Oven Baked Zucchini Fries

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Oven Baked Zucchini fries are a delicious and healthier alternative to traditional fries, offering the perfect mix of crispy, cheesy and satisfying flavors. Each zucchini wedge is coated in a tasty blend of finely crushed oats, parmesan cheese and aromatic seasonings, ensuring a golden, crunchy texture in every bite. The natural sweetness of the zucchini shines through, while the parmesan adds a rich, savory flavor. 

A quick dip in an egg and milk mixture helps the coating stick to the zucchini, creating a perfectly crisp outer layer without the need for deep frying. The combination of garlic powder, onion powder and parsley enhances the taste, giving these fries a wonderfully seasoned kick. Baked at a high temperature, they develop a light, golden crunch while keeping the inside tender.  

These fries are great on their own, but they really shine when paired with a dipping sauce. A side of marinara adds a classic, tangy richness that complements the parmesan coating, while a creamy ranch or garlic aioli offers a cool contrast to the warm, crispy outside. Serve them as a snack, appetizer or side dish, they’re sure to please a crowd and are light enough to enjoy anytime. 

These Oven Baked Zucchini fries are a guilt-free way to enjoy a crunchy, flavorful treat. With simple ingredients and easy preparation, they’re a go-to dish that delivers comfort and crunch in every bite. 

Directions:

1. Preheat oven to 425°.
2. In a medium bowl, mix together crispy oats, parmesan, garlic powder, onion powder, parsley and salt.
3. In a separate medium bowl, whisk together eggs and milk. Add zucchini and toss until well coated.
4. Working in batches, remove zucchini from egg mixture and place directly into the crispy oat mixture. Toss until well coated and place on a parchment-lined baking sheet, skin side down.
5. Use the cooking spray to lightly coat the breaded zucchini. Bake for 12-15 minutes, until lightly golden brown.
6. Serve immediately on their own or with your favorite marinara sauce.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen