Lightly coated with Gluten-Free panko and Parmesan (dairy-free option too!), these zucchini fries are super flavorful and addictively delicious! Simple and quick recipe yields crispy fries whether you bake or fry them!
New! I added a cooking videoto this page so you could see just how quick and easy it is to make these gluten-free Crispy Zucchini Fries.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Update Summer 2020: Zucchini season is in full swing and we have tons of zucchini from my sister-in-law’s garden and from the farmer’s market, so we made Crispy Gluten-Free Zucchini Fries with a side of marinara with dinner!
So simple, so quick and so delish!
They are coated with a combination of panko and parmesan (vegan version below too!) and are super flavorful!
And I’m not going to lie, with two teen boys we make and eat A LOT of potato fries (cut them in 1/2 inch strips, toss in oil, sprinkle with salt, bake at 400 degrees for 30 minute and they are amazing every time!)
BUT we also like to switch it up!
Zucchini Fries are a healthy and really yummy alternative to the classic potato fry and a great way to get in those veggies!
A healthy and tasty alternative to the class potato fry, these zucchini fries are crispy, flavorful and addictive. Plus, they are super easy to make! Baked or Fried, they are always so crispy! UPDATED with Dairy-Free, Nut-Free Parm from my friend Corey @thevegansix.
Author: Healthy Gluten-Free Family
Recipe type: Sides, snacks, veggies
Cuisine: Gluten-free, Vegetarian
Serves: 3-4 servings
3 Zucchini, cut into ¼ - ½ in thick sticks, about 3 inches in length (This time the zucchini were not too large so I cut the whole zucchini in half widthwise, then again lengthwise, then cut each quarter into 4 strips, so each zucchini yielded 16 fries)
2-3 Eggs depending on how big the zucchini are (Start with 2, you can always add more as needed)
¾ cup Gluten-free Panko bread crumbs (we like Aleia's GF Amazon Affiliate link)
Blend on high in a small blender or food processor. Store in the refrigerator.
Quick Marinara Dipping Sauce
2- 2½ tablespoons olive oil
1 teaspoon dried minced garlic
¼ -1/2 teaspoon salt (if using Pomi Marinara Sauce, I skip the salt)
1 26oz container Pomi Finely Chopped Tomatoes or Marinara Sauce
Preheat oven to 425 degrees F or preheat your fryer if using one. Line 2 baking sheets with parchment paper.
Lightly bread the zucchini
Set up an assembly line with 2 bowls. In one bowl, whisk eggs. In the other bowl mix bread crumbs, parmesan cheese and salt.
Dip zucchini in egg letting excess drip off. Then dip in panko/ cheese mixture to coat and set aside on baking sheet, leaving some space between each breaded zucchini for maximum crispness when baking. Repeat until zucchini are all breaded.
Bake at 425° for 15-18 minutes or until golden brown
If zucchini are cut thick or not tender enough in center, cover baking sheet lightly with foil, return to oven and bake an additional 5 minutes.
Serve with your favorite dipping sauce.
Preheat Fryer to 350 degrees.
In batches, lay breaded zucchini strips in the fry basket and bake for 4-5 minutes (depending on the thickness of the zucchini)
Quick Marinara Dipping Sauce
In a medium sauce pan, heat olive oil until shimmering, not burning.
Add garlic and saute for 30 seconds to a minute until fragrant and browning.
Carefully add tomatoes (they may splatter if you add too quickly!). Season with salt and let simmer for 20 minutes or more.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...