Baked Zucchini Fries (gluten-free, low-carb)

These baked zucchini fries are seriously one of my favorite summer snacks to whip up! They are loaded with cheesy goodness from freshly grated Parmesan and get a lovely flavor boost from a zesty Italian seasoning blend. Plus, they’re naturally gluten-free, low-carb, and totally keto-friendly, which means everyone at the table can enjoy them guilt-free.

Why You’ll Love These Zucchini Fries

Come zucchini season—in July and August—I usually find myself cooking up at least one zucchini dish every week. Some of my go-tos are zucchini lasagna, zucchini fritters, gluten-free zucchini bread, and of course, these fabulous oven-baked zucchini fries. They strike the perfect balance as a light but satisfying snack or appetizer. They’re crispier than your usual baked veggies yet way lighter than curly sweet potato fries or yuca fries. And honestly, they keep me feeling good when I want something cheesy, crispy, and still pretty healthy. A few more reasons I adore this recipe:

• No breadcrumbs needed! Most recipes call for breadcrumbs—either regular or panko—but I skip that to keep this low-carb and gluten-free by using finely grated Parmesan. It crisps up beautifully and adds a rich, cheesy flavor that’s hard to beat.
• The lemon parsley aioli steals the show. This easy dip perfectly complements the baked Parmesan coating and I’m always getting compliments whenever I serve it! It’s fresh, tangy, and just right to dunk every crispy fry into.

Baked Zucchini Fries Ingredients

• Zucchini: This ingredient is the star! Look for medium-sized zucchinis that are firm and fresh without any soft spots or blemishes.
• Egg: Acts like glue here, helping the Parmesan coating stick to every zucchini piece. If you avoid eggs, a flax egg works well as a substitute too.
• Parmesan cheese: Skip the pre-grated stuff—it often has fillers like cellulose (yes, actual wood pulp!). Instead, grate your own from a wedge of Parmigiano-Reggiano for that authentic Italian flavor and the best crispiness.
• Garlic powder and Italian seasoning: These simple, pantry-friendly spices bring savory depth and delicious flavor to every bite. Feel free to tweak the herbs or add smoked paprika, dried basil, or oregano to your liking.
• Lemon Parsley Aioli: A quick blend of mayo, fresh lemon juice, garlic, and parsley creates this dreamy sauce. You can also swap in my classic garlic aioli if you prefer a more straightforward dip.

Scroll down for the printable recipe with all measurements included.

How To Make It

Step one: Cut each zucchini in half lengthwise, then half again, and finally cut those into quarters. You should have roughly 16 “fries” per zucchini—perfectly snack-sized.

Step two: Crack the egg into a small bowl and whisk it lightly. In a second bowl, stir together the freshly grated Parmesan and your garlic powder and Italian seasoning. Dip each zucchini piece first in the egg, then roll it in the Parmesan mixture, using your other hand to help press the cheese coating on. Lay the coated fries on a baking sheet lined with parchment paper. Keep going until all the zucchini is coated nicely.

Step three: Pop the tray into a 425°F (220°C) oven and bake for 25 to 30 minutes, flipping the fries halfway through so they crisp up evenly on both sides. Serve these golden beauties right away with the lemon parsley aioli you can whip up by simply mixing all the sauce ingredients together. So fresh and tasty!

Cooking Tips

• Keep your zucchini dry. If they’ve just come from the fridge, they might have some condensation. Use paper towels to pat them dry before dipping into the egg wash—this helps the coating stick better.
• Create an assembly line. Setup your workspace like a mini factory: zucchini slices, egg wash, Parmesan mixture, and baking tray all lined up. This makes the coating step quick and mess-free.
• Use two hands for dipping. Keep one hand dry to dip in the Parmesan and the other wet for the egg wash. This prevents the cheese from clumping and keeps your station cleaner.
• Flip halfway through baking. Oven temperatures can vary, so keep an eye on your fries. Usually, flipping at the 15-minute mark yields the crispiest results. Depending on your oven or how thick you slice them, you might need a little more or less time.
• Eat ‘em fresh. Since zucchini contains a lot of water, these fries are best enjoyed right out of the oven for max crunch. They’ll soften as they cool, so no dawdling!

Common Questions

Can you use gluten-free breadcrumbs or almond flour?

Absolutely! While I keep these zucchini fries low-carb and keto-friendly with just Parmesan, you can definitely add a bit of almond flour or gluten-free breadcrumbs—about ½ cup—along with ½ cup of finely grated Parmigiano-Reggiano to amp up the crunch factor.

What is the best way to reheat baked zucchini fries?

For the crispiest reheated fries, warm them up in a 400°F (200°C) oven or air fryer for 5 to 7 minutes, flipping halfway. Steer clear of the microwave because it makes these fries soggy fast.

Can I make these in an air fryer?

Yes! While I haven’t tested this myself, air fryer fans say cooking zucchini fries at 400°F (200°C) for 8 to 10 minutes—flipping once halfway—works wonderfully. It’s a great shortcut if you want to skip the oven.

Storage Tips

Once your fries have cooled completely, store them in an airtight container lined with a paper towel to soak up any extra moisture. They’ll keep for 2 to 3 days in the fridge, but do remember that zucchini fries soften over time because of zucchini’s high water content. So, they’re best enjoyed sooner rather than later.