Zucchini Fries

Lightly coated with Gluten-Free panko (or breadcrumbs) and Parmesan (dairy-free option too!), these Gluten-Free Zucchini Fries are crispy outside, tender inside, and addictively delicious!

– Zucchini – Eggs – Gluten-free panko – Parmesan cheese – Roasted salted pepitas


"This recipe is amazing! I love courgettes and have cooked them in many different ways, but this is our favourite! They stay whole, and are nice and crispy!!"

-Jill Cooper

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 a baking sheet, leaving some space between each breaded zucchini for maximum crispness when baking.

Bake at 425° for 15-18 minutes or until golden brown.

If the zucchini is cut thick or not tender enough in the center, cover the baking sheet lightly with foil, return to the oven, and bake for an additional 5-10 minutes.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.