Parmesan Zucchini Fries

Parmesan Zucchini Fries

Parmesan Zucchini Fries


Who doesn’t love fries…?

If chips made from vegetables are all the rage now, why not fries…? They’re much healthier made with one of my favourite vegetables, green zucchini, and because they’re baked in the oven these Parmesan Zucchini Fries have all the taste, and are practically guilt free~

A take on Parmesan Zucchini Rounds but made gluten free, they use bigger pieces of zucchini, basically long wedges – so there’s more to love. They’re sure to be a hit with kids big & small in your house, and just might replace potato fries in your kitchen!


Making Parmesan Zucchini Fries


Couldn’t be any easier…

These are so easy to make, once the zucchini are cut into ‘fry-like’ pieces, you could get the kids to help with the rest. I’ve said it before and I’ll keep saying it… most kids enjoy helping out in the kitchen. They get to learn something, lend a hand, and are much more likely to eat whatever was prepared!


Making Parmesan Zucchini Fries


I wasn’t sure if I wanted to use olive oil or egg for the parmesan cheese to stick… so I split the recipe, and did half & half. Although the egg did help with browning – with only a slight difference in taste – you can simply brush the zucchini with olive oil. It’s your choice. It’s one of benefits of doing your own cooking~


Making Parmesan Zucchini Fries


Size matters…

You could use any length zucchini for this recipe as they’re cut into wedge-like shapes, but do try to get ones that aren’t too big around (more than 2 or 3 inches in diameter.) They’ll be easier to cut, and do you want some of the skin left on one side – otherwise they’ll disintegrate in the oven. 


Parmesan Zucchini Fries


Keep in mind the longer the zucchini, the more wedges you’ll have… plus you’ll need more cheese, baking pans, etc. (FYI, for this recipe I used only 1 1/2 zucchini, about 8 inches long & 2 inches in diameter.)


Parmesan Zucchini Fries


Warm, salty, cheese-y goodness…

To serve, sour cream or yogurt topped with a fresh herb like chives is a simple but tasty dip. The cool freshness is a great partner to the warm, cheesy taste of the fries. Give Parmesan Zucchini Fries a try, they just might make you a vegetable fry lover~

Do you have a favourite recipe for fries made with something other than potato…? Please share in the comments, thanks~



Parmesan Zucchini Oven Fries

With all the taste, but a lot less guilt then from deep drying (not to mention the mess…) oven baked zucchini fries are a much healthier option, but still full of great flavour.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 2 medium zucchini approx 8 - 10 inches
  • 1 large egg or brush on olive oil if you don't want to use egg
  • pinch salt
  • 1/3 - 1/2 cup freshly grated Parmigiano Reggiano/parmesan cheese
  • 1 - 2 teaspoons minced fresh chives
  • few grinds freshly ground black pepper


  1. Heat the oven to 450°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Cut the zucchini in half crosswise, then lengthwise into 3 or 4 pieces, depending on the thickness - be sure to have the outer skin on each piece. Set aside.

  4. In a shallow plate, beat an egg. Season with a pinch of salt & pepper.
  5. Add one tablespoon olive oil to another shallow plate.
  6. In another shallow plate, combine the Parmesan and a few grinds of black pepper.
  7. Dip each piece of zucchini first into the egg (or brush with oil) then hold it over the Parmesan mixture, skin side down, and sprinkle cheese over.
  8. Place skin side down in a single layer on the prepared baking sheet, leaving an inch or so between so they don’t stick together.
  9. Bake approx. 15 minutes, or until browned.

  10. Serve immediately, sprinkle with more cheese & chives if desired.

Recipe Notes

*when choosing the zucchini they should be firm and not too big around. If they’re bigger you’ll need more ingredients and baking sheets - or simply wrap extra for another use.

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