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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I made these today and used parchment paper on my baking tray. They came out perfect using the same temp for the above recipe.
Absolutely yummy!!
wow! katie i try the zucchini fries today they are good,:)
You know you make a lot of Chocolate Covered Katie’s recipes when:
Tonight I made these delicious and addictive Zucchini “fries” for dinner. Served them to my mom who immediately started raving about how yummy they are and asked where I got the recipe. “From Chocolate Covered Katie,” I replied. She said, “God bless that woman, without her we’d starve.”
LOL!!
Just made these today, and they were SO good!! Instead of using a cooling rack, I just put them on a baking tray (sprayed with oil) and flipped them over when they were halfway done baking. 🙂
I used crushed gluten free cornflakes! these are yummy
What are you dipping the Zucchini fries in, how do you make the dip?
She has a link to the ketchup listed in the post 🙂
I just made this recipe and it was amazing! I love how crunchy they get. I just dipped them in organic tomato sauce 🙂
As for calorie counting, I do not do it anymore. I started about 2 years ago and developed a severe eating disorder from it. It was awful. Once I went through therapy and treatment, I never counted again. Now I’m healthy, happy, and totally vegan! It’s so much better and I am in better shape then I ever have been 🙂
So… I made these for my husband and I tonight and they were AAAAAMAZING. Wow. I’m full and I still want more. 🙂 They were perfect and crispy and delicious and wonderful in every possible way, so thank you!!! Thank you for posting this recipe, because it was delicious!!! Also, since I didn’t have enough cooling racks, I baked some fries on the racks and some without a rack (on a cookie baking sheet lined with foil and some non-stick spray), and they both came out perfect. So if anyone out there doesn’t have a cooling rack, things will still be great regardless! 😉 Thank you!!! <3
OMG- you are a genius!!!!!!!! These were amazing!!! Thank you so, so much.
Bookmarking this recipe.
I only calculate calories for foods/ingredients that I either tend to overeat or that are high in fat/sugar. So, if I eat granola, trail mix, or nuts I look at the serving size and try to hold myself to two or three servings. If I use olive oil or liquid sweetener in a recipe or on a salad I keep track of that as well. If I bake something I choose something low-calorie enough that it will be okay if i eat it all within 24 hrs because there’s a good chance I will. Other than that I don’t bother with it because the rest of my diet is not particularly calorie-dense — greens, fruits, vegetables, quinoa. I think it’s better to make healthy food choices first. Being vegan and mostly raw has helped me to control my tendancy to overeat. I tried a calorie-counting app for two weeks. It was useful to see what my normal intake was, and how fast snacking/nibbling adds up. It was too annoying to continue indefinitely though. Kind of joyless.