If you're stuck in a veggie rut or looking for a new way to serve zucchini your toddler might actually enjoy—these crispy baked zucchini fries are a total game changer! They're crunchy on the outside, soft in the middle, and perfect for dipping in a creamy, protein-packed Greek yogurt ranch. This recipe was a hit in our house, especially during snack time or alongside simple dinners. Plus, it’s a fun, hands-on way to help picky eaters explore veggies in a new form (because let’s be honest—anything called a “fry” is already winning!).
These zucchini fries came to life as a way to use up extra zucchini during peak summer produce season, when it's overflowing at the store or in the garden. They're especially perfect for summertime meals, whether you're hosting a backyard BBQ, prepping a snack board for a playdate, or just need a fun, fresh veggie side.
They pair perfectly with burgers, grilled chicken, or even as a lighter app during football season. And bonus: they’re oven-baked, so you don’t have to deal with frying or mess—just toss, bake, and dip!
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Ingredients
These ingredients were chosen to keep the recipe simple, wholesome, and toddler-friendly, while still delivering that crispy, satisfying fry texture. Zucchini is mild in flavor and easy to work into kid meals, while the egg helps bind the coating for that golden finish. Grated parmesan and breadcrumbs (or almond flour) add crunch and flavor without needing deep frying. The garlic powder and Italian seasoning give a familiar, herby taste that pairs perfectly with the cool, creamy Greek yogurt ranch—a high-protein dip that makes veggies more fun for little ones to explore!
- zucchini
- egg
- breadcrumbs or almond flour (I also found chickpea breadcrumbs at my local grocery store!)
- grated parmesan cheese
- garlic powder
- Italian seasoning
- salt (optional)
- olive oil spray
See recipe card for quantities.
Instructions
- Step 1: Set to 425°F (220°C) and line a baking sheet with parchment paper. Slice zucchinis into fry-like strips and pat dry with a paper towel.
- Step 2: In one bowl, place the beaten egg. In another, mix breadcrumbs/almond flour, parmesan, garlic powder, Italian seasoning, and salt.
- Step 3: Dip each zucchini stick in egg, then press into the dry mixture to coat evenly.
- Step 4: Place fries on the baking sheet in a single layer. Spray lightly with olive oil if desired. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
Hint: Make sure to pat the zucchini dry before breading to help them get crisp in the oven—extra moisture = soggy fries!
Substitutions
Here are some substitutions to make it adhere to your dietary needs!
- breadcrumbs → use panko, crushed crackers, or almond flour
- parmesan → use dairy-free cheese or nutritional yeast
- egg → use milk or yogurt to help the coating stick
- yogurt dip → sub with hummus, guacamole, or store-bought ranch
If you are using almond flour or gluten-free breadcrumbs, then these will already be gluten-free for you.
Variations
Feel free to change out the seasonings to create a different flavor profile.
- spicy fries – add a pinch of cayenne or chili flakes to the breading
- cheesy twist – double up on parmesan or add nutritional yeast for extra crispiness
- kid-friendly crunch – use crushed cornflakes or pretzels for coating
Equipment
You will need a knife, cutting board, two bowls (for egg and breading stations), baking sheet + parchment paper, and measuring cups + spoons.
Storage
Best enjoyed fresh, but can be stored in the fridge up to 2 days and reheated in an air fryer or oven to crisp back up.
Reheat in air fryer: Reheat for 3-5 minutes at 375°F (190°C), or until warmed through and crisp on the outside
Reheat in oven: Bake for 6–8 minutes at 400°F (204°C), flipping halfway, until heated and crispy
Tiff's Tip
Turn these into a fun dipping snack board for your toddler—pair with fruit, crackers, or mini sandwiches and let them dip everything in the ranch! You can also call them “rabbit sticks” or “green fries” to make them sound more fun!
FAQ
Yes! Dip in a little plain Greek yogurt or milk instead of egg to help the coating stick.
Absolutely—air fry at 400°F (204°C) for 12–15 minutes, shaking halfway through.
Sure! Try this same method with carrot sticks, green beans, or sweet potato strips.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Oven-Baked Zucchini Fries
Equipment
- 2 small mixing bowls
- knife
Ingredients
- 2 medium-large zucchinis cut into fry-shaped sticks
- 2 eggs beaten *1 egg will work if the zucchinis are smaller
- ½ cup breadcrumbs or almond flour
- ⅓ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt optional
- olive oil spray optional
Instructions
- Preheat oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Prep zucchini – Slice zucchinis into fry-like strips and pat dry with a paper towel. Feel free to leave skin on or off depending how you prefer (if you're working on exposure with your picky eater, try taking skin off first).
- Set up breading stations – In one bowl, place the beaten eggs. In another, mix breadcrumbs/almond flour, parmesan, garlic powder, Italian seasoning, and salt.
- Coat the zucchini – Dip each zucchini stick in egg wash, then press into the dry mixture to coat evenly.
- Arrange & bake – Place fries on the baking sheet in a single layer. Spray lightly with olive oil if desired. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
Notes
- Serve with greek yogurt ranch, ketchup, warmed marinara sauce or pizza sauce, or other desired dip!
- If wanting to make yogurt ranch, here's what you need: ½ cup plain Greek yogurt (or dairy-free yogurt if needed), 1–2 tablespoon milk (to thin, as needed), ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried dill, ½ teaspoon dried parsley, ½ teaspoon lemon juice or vinegar, salt & pepper to taste
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