungah
I work with Microplane and we are interested in using the recipe and your photos in some marketing materials.
Would you care to contact me if you’re interested?
Thank you!
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Chungah — Reply
Hi Ashley – you can email me at contact@damndelcious.net. Thanks!
Delicious! Mine didn’t come out quite as pretty as yours. It was hard to get the egg to stick to the floured zucchini and then harder still to get the panko mixture to stick. But I will say, they were really delicious. Maybe my zucchini was too dry. In any case I was really impressed by the crunch! Loved them.
These are absolutely wonderful! Made them as directed and my husband and I loved the crispness and the flavor. He pronounced them the Best Ever. I used my homegrown dried basil & oregano. My IGA didn’t have a block of parmesan to grate so I put some good quality shredded parmesan in my mini chopper along with the herbs and processed until fairly fine. Then mixed with the panko crumbs as directed. The only addition was that I sprayed the prepared zucchini on the baking rack/pan lightly with olive oil just before baking. Baking times were spot on in spite of using various sized zucchini. We both loved this recipe and it will be a keeper! Thanks for a Super Recipe!!
In one of your pictures, it looks like the zucchini fries are frozen. Do you cut the fries and then freeze the zucchini fries and then get them out to prepare? This would be a great way to have the zucchini fries ready and prepped several nights or weeks ahead and save time (especially in weeknights)!
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Chungah — Reply
The zucchini is actually not frozen here!
Alayna — Reply
How delicious! I am eating them as I type . I was skeptical, I must admit, but boy am I glad I went ahead and tried it instead of frying them. I’ll be doing this again for sure. Thanks for the lovely recipe!
Susan — Reply
Hi my name is Susan Chambers ,
I just wanted to know can you tell me what Panko is & where can I get it ?
I have never heard of that . Please and thank you .
It’s Zucchini time in the South so I needed something different to do with them for dinner. These were easy and perfect! In fact, my husband commented that you could serve these in any restaurant and they’d be a winner!!! Thanks for you great recipes and food ideas.
I made these this afternoon. I have a convection oven and fought the urge to turn on the convection fan because I was skeptical on how crispy they really would get. Voila! They really do crisp up nicely with no convection heat at 425 degrees.
I thought dipping them in a doctored up jarred spaghetti sauce (I added feta crumbles and fresh basil) would be the way to go. However, after having a couple that way, I decided to try ranch as an alternative dipper and the ranch was a bit tastier! I used one good sized zucchini and cut in half through the root and stem ends. Then cut those halves into quarters making spears. Mine were more like wedges than “fries”. Still turned out great!
did you freeze zucchini after you quartered them, then coated them and baked ? I just want to make sure I get them as crispy as possible! Thanx!
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I freeze them no problem. Prepare as recipe states. Then spread on baking tray and freeze as individuals (so they are easier to retrieve later)). Store them in freezer bags. Followed the same baking instructions from frozen. Slightly softer texture than if you were to make them fresh, but making up a big batch to have quick side dishes later is a big plus in my household.
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As someone on a strict budget, I would rather not find out the hard way that it doesn’t work. Just money, time, and food down the drain. Maybe be a little more considerate, or keep the pointless comments to yourself.
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I made these tonight and they came out really good. This may be my dinner. I was wondering if you could make these ahead of time and place them in the fridge before baking or would the panko get soggy.
Hi, I love this recipe since I can let my 1 year old son eat it! Question though, can you make these ahead and freeze them?
This one was REALLY good! I was skeptical that they would be crispy but they really were! I was out of panko, so I subbed in crushed croutons…….and they were awesome. This recipe is a keeper and will go into my permanent rotation. I think using the cooling rack makes all the difference so don’t skip this step! This is one my first recipe comments ever….but I had to chime in because it’s that good. YAY!
Jan — Reply
How many zucchini slices are in a serving?
Marilyn Whiting — Reply
Great recipies and your site is very easy to navigate. I’m doing the fries tomorrow for 8 women playing cards and lunch so it will be a good test.
Thanks
Marilyn Whiting
I hate to say it, but these really let me down. They taste like microwaved zucchini slices wrapped in unseasoned toast. I obviously did something wrong, but I can’t figure out what; as far as I can tell, I followed the instructions to the letter. Any thoughts?
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I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
I am not entirely sure what went wrong but perhaps your oven temperature is not calibrated? That may have resulted in the “microwave” texture. I also recommend seasoning with salt and pepper, to taste. A little bit of seasoning goes a long way.
Hi, these look totally delicious…can’t wait to try them ! What oven temperature do you use?
Dawn — Reply
I don’t generally post comments about recipe’s but this one is FANTASTIC!. Hard to believe that they are not fried. Even my very picky, wont try anything, husband liked them and asked me to make more! Nice to have a healthy alternative.
This may be a dumb question, but is the Italian seasoning the dried herbs only, or the dry Italian seasoning mix used to make dressing?
Hi there, just wondering if you could help me out on this. Every time I put something that is covered in panko into the oven, it doesn’t seem to become brown and stays white. I checked the temperature of the oven and it is at the correct temperature so I’m not too sure what is going wrong? Thanks so much 🙂
Carol at Wild Goose Mama — Reply
I could eat ALL of what is pictured. I love these! Guilt free FRIES!!!!!!!!!!!!!!! Bring it on!!!!!!!!!!!!!!!!!!! With or without the dips. I’m easy!!!!!!!!!!!!!!
What kind of dressing is that that your serve with the Zucchini. Made this last night very good. I halved the recipe.
Do you really only quarter the zucchini? I must buy larger zucchini than you do.
I tried to cut them smaller than that to be the size the pictures looked like.
Your recipes are wonderful and have improved our menu’s greatly.
Thank you!
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Yes, quartering should do the trick but if you have larger zucchini or if you prefer “skinnier” fries, please feel free to cut as needed to suit your preferences.
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There is an asterisk next to panko in the ingredient list. Is that supposed to be accompanied by a note? Thanks!
Erin @ Miss Scrambled Egg — Reply
Oh my goodness. Zucchini fries! YES! There’s a local brew pub near my house that makes fried pickles and peppers, but zucchini fries look even better. I want some of these right now.
Michelle @ thelastfoodblog.com — Reply
These look amazing, and a great way to get kids to love their veggies! Winner 🙂
Kathy @ Beyond the Chicken Coop — Reply
These take me back….way back! Only I’m certain they are much lighter than the ones I used to eat. Will need to give these a try!
I could not get the panko mixture ti stick to the fries, especially after it got wet coating the first few. Any tips on how to do this?
Valene Senter — Reply
The recipe print off is wonderful! Many large food sites should take lessons from you. I’ll try these tonight, I’m sure I will love them. Thank you.
Jenn Every — Reply
Thank you for this recipe!!!! Looks delicious 🙂
Looks fantastic! I can figure out how to make some vegan parmesan, but any idea what I could use in place of the egg mixture? Perhaps some rice flour & unsweetened soy?
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I subbed nutritional yeast for the part and soy milk for the egg (due to allergies), and they turned out really well! I’ve also had success using the liquid from a can of chickpeas in place of egg (for the baked chicken recipes on this site). If you haven’t heard of aquafaba I suggest you check it out. Now to find more recipes that use chickpeas…
Chungah, these look perfect for my almost 2 y.o. granddaughter. Can you give a little more detailed description of how you got such uniform fries?
I absolutely Love All your recipes. I’ve tried a few and they were very good. I used to add all them to my recipe box But I don’t see an edit or add to recipe box anymore on your site. I would like to continue to do this. I’m adding all of them to my favorites right now.
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