These healthy baked zucchini fries have an addictively crispy “junk food” taste! The kid-friendly recipe is perfect for a healthy snack or side dish.
Do you count calories?
These crispy baked zucchini fries have just 35 calories per serving!
Even if you ate the entire recipe in a single serving—which would be quite a lot of fries!—it’s still under 200 calories.
I used to think counting calories was a ridiculous waste of time and energy. Going by calories alone, a white rice cake would be a better snack choice for someone on a diet than a highly nutritious banana spread with a little peanut butter.
However, in the years of writing this blog, I’ve met quite a few people who swear by counting calories, who say it’s the only thing that’s worked for them and that it offers a sense of routine and control, helping them lose unnecessary weight or make healthier choices.
While I still don’t personally count calories, I now at least respect the practice and concede that it might be the best option out there to help some people turn their lives around for the better.
If you don’t count calories and think the idea of counting calories is a complete waste of time? You’ll just fall in love with the crispy “junk food like” taste of these crispy baked fries.
It’s one thing on which calorie counters and carb-o-holics can agree:
These zucchini fries are almost impossible to stop eating!
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Dip them in ranch, marinara sauce, or even my Healthy Ketchup Recipe.
I initially worried about trying these without the egg wash called for in most breaded recipes. But making egg-free and vegan zucchini fries turned out to be really simple and just as good as any egg-based breaded recipe I’ve ever tried.
I brought the zucchini fries to a Memorial Day barbecue… people were quite surprised I came with something other than dessert ;).
Leftover zucchini? Make this Chocolate Zucchini Bread!
Baked Zucchini Fries
Ingredients
- 2-3 small zucchini, sliced into fries
- 1/4 cup flour (white, whole wheat, or chickpea flour work)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup milk of choice
- 1 cup breadcrumbs (I toasted Ezekiel bread and processed it in a food processor. You can use gf bread.) (40g)
Instructions
- Zucchini fries recipe: Preheat oven to 420F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 20 minutes, or until desired crispiness is reached. View Nutrition Facts
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These look so delish, definitely making them this weekend!
I used to count calories religiously, I even did the 5:2 diet for a while, and then I read something which completely changed how I looked at it; not all calories are equal. So even though an avocado is very high in calories it’s clearly a better lunch for you than a reduced calorie soup that’s high in sugar and additives. Realising this has completely changed my way of eating!
Issie x
http://concealerandkale.blogspot.co.uk/
made your zucchini fries for the first time ! They are delicious! With zucchini growing like crazy in the garden now, this will be my go to recipe! Made a whole tray ful, two of us ate every one! Thank you!
I have a toaster oven with a rack and I’m going to give this recipe a try. Will also make breaded cauliflower the same way. Hope it works!
Just wanting to check on the zucchini fries recipe. Do you coat with flour before the milk? Seems like it should be the other way around. Thanks!
As far as breadcrumbs, I don’t have a food processor so what is an easy fix to use as breadcrumbs?
35 calories per serving is acceptable for me :v Any idea how much fat is there per serving?
I tried the Zuchinni fries last night & they were fabulous! I used a mix of seasoned & panko breadcrumbs & regular all purpose flour. As a dip I used a store bought garlic & honey mustard & all my husband & I can say was, yummy!
This is one of my favorite go to recipes on your blog. Everyone in my family enjoys these.
These are fantastic. I just made them and I will be making them again and again. The kids loved them, too.
I thought these were delicious. I used soy milk, panko bread crumbs, and whole wheat flour. I didn’t have a cooling rack so I just put aluminum foil on a cookie sheet and they still came out great.