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Oven Baked Zucchini Fries

5 from 3 votes
Oven Baked Zucchini Fries
Crispy oven-baked zucchini fries with a spicy dipping sauce! A lightened up appetizer or side dish that will be on the table in less than 30 minutes!
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

Ingredients

  • 2 medium zucchinis, thinly sliced
  • ½ cup flour
  • 2 eggs, whisked
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder

Dipping Sauce

  • ½ cup mayo , (I use reduced fat)
  • 1 tablespoon sriracha , (a spicy red sauce that can be found in the Asian section of your grocery store)
  • ½ teaspoon garlic powder

Instructions

  • Preheat oven to 450. Line a baking sheet with nonstick foil and spray heavily with cooking spray. Place flour and sliced zucchinis in a large plastic bag, seal and toss to coat the zucchini.
  • Place panko crumbs in one small bowl and whisked eggs in another bowl. Combine salt, black pepper, garlic powder and chili powder in a third bowl and whisk to mix well. Dip flour-coated zucchini slices in the whisked eggs, then toss them in the panko crumbs. Dip them a second time in the egg and a a second time in the panko.
  • Place all zucchini slices on prepared baking sheet in a single layer. Sprinkle half of the seasoning mixture over the zucchini slices and spray with cooking spray.
  • Bake about 5-6 minutes until tops of zucchini fries begin to brown. Remove from oven, carefully flip over all of the zucchini slices, sprinkle with remaining seasoning and return to oven. Cook another 4-5 minutes until browned. Remove and allow to cool slightly.
  • Mix together mayo, sriracha, and garlic powder until smooth. Serve with zucchini fries. Enjoy!

Notes

Serve with ranch for dipping. 

Nutrition

Calories: 358 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 24 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 94 mg, Sodium: 997 mg, Potassium: 357 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 377 IU, Vitamin C: 20 mg, Calcium: 63 mg, Iron: 2 mg
Course: Appetizer
Cuisine: American
Author: Tiffany