My kids finally started eating zucchini—and it felt like a small victory! Turning zucchini into crispy, savory zucchini fries was the trick. These oven-baked zucchini fries are simple, flavorful, and a family-friendly way to enjoy more vegetables. They make a perfect appetizer, snack, or side dish for weeknight dinners and pair beautifully with a rich marinara for dipping.
This version uses almond flour for a naturally nutty crust and Italian seasoning for classic Italian-inspired flavor. If you’re looking for a low-carb or grain-free alternative to traditional breaded fries, this recipe delivers satisfying crunch without deep frying. Read on for tips to get the crispiest results, variations to suit different tastes, and clear step-by-step instructions.
- 2 medium zucchini
- 1 large egg
- 1 cup almond flour
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Parchment paper for the baking sheet
- 1/2 cup marinara sauce for serving (store-bought or homemade)
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trim the ends from the zucchini and cut each into fry-shaped wedges, about 3 inches long and 1/2 inch thick for even cooking.
- In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine the almond flour, Italian seasoning, salt, and pepper.
- Working one piece at a time, coat each zucchini wedge in the egg, then dredge it in the almond flour mixture until well coated. To keep the coating from clumping, use one hand for the egg wash and the other hand for the almond flour.
- Arrange the coated zucchini fries in a single layer on the prepared baking sheet. Leave a little space between pieces so air can circulate and the fries crisp.
- Bake for 25 minutes, flipping once halfway through to brown both sides. For extra crispiness, switch the oven to broil for 1–2 minutes at the end—watch closely to prevent burning.
- Remove the fries from the oven and let them cool for a couple of minutes. Serve hot with marinara sauce for dipping.
- For crispier fries, pat the zucchini dry with paper towels before coating to remove excess moisture.
- If you want extra flavor, add 1/4 cup grated Parmesan to the almond flour mixture.
- To make these dairy-free, skip the Parmesan. To keep them naturally grain-free, use almond flour as listed.
- Serve with marinara, garlic aioli, or a yogurt-based dip for variety. A tangy dip appeals to kids and adults alike.
- To reheat, place fries on a baking sheet and warm in a 375°F oven for 5–8 minutes to restore crispness. Avoid microwaving, which makes them soggy.
- These fries work well as a party appetizer, a vegetable side for dinner, or a kid-friendly snack. Adjust seasoning to taste—more Italian seasoning or a pinch of red pepper flakes will amp up the flavor.