Baked Zucchini Fries

Everyone loves a crunchy French fry, but they are not always the healthiest choice. Try out these crunchy baked zucchini curly fries as an alternative. Zucchini are always available in the summer, and it is fun to try new ways to cook this delicious vegetable. Enjoy!

Cooking spray
¼ cup cornstarch
4 large egg whites, lightly beaten
1 cup panko breadcrumbs
¾ ounce Parmesan cheese, finely grated (about 1/4 cup)  
1 ½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (about 3 medium or 2 large zucchini)
¼ teaspoon salt
¼ cup light ranch dressing
¼ cup lower-sodium marinara sauce

Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.

Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.

Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.

Combine ranch and marinara in a shallow bowl; serve alongside the fries.

Nutrition Facts Per Serving (1 cup fries and 2 Tbsp. sauce)

137 calories; 3.6 g total fat; 0.7 g saturated fat; 4 mg cholesterol; 340 mg sodium. 240 mg potassium; 17.6 g carbohydrates; 2.2 g fiber; 2 g sugar; 6.3 g protein; 101 IU vitamin a iu; 2 mcg folate; 48 mg calcium; 1 mg iron; 4 mg magnesium

Printable recipe available at




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