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Baked Zucchini Fries

March 5, 2012 by Jaida 20 Comments

It’s that time again! Secret Recipe Club, of course! This month I received the blog Everyday Mom, and Kim has taken a lifetime of love in the kitchen and shares it in her blog. I had a hard time selecting one recipe, but I finally decided on these Baked Zucchini Fries and I’m so glad that I did! I’ve seen a few variations floating around the blogosphere and I’ve always wanted to try them, so this was the perfect opportunity. Not to mention that Kim found it on the Betty Crocker website, and you know how I love me some Betty!
I have finally come to the end of a week of vacations – first to Alabama, then to Colorado – and most of us tend to over-indulge while on vacation. I promised myself before I headed to Alabama that once I returned from Colorado I was going to buckle down – again. Well, today is the day of reckoning for weeks of gluttonous behavior and my scale was NOT kind. Not even remotely. Thank goodness I had these zucchini fries last night, so I feel like I got started a little early on getting back to healthier eating.
Almost all of us love fried foods, fried veggies even, and these zucchini fries are the perfect, healthy alternative to a delicious fried treat. They still have a crispy coating, but without the grease to go along with it. I whipped up a little garlic-yogurt dip to go with them and devoured them all! That was probably not as healthy as having 3 or 4 sticks, but it was the perfect way to end my gluttonous week of vacations. I suggest you try these instead of fried goodies when you have a craving for something crunchy.
Baked Zucchini Fries
As seen on Everyday Mom, Originally from Betty Crocker
Ingredients
  • 1 cup Panko bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 Tbsp diced fresh herbs (basil, oregano and/or thyme)
  • 1 tsp Lemon Pepper seasoning (or lemon zest)
  • ½ tsp Salt
  • ¼ cup all-purpose flour
  • 2 Eggs, beaten with 1 tsp water
  • 2 lbs. zucchini, cut into thick strips

Preparation

  1. Preheat oven 350 and line a cookie sheet with foil. Spray with cooking spray.
  2. In small bowl combine bread crumbs, cheese, herbs and lemon pepper seasoning (or zest).
  3. Line up 3 shallow dishes. Place flour in first dish, eggs in second, and bread crumb mixture in third. Thoroughly dredge each zucchini strip. Start with the flour, then dip in egg, followed by bread mixture.
  4. Place coated strips on cookie sheet. Bake for 15-20 minutes or until lightly golden.

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Filed Under: Appetizer

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Reader Interactions

Comments

  1. Cookaholic Wife

    March 5, 2012 at 5:15 pm

    I was wondering if they were crunchy or soft since I don't like soft fries. Now I need to make them right away.

    Reply
  2. Sara

    March 5, 2012 at 5:19 pm

    These look really wonderful! Love the healthier twist, plus I bet that parmesan on the fries tastes amazing! 🙂

    Reply
  3. Susie Bee on Maui

    March 5, 2012 at 5:24 pm

    Oh boy, sounds amazing. Panko and Parmesan on anything is a good combination! Nice pick for this month's SRC.

    Reply
  4. Sarah @ The Pajama Chef

    March 5, 2012 at 6:19 pm

    i can't wait til farmer's market zucchini comes out… i'll definitely be trying these!!

    Reply
  5. Sarah @ The Pajama Chef

    March 5, 2012 at 6:19 pm

    i can't wait til farmer's market zucchini comes out… i'll definitely be trying these!!

    Reply
  6. AmandaP

    March 5, 2012 at 6:46 pm

    This sounds great! Hopefully I'll have a good zucchini harvest this year because this recipe sounds delicious.
    Thanks for sharing!

    Reply
  7. kim

    March 5, 2012 at 8:33 pm

    Glad you liked these. We make them a lot in the summer, I haven't made them in a while and now I am hungry for them. Thanks for a great SRC!

    Reply
  8. Noelle

    March 5, 2012 at 8:57 pm

    I have been meaning to make a recipe like this. Looks delish! Where in texas do you live? I am originally from Houston! 🙂

    Reply
  9. Jaida

    March 5, 2012 at 8:59 pm

    Noelle,

    You should definitely try it! I am originally from the San Antonio area, but have been living in Austin for the past 6 years!

    Reply
  10. Heather Lynne

    March 5, 2012 at 9:30 pm

    I love baked, breaded zucchini-it's always a favorite of mine. I can't wait to try your version!

    Reply
  11. Gourmetdaytoday.com

    March 6, 2012 at 12:11 am

    oooooooh these look so good! I can't wait to make them, especially with zucchini season coming up!

    Reply
  12. Susie

    March 6, 2012 at 1:35 am

    These look pretty healthy….I can't wait to try them!!!

    Reply
  13. Lisa

    March 6, 2012 at 3:29 am

    I've lost count of all the times I've made zucchini fries. I think I'm addicted to them. Not that that's a bad thing.

    Reply
  14. Kristy Lynn

    March 6, 2012 at 4:36 am

    oh honey who cares! eat them all! i love zucchini sticks. I haven't allowed myself any for a few months because they are out of season but with spring on it's way you better be sure that I'm gonna get hooked up soon 🙂 I like your addition of the parmesan cheese – i've never added that before. i will now 🙂

    Reply
  15. Lisa

    March 6, 2012 at 7:28 am

    I've only had zucchini fries (well..they're called sticks here), deep-fried. You'd never know those were baked, they look so crisp and golden. Fantastic SRC choice..pass the dipping sauces!

    Reply
  16. Monica @ TheYummyLife

    March 6, 2012 at 3:28 pm

    I'm saving this recipe–always looking for ways to use the abundance of zucchini in my summer garden. These look fabulous!

    Reply
  17. Deborah @ Snackers Delight

    March 6, 2012 at 9:19 pm

    I've been looking for a better way to cook and serve zucchini. No more steamed stuff for my family! 😀

    Reply
  18. Lisa~~

    March 7, 2012 at 3:45 am

    I have been eyeing baked zucchini fries for a while and seeing yours makes me want to actually get up and make them…yum!

    If you haven't already, I'd love for you to check out my SRC entry: Broiled Sushi.

    Lisa~~
    Cook Lisa Cook

    Reply
  19. Amber | Bluebonnets and Brownies

    March 7, 2012 at 4:03 am

    Wow! I love Zucchini, but have only ever had it in “fry” form at restaurants. I love this baked version. What an excellent choice for SRC.

    Reply
  20. Lindsey

    July 26, 2012 at 10:06 pm

    I had to double the panko mix, so i recommend that for everyone. These turned out great. yummy, thanks!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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